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Crispy Baked Chicken Tenders with Cornflake Crust

Close-up of golden brown Crispy Baked Chicken Tenders with Cornflake Crust piled on a white plate.
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Follow this recipe to make juicy chicken tenders with a very crispy, oven-baked cornflake crust, offering a healthier alternative to frying.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup unsweetened cornflakes
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • Cooking spray

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking sheet or line it with parchment paper.
  2. Place the cornflakes in a large zip-top bag or a food processor. Crush them until they resemble coarse crumbs. Do not process into a fine powder; you want texture for crispiness. Place the crushed cornflakes in a shallow dish.
  3. In a second shallow dish, combine the flour, salt, pepper, garlic powder, and paprika. Mix well.
  4. In a third shallow dish, place the lightly beaten eggs.
  5. Set up a standard breading station: flour mixture, then eggs, then cornflakes.
  6. Take one chicken tender strip and dredge it thoroughly in the flour mixture, shaking off any excess.
  7. Dip the floured tender into the beaten egg, allowing excess to drip off.
  8. Press the tender firmly into the crushed cornflakes, ensuring the entire surface is coated. Press the crumbs onto the chicken to help them adhere.
  9. Place the coated tenders on the prepared baking sheet, ensuring they do not touch.
  10. Spray the tops of the coated tenders generously with cooking spray. This helps achieve a golden, crispy exterior similar to frying.
  11. Bake for 18 to 22 minutes, flipping the tenders halfway through the cooking time. The internal temperature should reach 165 degrees Fahrenheit (74 degrees Celsius) and the crust should be golden brown and crisp.
  12. Serve immediately with your preferred dipping sauce.

Notes

  • Use unsweetened cornflakes for the best savory flavor and crispness.
  • For extra adherence, you can chill the breaded tenders on the baking sheet for 15 minutes before spraying and baking.
  • If you prefer a slightly thicker crust, you can double-dip the chicken: flour, egg, cornflakes, then back into the egg, and finally back into the cornflakes.
  • Serve with honey mustard or ranch dressing for dipping.

Nutrition

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