Ingredients
Method
Step 1: Prepare the Chicken
- Cut the chicken breasts into approximately 8 evenly sized tenders.
- Pat dry with paper towels.
- Season with salt, black pepper, and garlic powder.
Step 2: Set Up the Breading Station
- Place the flour in one shallow bowl, the beaten eggs in a second bowl, and the crushed cornflakes in a third bowl.
- Dredge each chicken tender in flour, shaking off any excess.
- Dip into the beaten eggs, allowing the excess to drip off.
- Finally, coat thoroughly in crushed cornflakes, pressing gently so the coating sticks.
Step 3: Air Fry the Chicken
- Preheat the air fryer to 385°F if your model requires preheating.
- Arrange the breaded chicken tenders in a single layer in the air fryer basket, leaving space between each piece.
- Lightly spray with cooking oil.
- Air fry for 10 minutes, flipping halfway through if necessary.
- The chicken will continue cooking after being wrapped in crescent dough.
Step 4: Prepare the Crescent Dough
- While the chicken cooks, unroll the refrigerated crescent dough onto a clean cutting board.
- Press together the perforations to create a more continuous sheet if needed.
- Using a sharp knife or pizza cutter, slice the dough into thin strips, approximately ¼–½ inch wide.
- Keep the dough chilled until ready to wrap.
Step 5: Wrap the Mummy Tenders
- Carefully remove the partially cooked chicken from the air fryer.
- Wrap thin strips of crescent dough around each tender in a crisscross pattern to resemble mummy bandages.
- Leave small gaps between the strips and an opening near one end for the candy eyes.
- Brush the crescent dough lightly with melted butter.
Step 6: Finish Air Frying
- Return the wrapped chicken tenders to the air fryer in a single layer.
- Air fry at 385°F for approximately 6 additional minutes, or until the crescent dough is golden brown, flaky, and fully cooked.
- Check the thickest part of the chicken with an instant-read thermometer.
- The chicken must reach an internal temperature of 165°F before serving.
- If necessary, continue cooking in short increments until both the chicken and pastry are fully cooked.
Step 7: Make the Spicy Honey Sauce
- In a small bowl, combine the gochujang, sriracha, and honey.
- Whisk until smooth.
- If the sauce is too thick, add 1–2 teaspoons of warm water until it reaches your preferred dipping consistency.
- Taste and adjust the honey or sriracha as desired.
Step 8: Add the Candy Eyes
- Allow the cooked mummy tenders to cool slightly.
- Add a tiny dab of frosting to the back of each candy eye and attach two eyes to each tender in the opening between the crescent strips.
- Do not place the candy eyes in the air fryer.
Step 9: Serve
- Arrange the Halloween Chicken Mummy Tenders on a serving platter.
- Serve warm with the sweet and spicy gochujang honey dipping sauce on the side
Notes
Donaldo's Tips: Crush the cornflakes finely. You want small, crunchy pieces that stick to the chicken. Large flakes can fall off when you wrap the tenders.
Donaldo's Tips: Don't wrap the dough too tightly. Leave little gaps between the crescent strips so the chicken and dough cook evenly. You also want room for those mummy eyes.
Donaldo's Tips: Cook the chicken first. Giving the breaded chicken 10 minutes in the air fryer before wrapping helps the cornflake coating crisp up without overcooking the crescent dough.
Donaldo's Tips: Use thin strips of crescent dough. Thick strips can stay doughy in the middle. Thin, loosely wrapped strips turn golden and flaky more evenly.
Donaldo's Tips: Check the internal temperature. The chicken must reach 165°F in the thickest part before serving. If the dough browns before the chicken is done, reduce the temperature slightly and continue cooking until safe.
Donaldo's Tips: Add the candy eyes last. Let the tenders cool slightly, then attach the candy eyes with a tiny dab of frosting. Don't put the candy eyes in the air fryer.
Ingredient Substitutions: Chicken breast: Chicken tenderloins work perfectly and save you the step of cutting the breasts into strips.
Ingredient Substitutions: Cornflakes: Panko breadcrumbs can be used instead, although the coating will have a different crunch.
