Baked Chicken Tenders

Culinary Tools:

  • Carving Knife
  • Double Griddle
  • 2-quart Mixing Bowl
  • 1-quart Mixing Bowl
  • Round Slotted Masher
  • Cookie Sheet (7-piece Bakeware Set)


  • ¼ cup BBQ sauce
  • ¼ cup honey mustard
  • 2 (8-ounce) chicken breasts, boneless and skinless
  • ¾ cups corn flakes


Slice each chicken breast into 3 to 4 pieces with the Carving Knife. Heat up the Double Griddle at medium-high heat for 4 minutes or until water beads. Place the chicken breast pieces on the hot griddle and cook for 5 minutes on each side, or until golden brown and cooked through. Set pieces on a clean cutting board and let them cool enough to handle. In the 1-quart Mixing Bowl, combine BBQ sauce and honey mustard; place half of the mixture aside for dipping. In the 2-quart Mixing Bowl and with the Masher, crush the corn flakes until crumbles. Cover the chicken tenders in the sauce then coat in the crushed corn flakes. Place on Cookie Sheet and bake in pre-heated oven at 350 °F for 5 minutes. Serve warm with reserved dipping sauce.