Crispy Cornflake Chicken Tenders

1.Preheat your oven to 400°F (200°C) if you plan to finish the tenders in the oven after frying.

2.Set up a breading station: In one bowl, place the all-purpose flour. In a second bowl, beat the eggs. In a third bowl, place the crushed cornflakes mixed with garlic powder, onion powder, paprika, salt, and black pepper.

3.Dip each chicken tender first into the flour, ensuring it's fully coated, then into the beaten eggs, and finally into the cornflake mixture, pressing gently to adhere the flakes well to the chicken.

4.Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded chicken tenders in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (75°C).

5.If desired, transfer the fried tenders to a baking sheet and place them in the preheated oven for an additional 5-7 minutes to ensure they stay crispy.

6.While the chicken is cooking, prepare the dipping sauce by whisking together honey, Dijon mustard, and apple cider vinegar in a small bowl until smooth and well combined.