Crispy Baked Chicken Tenders with Cornflake Crust
A recipe for making extremely crispy chicken tenders using a cornflake crust, cooked in the oven instead of deep-frying.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 cups cornflakes, crushed finely
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- Cooking spray or 2 tablespoons olive oil
Instructions
- Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper and place a wire rack on top of the sheet. Lightly spray the rack with cooking spray.
- In a medium bowl, combine the buttermilk, salt, pepper, and garlic powder. Add the chicken strips and toss to coat completely. Let the chicken marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
- Set up a three-stage breading station. Place the flour in one shallow dish. In a second dish, place the beaten eggs. In a third dish, place the finely crushed cornflakes.
- Remove the chicken from the buttermilk, letting excess drip off. Dredge each strip first in the flour, shaking off any excess. Dip the floured strip into the egg mixture, allowing excess to drip away. Finally, press the strip firmly into the crushed cornflakes to coat all sides thoroughly.
- Place the coated chicken tenders on the prepared wire rack, ensuring they do not touch. Lightly spray the tops of the tenders with cooking spray or drizzle with olive oil for extra browning.
- Bake for 15 to 20 minutes, flipping the tenders halfway through the cooking time. The chicken is done when the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the crust is golden brown and crisp.
- Serve immediately.
Notes
- Crush the cornflakes using a food processor or by placing them in a sealed plastic bag and crushing them with a rolling pin until they resemble coarse breadcrumbs.
- For maximum crispiness, do not skip the wire rack; this allows air to circulate underneath the tenders.
- If you prefer a slightly thicker coating, you can double-dip the chicken in the cornflakes after the first coating.
Nutrition
- Serving Size: 4 tenders
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 40
- Cholesterol: 110