crispy chicken tenders with honey mustard sauce




Prep Time


Cook Time

Here I’ve cut the chicken tenders into small morsels and served them as a canapé, but you can leave them whole if you’d rather serve them as a yummy casual starter or with a salad for lunch.



For the crispy chicken tenders

  • 500g chicken tenders — cut into bite-size pieces
  • ½ cup milk
  • ½ teaspoon lemon juice
  • ¾ teaspoon paprika
  • 4½ cups cornflakes — crushed or blitzed in the food processor
  • ½ teaspoon sugar
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • Olive oil, for drizzling
  • Black sesame seeds, to garnish

For the honey mustard sauce

  • ½ cup mayonnaise
  • ¼ cup honey
  • 3 tablespoons dijon mustard
  • 1 teaspoon white vinegar
  • ¼ teaspoon cayenne pepper
  • A pinch of ground black pepper


For the crispy chicken tenders with honey mustard sauce

  • To make the Honey Mustard Sauce, whisk all the ingredients well. Set aside in the refrigerator.
  • Place the chicken in a large snap-lock bag or a container with a lid. Add the milk, lemon juice and ¼ teaspoon of the paprika and turn chicken to coat.
  • Refrigerate for 25 minutes or up to 2 hours.
  • Preheat the oven to 200°C (180°C fan bake). Line a baking tray with baking paper.
  • Place the cornflake crumbs in a shallow bowl and stir in the sugar, garlic powder, onion powder, salt, pepper and the remaining ½ teaspoon of paprika.
  • Coat each piece of chicken in the crumb mixture then arrange in a single layer on the prepared tray. Lightly drizzle with olive oil.
  • Bake for 12–14 minutes or until golden brown and cooked through.
  • To serve, spoon a little Honey Mustard Sauce into the base of small tumblers. Skewer the chicken tenders with chopsticks and pop one into each tumbler. Garnish with black sesame seeds.