Ingredient Substitutions: All-purpose flour: A gluten-free all-purpose flour blend works as an alternative. Make sure your other ingredients are also gluten-free if needed.
Ingredient Substitutions: Crescent dough: Refrigerated puff pastry can work, but cooking time may need adjustment.
Ingredient Substitutions: Butter: Melted plant-based butter can be used instead.
Ingredient Substitutions: Gochujang: If you don't have gochujang, use additional sriracha with a small amount of honey. The flavor won't be identical, but you'll still get a sweet and spicy sauce.
Ingredient Substitutions: Honey: Maple syrup can work as an alternative, although it will change the flavor slightly.
Recipe Variations: Cheesy mummy tenders: Add a small amount of shredded mozzarella or Parmesan beneath the crescent strips.
Recipe Variations: Extra spicy mummies: Add cayenne pepper or chili powder to the flour and increase the sriracha in the dipping sauce.
Recipe Variations: Garlic butter mummies: Mix garlic powder and dried parsley into the melted butter before brushing the dough.
Recipe Variations: Mild mummy tenders: Skip the spicy sauce and serve with honey mustard, ranch, or ketchup.
Recipe Variations: Mini mummy bites: Cut the chicken into smaller pieces and wrap with shorter dough strips. Adjust cooking times and check for an internal temperature of 165°F.
Dietary Variations: Lower Calorie, High Protein & Gluten-Free: Want to make these Halloween Chicken Mummy Tenders a little lighter, pack in more protein, or make them gluten-free? Here are a few easy adjustments without sacrificing that crispy coating and flaky mummy wrapping.
Lower-Calorie Halloween Chicken Mummy Tenders: Use less crescent dough. Instead of completely wrapping each chicken tender, use just two or three thin strips of crescent dough. You'll still get that mummy appearance while cutting back on calories.
Lower-Calorie Halloween Chicken Mummy Tenders: Skip the melted butter. Lightly spray the crescent dough with cooking oil instead of brushing it with butter. This helps the dough turn golden brown while using less fat.
Lower-Calorie Halloween Chicken Mummy Tenders: Make a lighter dipping sauce. Reduce the honey to 1 tablespoon and add a splash of water to thin the sauce. You'll still get that sweet and spicy flavor with less added sugar.
Lower-Calorie Halloween Chicken Mummy Tenders: Serve with vegetables. Pair the mummy tenders with a side salad or roasted vegetables instead of fries for a lighter meal.
High-Protein Halloween Chicken Mummy Tenders: Use larger chicken tenders. Cut the chicken breasts into slightly larger pieces to increase the amount of lean protein in each serving.
High-Protein Halloween Chicken Mummy Tenders: Keep the chicken-to-dough ratio high. Use fewer crescent strips and more chicken so each mummy contains more protein relative to the pastry.
High-Protein Halloween Chicken Mummy Tenders: Make a high-protein dipping sauce. Mix ¼ cup plain nonfat Greek yogurt with 1 teaspoon gochujang, 1 teaspoon sriracha, and 1 teaspoon honey. Adjust the seasonings to taste for a creamy, protein-rich alternative to the original sauce.
High-Protein Halloween Chicken Mummy Tenders: Serve with a protein-rich side. Pair the mummy tenders with a Greek yogurt ranch dip or another lean protein option.
Gluten-Free Halloween Chicken Mummy Tenders: Replace the all-purpose flour. Use a 1:1 gluten-free all-purpose flour blend for dredging the chicken.
Gluten-Free Halloween Chicken Mummy Tenders: Choose certified gluten-free cornflakes. Regular cornflakes may contain barley malt, which contains gluten. Check the packaging carefully.
Gluten-Free Halloween Chicken Mummy Tenders: Use gluten-free pastry dough. Replace the Pillsbury crescent dough with a gluten-free pastry dough suitable for wrapping and baking. Gluten-free puff pastry can work, although the cooking time and texture may differ.
Gluten-Free Halloween Chicken Mummy Tenders: Check the dipping sauce ingredients. Some gochujang products contain wheat or barley. Choose a certified gluten-free gochujang and verify that your sriracha and other ingredients are gluten-free.
