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Crispy Baked Chicken Tenders with Cornflake Crust

A pile of golden brown, crispy baked chicken tenders with cornflake crust stacked on a white plate.
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A simple recipe for making very crispy chicken tenders in the oven using a cornflake coating, avoiding deep frying.

Ingredients

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  • 1.5 lbs boneless, skinless chicken breasts, cut into strips
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 2 cups cornflakes, crushed finely
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • Cooking spray or 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly grease it with cooking spray or brush with oil.
  2. In a medium bowl, combine the buttermilk, salt, pepper, and paprika. 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, allowing excess liquid to drip off, but do not rinse.
  5. Dredge each chicken strip first in the flour, shaking off any excess.
  6. Next, dip the floured strip into the egg mixture, ensuring it is fully coated.
  7. Finally, press the strip firmly into the crushed cornflakes, coating all sides evenly. Press the flakes onto the chicken to help them adhere.
  8. Place the coated tenders on the prepared baking sheet, ensuring they do not touch each other.
  9. Spray the tops of the coated tenders generously with cooking spray or drizzle lightly with olive oil. This step is key for crispiness.
  10. 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 crunch, you can add 1 tablespoon of grated Parmesan cheese to the crushed cornflakes mixture.
  • If you prefer a thicker crust, double-dip the chicken: coat in flour, egg, cornflakes, then dip back into the egg and cornflakes again.
  • To prevent sogginess, place a wire cooling rack on top of your baking sheet before placing the tenders on it. This allows air to circulate underneath.

Nutrition

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