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Crispy Baked Chicken Tenders with Cornflake Crust

A pile of golden brown Crispy Baked Chicken Tenders with Cornflake Crust on a white plate.
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A recipe for making very crispy chicken tenders by baking them with a crunchy cornflake coating, offering a healthier alternative to frying.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup buttermilk
  • 1 teaspoon hot sauce (optional)
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 large eggs, lightly beaten
  • 2 cups cornflakes, finely crushed
  • 1 tablespoon olive oil, sprayed

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper or a wire rack set over a baking sheet.
  2. Place the chicken strips in a medium bowl and cover them with buttermilk and hot sauce, if using. Let the chicken marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
  3. In a shallow dish, whisk together the flour, salt, pepper, and paprika.
  4. In a second shallow dish, place the finely crushed cornflakes.
  5. Working with one piece at a time, remove the chicken from the buttermilk, letting excess drip off. Dredge the chicken first in the flour mixture, shaking off any excess.
  6. Dip the floured chicken into the beaten eggs, ensuring it is fully coated.
  7. Press the chicken firmly into the crushed cornflakes until completely covered. Place the coated tenders on the prepared baking sheet.
  8. Lightly spray the tops of the coated tenders with olive oil spray for extra browning and crispness.
  9. Bake for 18 to 22 minutes, flipping the tenders halfway through the cooking time, until the internal temperature reaches 165 degrees Fahrenheit and the crust is golden brown and crisp.

Notes

  • For the best crisp, use a wire rack set over the baking sheet so air circulates around the bottom of the tenders.
  • Crush the cornflakes using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin. Aim for fine crumbs, not powder.
  • If you prefer, you can adapt this recipe for an air fryer by cooking at 375 degrees Fahrenheit for 10 to 12 minutes, turning halfway.

Nutrition

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