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Cornflake-Crusted Chicken Tenders

Cornflake-Crusted Chicken Tenders
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Easy Cornflake-Crusted Chicken Tenders deliver a perfect combination of crunchy golden coating and juicy, tender chicken inside. This quick and family-friendly recipe is ready in under 30 minutes and offers a versatile, healthier alternative to traditional fried chicken with no deep frying required.

Ingredients

Scale

Main Ingredients

  • 1 lb fresh or thawed boneless chicken tenders
  • 2 cups cornflakes, crushed
  • 1/2 cup all-purpose flour (or gluten-free flour alternative)
  • 2 large eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • Cooking oil (such as vegetable or canola oil) for shallow frying or baking spray/oil for baking

Instructions

  1. Prepare the Coating Stations: Set up three shallow dishes: one with flour seasoned with salt and pepper, the second with beaten eggs, and the third with crushed cornflakes mixed with garlic powder, paprika, and additional salt and pepper to taste. This setup simplifies the coating process and ensures even coverage.
  2. Coat the Chicken Tenders: Pat the chicken tenders dry. First, dredge each tender in the seasoned flour, shaking off excess. Then dip into the beaten eggs, followed by pressing firmly into the seasoned crushed cornflakes until fully coated on all sides.
  3. Cook to Perfection: For pan-frying, heat a shallow layer of oil in a skillet over medium-high heat and cook the tenders for 3-4 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). For baking, preheat the oven to 400°F (200°C). Place coated tenders on a greased or parchment-lined baking sheet and bake for 15-20 minutes, flipping halfway through until crispy and cooked through.
  4. Drain and Serve: Transfer cooked tenders to a wire rack or paper towels to drain excess oil. Serve immediately for the best crispy texture and juicy interior.

Notes

  • Gently crush cornflakes in a sealed bag with a rolling pin to avoid turning them into powder.
  • Pat chicken tenders dry before coating to help the flour and egg adhere better for maximum crunch.
  • Cook tenders in batches if frying to prevent overcrowding, which causes sogginess.
  • Let tenders rest for a few minutes after cooking to allow juices to redistribute for better tenderness.
  • Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe consumption.

Nutrition

Keywords: cornflake chicken, crispy chicken tenders, baked chicken tenders, gluten-free chicken, quick chicken recipe

Find it online: https://ninagourmet.com/cornflake-crusted-chicken-tenders/