Instructions

1. For the honey mustard, in a small bowl whisk together mayonnaise, honey, both mustards, vinegar, garlic powder, paprika, and salt. Cover and place in fridge.
2. For the tenders, preheat oven to 400°F. Place a wire rack on a baking sheet and set aside. The wire rack will prevent sticking and allow the chicken to bake up nice and crispy on all sides. If you don’t have a wire rack, that’s okay. Line your baking sheet with parchment or foil. If using foil, lightly spray foil-lined baking sheet with olive or vegetable oil spray. 
3. In a medium bowl, whisk together water and flaxseed meal. Set aside for 5-10 minutes.
4. Pat the chicken breasts dry. Lay the breasts on a cutting board and cut off any fat or tendons. Place your hand flat on top of the chicken breast. Hold a knife along the long side and thicker end of the chicken. Slice through the breast almost to the end, being careful not to cut all the way through. Open the chicken breast. It should resemble a butterfly shape. Cut in half and cut each half crosswise into 1-inch strips. Repeat with the second chicken breast. Set chicken strips aside.
5. In a shallow bowl, combine the garbanzo bean flour, garlic powder, salt, and pepper.
6. Add the chips or corn flakes to a food processor and pulse in two batches into coarse crumbs. Alternately, place the chips in a large zip-lock plastic bag. With a rolling pin or meat mallet, crush the chips by lightly pounding. Transfer 1 cup of the crushed chips to a shallow bowl. Reserve the remaining chips to refill the bowl as needed during breading.
7. Return to the flaxseed mixture and vigorously whisk until gelatinous. Transfer to a shallow dish.
8. To organize the breading station, start with the flour on the left. Place the flaxseed mixture in the middle, followed by the crushed potato chips or corn flakes on the right.
9. With left hand, dredge a chicken strip in seasoned flour. Using same hand, place chicken in flaxseed mixture without getting left hand wet. With right hand, completely coat chicken strip in the liquid. Lift and let excess liquid drip off. Transfer chicken to the bowl of crumbs. Then use your right hand to carefully coat all sides of the chicken with crumbs, pressing them lightly onto the chicken to help them stick. Use your right hand to transfer the chicken strip to the prepared baking sheet. Repeat with remaining chicken.
10. Bake for about 10-15 minutes, until chicken is cooked to an internal temperature of 165°F. If you don’t have a wire rack, flip tenders half way through baking. 
11. Serve with honey mustard and/or your favorite barbecue sauce.