This recipe creates extra-crispy chicken tenders using simple ingredients you likely already have. Cornflakes provide a lighter, crunchier texture than traditional breadcrumbs, and the tenders can be baked for a healthier option. They’re perfect for kids and adults alike and pair well with a wide range of dipping sauces.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken tenders Cornflakes, crushed All-purpose flour Eggs Milk Salt Black pepper Garlic powder Paprika Onion powder Cooking spray or oil
Directions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Place crushed cornflakes in a shallow bowl.
In a second bowl, mix flour, salt, black pepper, garlic powder, paprika, and onion powder.
In a third bowl, whisk eggs and milk together.
Dredge each chicken tender in the flour mixture, then dip into the egg mixture, and finally coat thoroughly with crushed cornflakes.
Place coated tenders on the prepared baking sheet and lightly spray or drizzle with oil.
Bake for 18 to 22 minutes, flipping halfway through, until golden brown and cooked through.
Remove from the oven and let rest briefly before serving.
Servings and timing
This recipe serves 4 people. Prep time is about 15 minutes. Cook time is 18 to 22 minutes. Total time is approximately 35 minutes.
Variations
For extra flavor, add grated Parmesan cheese or dried herbs to the cornflake coating. You can make them spicy by mixing cayenne pepper or chili powder into the flour mixture. These tenders can also be air fried at 375°F (190°C) for 12 to 14 minutes, flipping halfway through.
Storage/Reheating
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 375°F (190°C) until warmed through and crispy. Avoid microwaving, as it softens the coating.
FAQs
Can I use chicken breasts instead of tenders?
Yes, slice chicken breasts into strips similar in size to tenders.
How do I keep the coating crispy?
Use crushed cornflakes with some texture and lightly spray the tenders with oil before baking.
Can I fry these instead of baking?
Yes, shallow fry in oil over medium heat until golden and cooked through.
Are cornflake chicken tenders kid-friendly?
Yes, they’re mild, crunchy, and very popular with kids.
Can I make these gluten-free?
Use gluten-free cornflakes and substitute gluten-free flour.
What dipping sauces go well with these?
Ranch, honey mustard, barbecue sauce, and ketchup all pair well.
Can I prepare these ahead of time?
They’re best fresh, but you can bread them a few hours ahead and refrigerate until baking.
How do I know the chicken is cooked?
The internal temperature should reach 165°F (74°C).
Can I freeze cornflake chicken tenders?
Freeze after baking and cooling, then reheat in the oven or air fryer.
Why are my cornflakes falling off?
Press the coating firmly onto the chicken and avoid over-handling during baking.
Conclusion
Cornflake chicken tenders are a crunchy, comforting favorite that’s easy to make and endlessly versatile. Whether baked, fried, or air fried, this recipe delivers crispy results and crowd-pleasing flavor every time.
Cornflake chicken tenders are ultra-crispy on the outside and juicy on the inside, thanks to a crunchy cornflake coating. Baked or fried, they’re a family-friendly favorite with big crunch and simple preparation.
Ingredients
1 1/2 lb chicken tenders
3 cups cornflakes, crushed
1/2 cup all-purpose flour
2 large eggs
1/4 cup milk
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
Cooking spray or oil, for coating
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Place the crushed cornflakes in a shallow bowl.
In a second bowl, combine flour, salt, black pepper, garlic powder, paprika, and onion powder.
In a third bowl, whisk together the eggs and milk.
Dredge each chicken tender in the flour mixture, then dip into the egg mixture, and finally coat thoroughly with the crushed cornflakes.
Place the coated tenders on the prepared baking sheet and lightly spray or drizzle with oil.
Bake for 18–22 minutes, flipping halfway through, until golden brown and cooked through.
Remove from the oven and let rest briefly before serving.
Notes
Press the cornflake coating firmly onto the chicken to help it stick.Add grated Parmesan or dried herbs to the cornflakes for extra flavor.Air fry at 375°F (190°C) for 12–14 minutes, flipping halfway through.Avoid microwaving leftovers to keep the coating crispy.Serve with your favorite dipping sauces.
