Crispy Chicken Thunderbirds with Sweet Corn Maize

Allergens

Eggs, Wheat

Ingredients

• 8 chicken tenders 2 cups panko breadcrumbs 1 cup all
• purpose flour 3 large eggs 1/4 cup honey 1/4 cup mustard 1/2 cup cornstarch 2 cans sweet corn kernels, drained 1 cup grated parmesan cheese 2 cups coleslaw mix 1/4 cup mayonnaise 1 tbsp white vinegar Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. In a shallow dish, whisk together flour and a pinch of salt. In another dish, beat eggs with a splash of water. In a third dish, combine panko breadcrumbs, cornstarch, and parmesan cheese.
3. Dredge each chicken tender in the flour mixture, then egg, and finally press into the panko mixture to coat evenly. Place on the prepared baking sheet. Repeat until all tenders are coated.
4. Bake for 18 minutes or until golden brown and cooked through.
5. While the chicken is baking, in a large bowl, combine coleslaw mix, mayonnaise, vinegar, salt, and pepper. Mix well and refrigerate until ready to serve.
6. In a small saucepan over medium heat, combine honey and mustard. Cook until slightly thickened, then remove from heat and let cool.
7. To assemble, place a generous spoonful of coleslaw on each plate, top with crispy chicken tenders, drizzle with the honey mustard sauce, and finish with a dollop of sweet corn maize.

Chef’s Insight

This dish is best enjoyed hot, right out of the oven.

Notes

Adjust the honey mustard sauce thickness to your preference by adding more cornstarch if needed.