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.
Ingredients
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
Method
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.