All-American cornflakes become a crispy coating for these pop-'em-in-your-mouth treats. Pair the tenders with a delicious sweet-and-sour dipping sauce, and you've got a happy meal indeed.
Heat the oven to 450º. In a large bowl, toss together the chicken, salt, pepper, mustard, and mayonnaise.
To make the coating, pulse the cornflakes in a food processor about 10 times, or place the flakes in a sealed bag and crush them with a rolling pin. Transfer the crushed flakes to a large, shallow bowl.
Dredge the chicken in the cornflakes and arrange the pieces on a rack over a baking sheet. Be sure to space the pieces an inch or so apart for even cooking and browning.
Bake the chicken for 15 minutes or until the tenders are cooked through and crispy on the outside (they will crisp up even more as they cool). Let them cool on the rack before packing them for travel.
For the sauce, combine the preserves, mayonnaise, mustard, and vinegar in a small bowl. Serve it with the chicken. Serves 8 to 10.
Per serving (4 pieces of chicken and 2 tablespoons of sauce):
Protein 28g (56% DV)
Carbohydrates 37g (12% DV)
Total Fat 11g (17% DV)
Saturated Fat 2g (8% DV)
Cholesterol 70mg (23% DV)
Sodium 700mg (29% DV)
Iron (39% DV)
Thiamin (25% DV)
Riboflavin (26% DV)
Niacin (82% DV)
Vitamin B6 (50% DV)
Folate (22% DV)
Vitamin B12 (26% DV)
Phosphorus (23% DV)
Selenium (31% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.