College Recipe: Cornflake Crusted Chicken Tenders

Are you looking for an easy-to-make and tasty dinner idea? One of my favorites is my grandma’s cornflake crusted chicken tenders with her special sweet-and-sour sauce. This recipe is perfect for dorm dining and serves 8 to 10. 


2 pounds of chicken tenders or breasts sliced into strips
½ teaspoon salt
¼ teaspoon pepper 
¼ cup of Dijon mustard 
¼ cup of mayonnaise
6 cups of cornflakes 


¾ cup of apricot preserves 
3 tablespoons of mayonnaise 
1 ½ tablespoons of Dijon mustard 
1 tablespoon of rice vinegar 


  1. Heat the oven to 450. 
  2. Mix the chicken, salt, pepper and mayonnaise together in a large bowl. 
  3. Crush the cornflakes into small pieces. You can blend or crunch them in a plastic bag.
  4. Pore the crushed cornflakes in a shallow bowl, and dredge the chicken stripes through the flakes.
  5. Place the coated stripes on a rack over a baking sheet. 
  6. Bake the tenders for 15 minutes or until they are crispy on the outside. 
  7. For the sauce, mix the preserves, mayonnaise, mustard and vinegar together and serve with the chicken.