Cornflakes coated chicken tenders make a great starter or appetizer for parties. These chicken tenders are coated with finely crushed cornflakes crumbs and baked to perfection.
For coating the chicken breasts, you’re going to grind the cornflakes into panko-like crumbs. We prefer extra crunchy chicken tenders, so I like to leave them on the coarser side. Just know that underneath all those flakes, you’ll have teeny little crumbs, so don’t pulse them too much.
For baking, set the strips on a lined baking sheet and spray lightly with cooking spray. I generally use sunflower, avocado, or grapeseed oil, all of which have high smoke points. These cornflakes coated chicken tenders are a breeze to make and will be gone in seconds!!
Now, let’s get to the recipe….
Ingredients
- 1/2 cup all-purpose flour
- 3/4 tsp. Salt
- 1/2 tsp. Pepper
- 2 large Eggs
- 4 cups Cornflakes, finely crushed (about 1 cup crushed)
- 2 tsps. dried Parsley
- 1 tsp. Garlic powder
- 1 tsp. dried Dill
- 1 ½ pounds boneless, skinless Chicken tenders (about 20 tenders)
Method
- Preheat oven to 200°C. Cover a baking sheet with aluminium foil and set a heatproof wire baking rack on top; spray rack lightly with cooking spray.
- In a small bowl or shallow dish, season flour with 1/4 teaspoon each salt and pepper; whisk eggs in another shallow dish. In a third shallow dish, mix cornflakes with parsley, garlic, dill, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon of pepper.
- Dredge chicken in flour to coat, shaking off excess. Dip into egg and then into cornflake mixture, making sure entire surface is coated. Arrange on prepared baking rack.
- Bake for 12 to 15 minutes, or until golden brown and cooked through, flipping once during cooking.
- Serve with tomato ketchup or honey mustard dip.