Gluten-Free Halloween Chicken Mummy Tenders: Prevent cross-contact. Use clean bowls, utensils, and air fryer equipment when preparing food for someone with celiac disease or a gluten allergy.
Gluten-Free Halloween Chicken Mummy Tenders: Gluten-free pastry may need a different cooking time than refrigerated crescent dough. Cook until the pastry is fully baked and the chicken reaches an internal temperature of 165°F.
Make-Ahead Tips: You can cut the chicken into tenders and crush the cornflakes up to one day ahead. Store the chicken covered in the refrigerator and the crushed cornflakes in an airtight container.
Make-Ahead Tips: You can also mix the dipping sauce ahead of time and refrigerate it.
Make-Ahead Tips: For the best texture, bread, air fry, and wrap the chicken shortly before serving. Refrigerated crescent dough is easier to work with when cold.
Make-Ahead Tips: Wait until the tenders have finished cooking before attaching the candy eyes.
How to Store and Reheat: Refrigerator: Store leftover cooked chicken mummy tenders in an airtight container in the refrigerator for up to 3–4 days.
How to Store and Reheat: Freezer: Freeze cooked tenders without the candy eyes for up to 2 months for best quality. Cool completely before freezing.
How to Store and Reheat: Reheating: Remove any candy eyes before reheating. Air fry at 350°F for approximately 3–5 minutes, or until heated through to 165°F. Larger or refrigerated tenders may need additional time.
How to Store and Reheat: Best texture: Reheat in the air fryer instead of the microwave to help the crescent dough and cornflake coating crisp up again.
Donaldo's Tips: Don't wrap the dough too tightly. Leave little gaps between the crescent strips so the chicken and dough cook evenly. You also want room for those mummy eyes.
Donaldo's Tips: Cook the chicken first. Giving the breaded chicken 10 minutes in the air fryer before wrapping helps the cornflake coating crisp up without overcooking the crescent dough.
Donaldo's Tips: Use thin strips of crescent dough. Thick strips can stay doughy in the middle. Thin, loosely wrapped strips turn golden and flaky more evenly.
Donaldo's Tips: Check the internal temperature. The chicken must reach 165°F in the thickest part before serving. If the dough browns before the chicken is done, reduce the temperature slightly and continue cooking until safe.
Donaldo's Tips: Add the candy eyes last. Let the tenders cool slightly, then attach the candy eyes with a tiny dab of frosting. Don't put the candy eyes in the air fryer.
Ingredient Substitutions: Chicken breast: Chicken tenderloins work perfectly and save you the step of cutting the breasts into strips.
Ingredient Substitutions: Cornflakes: Panko breadcrumbs can be used instead, although the coating will have a different crunch.
Ingredient Substitutions: All-purpose flour: A gluten-free all-purpose flour blend works as an alternative. Make sure your other ingredients are also gluten-free if needed.
Ingredient Substitutions: Crescent dough: Refrigerated puff pastry can work, but cooking time may need adjustment.
Ingredient Substitutions: Butter: Melted plant-based butter can be used instead.
Ingredient Substitutions: Gochujang: If you don't have gochujang, use additional sriracha with a small amount of honey. The flavor won't be identical, but you'll still get a sweet and spicy sauce.
Ingredient Substitutions: Honey: Maple syrup can work as an alternative, although it will change the flavor slightly.
Recipe Variations: Cheesy mummy tenders: Add a small amount of shredded mozzarella or Parmesan beneath the crescent strips.
Recipe Variations: Extra spicy mummies: Add cayenne pepper or chili powder to the flour and increase the sriracha in the dipping sauce.
Recipe Variations: Garlic butter mummies: Mix garlic powder and dried parsley into the melted butter before brushing the dough.
Recipe Variations: Mild mummy tenders: Skip the spicy sauce and serve with honey mustard, ranch, or ketchup.
Recipe Variations: Mini mummy bites: Cut the chicken into smaller pieces and wrap with shorter dough strips. Adjust cooking times and check for an internal temperature of 165°F.
Dietary Variations: Lower Calorie, High Protein & Gluten-Free: Want to make these Halloween Chicken Mummy Tenders a little lighter, pack in more protein, or make them gluten-free? Here are a few easy adjustments without sacrificing that crispy coating and flaky mummy wrapping.
