Description
Deliciously crispy chicken tenders coated in cornflakes for a delightful crunch.
Ingredients
Scale
- 1 pound boneless chicken tenders
- 2 cups cornflakes, crushed
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- honey mustard or your favorite dipping sauce (optional)
Instructions
- Prepare the Coating: In a shallow bowl, combine crushed cornflakes with salt, black pepper, garlic powder, and paprika.
- Prep the Chicken: Pat the chicken tenders dry with paper towels. Season chicken with a little salt and pepper.
- Coat the Chicken: Set up a dredging station with three shallow bowls: one for flour, one for beaten eggs, and one for the cornflake mixture. Dredge each chicken tender in flour, shaking off the excess. Dip in the beaten eggs, ensuring it’s fully coated. Press into the cornflake mixture, making sure each tender is fully covered.
- Cooking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the coated chicken tenders in a single layer. Bake for 15-20 minutes or until golden brown and crispy. Flip halfway through for even cooking. Ensure the internal temperature of the chicken reaches 165°F (75°C).
Notes
- For extra crispiness, spray the chicken tenders with a light coating of cooking spray before baking.
- If you prefer, you can fry the tenders in hot oil for about 3-4 minutes on each side.
- Serve with honey mustard, ranch dressing, or ketchup for dipping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 tender
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg