Well, we had Corn Pops and an air fryer. Why not coat the chicken tenders in Corn Pops? The sugar in the cereal carbonized a little, but the chicken turned out really well. Air-fried chicken comes out nice and crispy on the outside, juicy on the inside. Highly recommend! I generally don’t like extraneous kitchen devices, but the air fryer is a lot of fun.

I coated the chicken in honey-mustard sauce before cooking it, and also served it with a sugary honey-mustard sauce. Therefore, yeah, it was a hit with my children (I tend not to actually post the things I cook where my kindergartener screams “Eww, Mommy, this is disgusting!“)

I served this with Cinnamon Sweet Potatoes.

Print Recipe

Corn Pops Crusted Chicken

Prep Time10

Total Time25

Servings: 4

Ingredients

1 pound boneless skinless chicken tenders
2 tablespoon honey
2 tablespoon whole grain mustard
2 tablespoon brown sugar
1 tablespoon light mayonnaise
⅓ cup finely chopped pecans
⅔ cup crushed Corn Pops cereal

Dipping Sauce

2 tablespoon honey
2 tablespoon whole grain mustard
2 tablespoon brown sugar
2 tablespoon light mayonnaise

Instructions

Preheat the air fryer to 400 °F
Stir the honey, sugar, mustard and mayonnaise together in a bowl.
Mix together the chopped pecans and crushed Corn Pops in a second bowl.
Preheat the air fryer (or oven) to 400 °F
Dip the chicken tenders in the honey mixture, stirring to make sure the chicken is fully coated.
Dip the chicken tenders in the pecan-and-cereal mixture, shaking off the excess.
Place the coated chicken fingers in the air fryer basket. Give the chicken a light spray with nonstick spray or an olive oil sprayer. Cook for 5 to 6 minutes per side until the chicken is fully cooked inside and crispy on the outside. Alternatively, place the chicken on a nonstick baking sheet (aluminum foil sprayed with nonstick spray) and bake at 400 °F for 25 minutes.
While the chicken is cooking, stir together the dipping sauce ingredients.