I love how easy and flexible this recipe is—whether I use the oven or the air fryer, the result is always golden and crispy. The honey mustard marinade does double duty: it adds bold flavor and keeps the chicken moist. The cornflake crust delivers that signature crunch I’m after, and the whole thing comes together with everyday pantry ingredients. It’s healthy, crowd-pleasing, and meal prep–friendly.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons plain nonfat Greek yogurt
2 tablespoons yellow mustard
1 tablespoon honey
1 tablespoon light mayonnaise
1.25 lbs boneless, skinless chicken tenderloins
2/3 cup cornflake crumbs
1 teaspoon dry mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
Directions
I start by making the honey mustard marinade. In a medium bowl, I mix the Greek yogurt, yellow mustard, honey, and light mayo until smooth. I add the chicken tenderloins and toss until fully coated. I cover and refrigerate them for at least 30 minutes to let the flavors soak in.
While the chicken marinates, I prepare the crispy coating. In a shallow dish, I stir together the cornflake crumbs, dry mustard, parsley, paprika, salt, and pepper.
I remove the chicken from the fridge and press each piece firmly into the crumb mixture, coating all sides and pressing to help the coating stick well.
Air Fryer Method: I preheat the air fryer to 390°F, spray the basket, and arrange the tenders in a single layer. I spray the tops lightly with cooking spray and air fry for 5–6 minutes per side until golden and cooked through.
Oven Method: I preheat the oven to 375°F, line a baking sheet with parchment paper, and place the tenders evenly apart. I spray the tops lightly with cooking spray and bake for 18–20 minutes, flipping halfway through.
Servings and timing
This recipe makes 4 servings and takes about 35 minutes total: 15 minutes for prep and up to 20 minutes for cooking. I like that it feels quick but tastes like something I spent hours on.
Variations
Sometimes I spice things up by adding a dash of cayenne to the coating. If I want a sweeter profile, I use honey mustard instead of plain mustard in the marinade. I’ve also swapped chicken breast strips for tenderloins or tried crushed pretzels instead of cornflakes for a different crunch.
Storage/reheating
Leftovers go in an airtight container in the fridge for up to 3 days. To keep them crispy, I reheat them in the air fryer or oven—never the microwave. If I’m planning ahead, I freeze uncooked breaded tenders and cook them straight from frozen, adding a few extra minutes to the cooking time.
FAQs
Can I use regular mustard instead of yellow?
Yes, I’ve used Dijon and even spicy brown mustard. They add a deeper flavor, but yellow mustard keeps it classic and kid-friendly.
How do I keep the coating from falling off?
I make sure the chicken is well coated in the marinade and press the crumb mixture firmly onto each piece. Letting the breaded tenders rest for 5–10 minutes before cooking also helps.
Can I use chicken breast instead of tenderloins?
Absolutely. I just cut the chicken breast into strips so they cook evenly and resemble classic tenders.
What sides go well with these tenders?
I love serving them with roasted veggies, sweet potato fries, or a crisp salad. They also go great with extra honey mustard or ranch for dipping.
Can I make these ahead?
Yes. I often marinate the chicken in the morning and coat them just before cooking. They also freeze well after breading, making dinner even easier down the line.
Conclusion
These crispy honey mustard chicken tenders are one of my favorite feel-good meals. They’re easy, delicious, and just the right mix of sweet, tangy, and crunchy. Whether I air fry or bake them, they turn out perfectly golden and juicy every time. It’s a recipe I keep in regular rotation because it’s always a hit.
These crispy honey mustard chicken tenders are golden, juicy, and full of flavor! Made with a creamy yogurt marinade and crunchy cornflake coating—perfect from air fryer or oven.
Author:Sarah
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings
Category:Dinner, Appetizer, Kid-Friendly
Method:Air Fryer, Oven Baked
Cuisine:American
Ingredients
2 tablespoons plain nonfat Greek yogurt
2 tablespoons yellow mustard
1 tablespoon honey
1 tablespoon light mayonnaise
1.25 lbs boneless, skinless chicken tenderloins
2/3 cup cornflake crumbs
1 teaspoon dry mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
Instructions
Marinate the Chicken:
In a medium bowl, mix Greek yogurt, mustard, honey, and mayonnaise until smooth. Add chicken tenderloins and coat evenly. Cover and refrigerate for at least 30 minutes.
Prepare the Breading:
In a shallow bowl, mix cornflake crumbs with dry mustard powder, parsley, paprika, salt, and black pepper.
Coat the Chicken:
Press each tender into the crumb mixture, coating all sides. Press gently to adhere a thick, crunchy crust.
Air Fryer Method:
Preheat air fryer to 390°F. Spray the basket with cooking spray and arrange tenders in a single layer. Spray tops lightly and cook for 5–6 minutes per side, until golden and cooked through.
Oven Method:
Preheat oven to 375°F. Line a baking sheet with parchment. Place tenders in a single layer, spray tops, and bake for 18–20 minutes, flipping halfway through.
Notes
Avoid crowding the pan or air fryer basket for max crispiness.
Reheat leftovers in the oven or air fryer to keep them crunchy.
Serve with extra honey mustard or ranch for dipping!
