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Crispy Baked Chicken Tenders with Cornflake Crust

A stack of golden brown Crispy Baked Chicken Tenders with Cornflake Crust, one cut open showing juicy white meat.
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A simple recipe for making crispy, oven-baked chicken tenders using a crunchy cornflake coating. This method avoids frying for a healthier result.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch strips
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 cups cornflakes, crushed finely
  • 0.5 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • Cooking spray

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
  2. In a medium bowl, combine the buttermilk, salt, pepper, and garlic powder. Add the chicken strips and let them marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
  3. Set up a standard breading station with three shallow dishes. Place the flour in the first dish. In the second dish, place the lightly beaten eggs. In the third dish, place the finely crushed cornflakes.
  4. Remove the chicken from the buttermilk, letting excess drip off. Dredge each strip first in the flour, shaking off any excess.
  5. Next, dip the floured strip into the egg mixture, allowing excess to drip away.
  6. Finally, press the strip firmly into the crushed cornflakes, coating all sides completely. Press the flakes onto the chicken to help them adhere.
  7. Place the coated tenders on the prepared baking sheet, ensuring they do not touch.
  8. Spray the tops of the coated tenders generously with cooking spray to promote browning and crispiness.
  9. Bake for 18 to 22 minutes, flipping the tenders halfway through the cooking time, until the internal temperature reaches 165°F (74°C) and the crust is golden brown and crisp.

Notes

  • For extra crispiness, place the baking sheet in the oven while it preheats. This provides an immediate hot surface when the chicken is placed down.
  • If you prefer a finer crust, pulse the cornflakes in a food processor until they resemble coarse breadcrumbs.
  • If you want to make these ahead, coat the tenders completely, arrange them on a tray, and freeze them solid. Once frozen, transfer them to a freezer bag. Bake directly from frozen, adding 5-7 minutes to the cook time.

Nutrition

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