CORNFLAKE-CRUSTED CHICKEN TENDERS

CORNFLAKE-CRUSTED CHICKEN TENDERS image

Categories Chicken

Yield 4 servings

Number Of Ingredients 21

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1/2 cup Silk Original, Light Original, Unsweetened or Omega-3 DHA & Calcium
1 tsp. fresh lemon juice
1 tsp. lemon zest
1 tsp. salt
1/4 tsp. black pepper
1/8 tsp. white pepper
1/4 tsp. paprika
1 1/2 lbs chicken tenders (about 16 pieces)
canola cooking spray or canola oil
2 cups cornflake crumbs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. dried thyme
1/2 tsp. paprika
1/8 tsp. cayenne pepper
4 egg whites, whisked
1 Tbsp. sesame oil
Dipping Sauce Ingredients
1/2 cup whole-grain mustard
4 Tbsp. honey
pinch of crushed red chile flakes (optional)

Steps:

In a medium bowl whisk together the Silk, lemon juice, lemon zest, salt, black and white pepper, and paprika. Add the chicken, toss to coat, cover and refrigerate for at least 30 minutes or up to 2 hours. Preheat the oven to 425˚F. Line a baking sheet with parchment paper or foil and spray with cooking spray or brush with oil. Mix the cornflake crumbs, salt, pepper, thyme, paprika, and cayenne on a parchment-lined work surface or large plate. Pour the egg whites into a bowl. Drain the chicken pieces, then dip each piece in the egg whites. Roll the chicken pieces one by one in the cornflake mixture and pat with crumbs. Arrange the chicken on a baking sheet and drizzle with the sesame oil. Bake the tenders for 6 minutes, flip them and bake an additional 5-6 minutes. While the chicken is in the oven, make the dipping sauce: In a small bowl whisk together the mustard, honey, and chile flakes. Serve the chicken hot from the oven, with the dipping sauce.