Baked Sweet Crunchy Chicken Tenders with Tangy Dipping Sauce

Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and set a cooling rack on top; this helps the tenders crisp evenly.

In a shallow bowl, combine the flour with salt and pepper to taste.

In a second shallow bowl, whisk the eggs with 1 tablespoon of the maple syrup until smooth.

In a third shallow bowl, mix the crushed Frosted Flakes with a pinch of salt and pepper.

Dredge each chicken tender first in the seasoned flour, shake off excess, then dip into the egg mixture, and finally press into the crushed cereal so it’s evenly coated. Place the coated tenders on the prepared rack, leaving space between them.

Bake in the preheated oven for about 25 minutes, or until the coating is golden and crispy and the chicken reaches an internal temperature of 165°F (74°C).

While the tenders bake, make the dipping sauce: in a small bowl whisk together the Dijon mustard, the remaining 2 tablespoons of maple syrup, and the honey until smooth and well combined.

Serve the hot chicken tenders with the honey-maple Dijon dipping sauce. Leftovers can be reheated in the oven to keep them crisp.