Garlic Butter Chicken Tenders

Preheat the oven to 400F. Using 3 shallow dishes like pie plates or large paper plates, add your flour and seasonings to one, eggs and milk to another, and crushed cornflakes to the third. 

Begin by dipping the chicken tenders into the flour and seasoning mixture. Then, move the coated chicken to the egg wash turning to coat,  and finally move the chicken to the cornflakes. Press the cornflakes into the chicken until fully coated. Place the coated chicken pieces onto a sprayed wire rack over a baking pan. Continue until all the chicken tenders are coated with the mixture. 

Once all the chicken is coated and on the wire rack for baking, spray the surface of the chicken tenders with olive oil or vegetable oil spray before baking. Cook at 400F for 10-12 minutes then flip the chicken pieces over and coat with oil spray before returning to the oven for another 10-12 minutes or until golden and cooked 10 165F. 

While the tenders cook, mix together in a saucepan on the stovetop on low/medium heat, all the garlic butter ingredients except the dijon mustard. Once the butter is melted and the garlic is slightly softened, remove from the heat and whisk in the dijon mustard to emulisy the sauce. Keep mixing until the garlic butter sauce becomes a creamy consistency. Set aside off the heat until the chicken is baked. 

Once the chicken is baked through, transfer the chicken pieces to a large bowl and toss with the garlic butter sauce carefully so that the tenders don't break up. Transfer to a serving dish and serve with ranch or blue cheese for dipping.