Lower-Calorie Halloween Chicken Mummy Tenders: Use less crescent dough. Instead of completely wrapping each chicken tender, use just two or three thin strips of crescent dough. You'll still get that mummy appearance while cutting back on calories.
Lower-Calorie Halloween Chicken Mummy Tenders: Skip the melted butter. Lightly spray the crescent dough with cooking oil instead of brushing it with butter. This helps the dough turn golden brown while using less fat.
Lower-Calorie Halloween Chicken Mummy Tenders: Make a lighter dipping sauce. Reduce the honey to 1 tablespoon and add a splash of water to thin the sauce. You'll still get that sweet and spicy flavor with less added sugar.
Lower-Calorie Halloween Chicken Mummy Tenders: Serve with vegetables. Pair the mummy tenders with a side salad or roasted vegetables instead of fries for a lighter meal.
High-Protein Halloween Chicken Mummy Tenders: Use larger chicken tenders. Cut the chicken breasts into slightly larger pieces to increase the amount of lean protein in each serving.
High-Protein Halloween Chicken Mummy Tenders: Keep the chicken-to-dough ratio high. Use fewer crescent strips and more chicken so each mummy contains more protein relative to the pastry.
High-Protein Halloween Chicken Mummy Tenders: Make a high-protein dipping sauce. Mix ¼ cup plain nonfat Greek yogurt with 1 teaspoon gochujang, 1 teaspoon sriracha, and 1 teaspoon honey. Adjust the seasonings to taste for a creamy, protein-rich alternative to the original sauce.
High-Protein Halloween Chicken Mummy Tenders: Serve with a protein-rich side. Pair the mummy tenders with a Greek yogurt ranch dip or another lean protein option.
Gluten-Free Halloween Chicken Mummy Tenders: Replace the all-purpose flour. Use a 1:1 gluten-free all-purpose flour blend for dredging the chicken.
Gluten-Free Halloween Chicken Mummy Tenders: Choose certified gluten-free cornflakes. Regular cornflakes may contain barley malt, which contains gluten. Check the packaging carefully.
Gluten-Free Halloween Chicken Mummy Tenders: Use gluten-free pastry dough. Replace the Pillsbury crescent dough with a gluten-free pastry dough suitable for wrapping and baking. Gluten-free puff pastry can work, although the cooking time and texture may differ.
Gluten-Free Halloween Chicken Mummy Tenders: Check the dipping sauce ingredients. Some gochujang products contain wheat or barley. Choose a certified gluten-free gochujang and verify that your sriracha and other ingredients are gluten-free.
Gluten-Free Halloween Chicken Mummy Tenders: Prevent cross-contact. Use clean bowls, utensils, and air fryer equipment when preparing food for someone with celiac disease or a gluten allergy.
Gluten-Free Halloween Chicken Mummy Tenders: Gluten-free pastry may need a different cooking time than refrigerated crescent dough. Cook until the pastry is fully baked and the chicken reaches an internal temperature of 165°F.
Make-Ahead Tips: You can cut the chicken into tenders and crush the cornflakes up to one day ahead. Store the chicken covered in the refrigerator and the crushed cornflakes in an airtight container.
Make-Ahead Tips: You can also mix the dipping sauce ahead of time and refrigerate it.
Make-Ahead Tips: For the best texture, bread, air fry, and wrap the chicken shortly before serving. Refrigerated crescent dough is easier to work with when cold.
Make-Ahead Tips: Wait until the tenders have finished cooking before attaching the candy eyes.
How to Store and Reheat: Refrigerator: Store leftover cooked chicken mummy tenders in an airtight container in the refrigerator for up to 3–4 days.
How to Store and Reheat: Freezer: Freeze cooked tenders without the candy eyes for up to 2 months for best quality. Cool completely before freezing.
How to Store and Reheat: Reheating: Remove any candy eyes before reheating. Air fry at 350°F for approximately 3–5 minutes, or until heated through to 165°F. Larger or refrigerated tenders may need additional time.
How to Store and Reheat: Best texture: Reheat in the air fryer instead of the microwave to help the crescent dough and cornflake coating crisp up again.