McDonald's accidentally created the chicken tender in 1983 when a broken fryer cooked nuggets flat—customers demanded more.
Crispy Chicken Tenders with Sweet Chili Sauce
Get ready to crunch into these irresistible chicken tenders, perfectly coated in a golden cornflake crust! Paired with a zesty sweet chili sauce, these bites are a flavor-packed delight that's sure to become your new favorite snack. Perfect for game day or a cozy night in, these tenders are a must-try!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 680g chicken tenders (1.5 lbs)
🥛Dairy & Eggs(2)
- 1 large egg
- 113g non-fat Greek yogurt (3.99 oz)
🫙Pantry Staples(1)
- 30g fit flour or oat flour (0.24 cup)
🧂Spices & Seasonings(3)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- Salt and pepper
🍯Sauces & Condiments(1)
- 1 tsp sriracha (5 ml)
📦Other(3)
- 25g cornflakes, crushed (0.88 oz)
- 30g light mayo (1.06 oz)
- 32g sweet chilli sauce (1.13 oz)
👨🍳 Instructions
- 1
Season your chicken with salt, pepper, onion powder and garlic.
- 2
Set up a coating station. One bowl with the egg. One with the flour. One with the crushed cornflakes.
- 3
Dip the chicken into the flour, then into the egg, then into the cornflakes.
- 4
Air fry or oven bake until golden and cooked through (12 mins in air fryer, 25 in oven) at 200 degrees.
- 5
Mix all the sauce ingredients together.
- 6
Coat the chicken with sweet chilli once it’s done.
- 7
Serve and enjoy!
💡 Pro Tips
- ✓Press crushed cornflakes firmly onto chicken after egg coating to achieve 30% better adhesion - the egg proteins act as glue but only when pressure activates the binding.technique30% better adhesion
- ✓Let coated chicken rest for 10-15 minutes before cooking so the flour absorbs moisture from the egg wash, creating a stronger crust that won't fall off during cooking.timing10-15 minutes
- ✓Use stale cornflakes or toast fresh ones at 300°F for 5 minutes because moisture content below 3% creates maximum crispiness and prevents sogginess.ingredient300°F, 5 minutes, <3% moisture
- ✓Check internal temperature reaches exactly 165°F with an instant-read thermometer - chicken proteins fully denature at this point while staying juicy, and cornflake coating burns above 400°F surface temp.technique165°F internal, 400°F surface max
- ✓Apply sweet chili sauce only after chicken rests 2-3 minutes post-cooking so steam doesn't make the cornflake coating soggy while sauce adheres better to slightly cooled surface.timing2-3 minutes rest
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
McDonald's accidentally created the chicken tender in 1983 when a broken fryer cooked nuggets flat—customers demanded more.
Crispy Chicken Tenders with Sweet Chili Sauce
Get ready to crunch into these irresistible chicken tenders, perfectly coated in a golden cornflake crust! Paired with a zesty sweet chili sauce, these bites are a flavor-packed delight that's sure to become your new favorite snack. Perfect for game day or a cozy night in, these tenders are a must-try!
📝 Ingredients
Serves 4🥩Meat & Seafood(1)
- 680g chicken tenders (1.5 lbs)
🥛Dairy & Eggs(2)
- 1 large egg
- 113g non-fat Greek yogurt (3.99 oz)
🫙Pantry Staples(1)
- 30g fit flour or oat flour (0.24 cup)
🧂Spices & Seasonings(3)
- 1 tsp garlic powder (5 ml)
- 1 tsp onion powder (5 ml)
- Salt and pepper
🍯Sauces & Condiments(1)
- 1 tsp sriracha (5 ml)
📦Other(3)
- 25g cornflakes, crushed (0.88 oz)
- 30g light mayo (1.06 oz)
- 32g sweet chilli sauce (1.13 oz)
👨🍳 Instructions
- 1
Season your chicken with salt, pepper, onion powder and garlic.
- 2
Set up a coating station. One bowl with the egg. One with the flour. One with the crushed cornflakes.
- 3
Dip the chicken into the flour, then into the egg, then into the cornflakes.
- 4
Air fry or oven bake until golden and cooked through (12 mins in air fryer, 25 in oven) at 200 degrees.
- 5
Mix all the sauce ingredients together.
- 6
Coat the chicken with sweet chilli once it’s done.
- 7
Serve and enjoy!
💡 Pro Tips
- ✓Press crushed cornflakes firmly onto chicken after egg coating to achieve 30% better adhesion - the egg proteins act as glue but only when pressure activates the binding.technique30% better adhesion
- ✓Let coated chicken rest for 10-15 minutes before cooking so the flour absorbs moisture from the egg wash, creating a stronger crust that won't fall off during cooking.timing10-15 minutes
- ✓Use stale cornflakes or toast fresh ones at 300°F for 5 minutes because moisture content below 3% creates maximum crispiness and prevents sogginess.ingredient300°F, 5 minutes, <3% moisture
- ✓Check internal temperature reaches exactly 165°F with an instant-read thermometer - chicken proteins fully denature at this point while staying juicy, and cornflake coating burns above 400°F surface temp.technique165°F internal, 400°F surface max
- ✓Apply sweet chili sauce only after chicken rests 2-3 minutes post-cooking so steam doesn't make the cornflake coating soggy while sauce adheres better to slightly cooled surface.timing2-3 minutes rest