Crushed cornflakesCrush 2 cups down to approximately 1 cup1 cup
Fine cornmealOptional¼ cups
Smoked paprika2 tsp
Cayenne pepperAdjust to taste preference¼ tsp
SaltTo taste~½ tspest.
Black pepperTo taste
~¼ tspest.
Oil for frying~2-3 cupsest.
EggsFor the mayonnaise sauce2
Dijon mustard2 tbsp
Yellow mustardSmall amount for brightness~1-2 tbspest.
Lemon olive oil¾ cups
HoneyAcacia honey preferred4 tbsp
Garlic clovesOptional4
Red chili pepperCut into small dice, optional~½est.
Lemon juiceSmall amount for acidity~1 tbspest.
Steps
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1
Set up three shallow dishes: one with flour mixed with salt and pepper, one with beaten eggs, and one with combined panko breadcrumbs, shredded coconut, crushed cornflakes, cornmeal, smoked paprika, cayenne pepper, and salt. Mix the breading mixture thoroughly to ensure even distribution of all seasonings.
2
Cut chicken tenders or breast into strips. Working with one piece at a time, coat in the flour mixture, shaking off excess. Dip into beaten egg, allowing excess to drip off. Coat thoroughly in the breadcrumb mixture, pressing gently to adhere. Keep hands relatively clean throughout the process to avoid clumping the coating.
3
Heat oil to approximately 325°F (163°C) in a frying pan. Avoid allowing a thermometer to touch the bottom of the pot. Gently place coated chicken into the hot oil without disturbing the breading. Leave undisturbed until ready to flip.
4
Cook the chicken on the first side until the coating is golden, maintaining the oil temperature. Gently flip when ready, being careful not to disturb the crust. Continue cooking on the second side until the internal temperature reaches 150-155°F (65-68°C).
5
Remove the cooked chicken tenders from the oil using a slotted spoon and place on a plate to cool briefly before serving.
6
Prepare the honey mustard sauce by combining 2 eggs, 2 tablespoons of Dijon mustard, 4 garlic cloves, and 4 tablespoons of honey in a container.
7
Add a small amount of yellow mustard, diced red chili pepper, black pepper, and salt to the mixture.
8
Slowly drizzle in lemon olive oil (approximately 3/4 cup) while using an immersion blender to emulsify the mixture into a creamy mayonnaise.
9
Taste the sauce and adjust seasoning as needed. Add a small squeeze of lemon juice for acidity if desired, being careful not to add too much as it can thin the sauce. The sauce should be thick enough to coat the chicken tenders.
10
Plate the cooked chicken tenders and serve with the honey mustard sauce for dipping. Enjoy the crispy exterior and juicy, tender interior.
PrimedTableBETA
