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Crispy Baked Chicken Tenders with Cornflake Crust

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Follow this recipe to make crunchy, oven-baked chicken tenders using a simple cornflake coating. This method avoids frying while delivering a satisfying crisp texture.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 cups cornflakes, crushed finely
  • 0.5 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • Cooking spray or 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray or brush with olive oil.
  2. In a medium bowl, combine the buttermilk, salt, pepper, and garlic powder. Add the chicken strips and let them marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
  3. Set up a three-station breading area. Place the flour in the first shallow dish. In the second dish, whisk the eggs. In the third dish, place the finely crushed cornflakes.
  4. Working with one piece at a time, remove the chicken from the buttermilk, letting excess drip off.
  5. Dredge the chicken strip in the flour, shaking off any excess.
  6. Dip the floured strip into the beaten egg, ensuring it is fully coated.
  7. Press the strip firmly into the crushed cornflakes until it is completely covered. Press the coating on to help it adhere.
  8. Place the coated chicken tenders on the prepared baking sheet, ensuring they do not touch.
  9. Lightly spray the tops of the coated tenders with cooking spray or drizzle with a small amount of olive oil for extra browning.
  10. Bake for 18 to 22 minutes, flipping the tenders halfway through, until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crisp.

Notes

  • For the best crisp, crush the cornflakes into fine crumbs but leave some small flakes for texture. Do not use a food processor for too long; pulsing works best.
  • To prevent sogginess, place a wire rack on top of the baking sheet before arranging the tenders on the rack. This allows air to circulate underneath.
  • If you prefer a slightly thicker crust, you can double-dip: coat in flour, egg, cornflakes, then dip back into the egg and cornflakes again.
  • These tenders freeze well after baking. Cool completely, place on a baking sheet to flash freeze, then transfer to a freezer bag. Reheat in a 400°F oven until hot.

Nutrition

Find it online: https://cookerycourier.com/crispy-baked-chicken-tenders-with-cornflake-crust/