Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup (240ml) buttermilk
  • 1 large egg
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 3 cups (150g) corn flakes, crushed into coarse crumbs
  • 1/2 cup (60g) all-purpose flour
  • Vegetable oil, for frying (about 2-3 cups)
  • 1/2 cup (120ml) mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1/4 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. In a bowl, whisk together buttermilk, egg, garlic powder, paprika, cayenne pepper (if using), salt, and pepper. Add chicken tenders and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  2. In a shallow dish, spread the flour evenly. In another shallow dish, place the crushed corn flakes.
  3. Remove chicken tenders from the marinade, letting excess drip off. Dredge each tender in the flour, then dip back into the marinade, and finally coat generously with crushed cornflakes, pressing to adhere.
  4. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 325-350°F (160-175°C). Carefully add chicken tenders to the hot oil in batches, being careful not to overcrowd the pan. Fry for 5-6 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
  5. Remove fried chicken tenders with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
  6. While chicken is frying, whisk together all the dip ingredients in a small bowl. Adjust seasoning to taste.
  7. Serve the cornflake fried chicken tenders hot, with the honey-mustard dip on the side.