Description
Crispy, golden Cornflake-Crusted Chicken Tenders baked to perfection, delivering an irresistible crunch with every bite. Perfect for quick family dinners, snacks, or gatherings, this easy recipe uses simple ingredients and a healthier baking method to create a kid-friendly and flavorful meal that everyone will love.
Ingredients
Scale
Main Ingredients
- 1 lb fresh or thawed chicken tenders
- 2 cups cornflakes, crushed
- 2 large eggs, beaten
- 1/2 cup all-purpose flour (or gluten-free flour for gluten-free option)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Cooking spray or 1-2 tablespoons oil for baking
Instructions
- Prepare Your Ingredients: Preheat your oven to 400°F (200°C). Crush the cornflakes into a coarse texture using a food processor or place them in a sealed bag and gently crush with a rolling pin. Mix crushed cornflakes with salt, pepper, garlic powder, and paprika in a shallow dish. Set up a breading station with separate plates or bowls for flour, beaten eggs, and the cornflake mixture.
- Coat the Chicken: Lightly season the chicken tenders with salt and pepper. Dredge each tender in flour, shaking off any excess. Dip the floured chicken into the beaten eggs, ensuring it is fully coated. Press the chicken into the cornflake mixture firmly, covering every surface for a crunchy coating.
- Arrange and Bake: Place the coated chicken tenders on a greased or parchment-lined baking sheet with space between each piece. Lightly spray or drizzle a little oil on the tenders to enhance crispiness. Bake in the preheated oven for 15 to 20 minutes, turning once halfway through, until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Serve and Enjoy: Allow the tenders to rest for a couple of minutes after baking to lock in juiciness. Serve hot with your favorite dipping sauces, sides, or salads.
Notes
- Press the cornflake crumbs firmly onto the chicken to prevent them from falling off during baking.
- A light spray of oil before baking helps achieve a golden brown and crispy texture.
- Do not overcrowd the baking sheet; space tenders apart to allow hot air to circulate evenly.
- For extra crunch, mix panko breadcrumbs with crushed cornflakes.
- Check doneness with a meat thermometer; chicken should reach 165°F (74°C) for safe consumption.
- Variations include adding cayenne pepper for spice, using gluten-free flour and cornflakes, incorporating dried herbs like thyme or oregano, adding grated Parmesan to the crust, or marinating chicken in buttermilk before breading for extra tenderness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
- Reheat baked tenders in a 350°F (175°C) oven for about 10 minutes to restore crispiness instead of microwaving.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 oz (about 2 tenders)
- Calories: 280
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg