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1. Whisk the buttermilk, Dijon mustard, 1 tsp of the salt and the black pepper in a bowl, add the chicken tenders and let them sit while you prep, at least 10 minutes.
4 piece Boneless skinless chicken breasts, sliced into tenders,
0.8 cup Buttermilk,
1 tbsp Dijon mustard,
1.0 tsp Salt,
0.5 tsp Black pepper
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2. Preheat the oven to 220°C (425°F) and set a wire rack over a baking sheet lined with foil. Lightly crush the cornflakes in a large bowl, leaving some chunky pieces, then stir in the garlic powder, paprika, remaining salt and melted butter.
4 cup Cornflakes,
1 tsp Garlic powder,
1 tsp Paprika,
0.5 tsp Salt,
3 tbsp Butter, melted
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3. Lift each chicken tender out of the buttermilk, letting the excess drip off, then press firmly into the cornflake mixture to coat all sides. Arrange on the rack with space between pieces.
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4. Bake for 18 to 22 minutes, flipping once halfway through, until the crust is golden and crisp and the chicken reaches 74°C (165°F) inside.
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5. While the chicken bakes, whisk the Greek yogurt, honey, apple cider vinegar and lemon juice in a large bowl.
0.3 cup Plain Greek yogurt,
1 tbsp Honey,
1 tbsp Apple cider vinegar,
1 tbsp Lemon juice
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6. Cut the apples into thin matchsticks and toss right away with the dressing, then add the cabbage and carrot and toss until evenly coated. Season with a pinch of salt if needed.
1.5 tsp Salt,
3 cup Green cabbage, finely shredded,
2 piece Apples, crisp and sweet,
1 piece Carrot, grated
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7. Rest the chicken for 3 minutes, then serve hot with the chilled apple slaw alongside.
