Baked Cornflake Chicken Tenders
Crispy baked cornflake chicken breasts with a crunchy golden coating and juicy interior. An easy old-fashioned family dinner made with pantry staples that's a hit with kids.
Servings 4 servings
Ingredients
- 2 cups cornflakes
- 4 tablespoons flour
- ⅔ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 eggs at room temperature
- 1 pound chicken breast cut into strips
Optional flavorings:
- ½ teaspoon dried thyme or oregano leaves
- ¼ teaspoon smoked paprika or chili powder for spiciness
- ½ teaspoon onion powder
- ¼ teaspoon dried mustard
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it. If you have a wire rack that fits inside the baking sheet, use it for extra crispiness.
- Place 2 cups cornflakes in a zip-top bag and crush them with a rolling pin until you have coarse crumbs. Transfer to a shallow bowl.
- In another shallow bowl, stir 4 tablespoons flour, ⅔ teaspoon salt, ½ teaspoon garlic powder and ½ teaspoon black pepper. Add optional flavorings if you want to: ½ teaspoon dried thyme or oregano leaves, ¼ teaspoon smoked paprika or chili powder, ½ teaspoon onion powder or ¼ teaspoon dried mustard.
- In another shallow bowl, whisk 2 tablespoons olive oil with 2 eggs until well combined.
- Pat dry 1 pound chicken breast with paper towels. Coat quickly in the flour, shaking off excess. Repeat with all of the chicken pieces.
- Dip each floured piece into the egg mixture, letting any excess drip off, then coat thoroughly with the crushed cornflakes, pressing gently so the crumbs adhere.
- Arrange the coated chicken strips on the prepared baking sheet or wire rack, leaving a little space between each piece.
- Bake for 18 to 22 minutes, depending on the thickness of the strips, until the coating is golden brown and the chicken reaches an internal temperature of 165°F (75°C).
- Let rest for a few minutes before serving. Serve hot with your favorite dipping sauce, mashed potatoes, coleslaw, or a simple green salad.
Notes
You can coat the chicken several hours ahead and refrigerate it until ready to bake. Don't leave them outside at room temperature.
Freeze leftovers in an airtight bag or container. Reheat in the oven or air fryer to restore crispness.
If using chicken thighs or legs, follow the same procedure for the coating. The baking time will be longer as bone-in meat takes longer to fully cook.
