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Crispy Baked Chicken Tenders with Cornflake Crust

Close-up of golden brown Crispy Baked Chicken Tenders with Cornflake Crust, one piece is sliced showing white meat.
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A recipe for making very crispy chicken tenders in the oven using a crunchy cornflake coating, offering a healthier alternative to frying.

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, finely crushed
  • 0.5 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • Cooking spray

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper and lightly coat the paper with cooking spray.
  2. In a medium bowl, combine the chicken strips with buttermilk, salt, pepper, and garlic powder. Let the chicken 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. Do not wipe the chicken dry.
  5. Dredge each chicken strip first in the flour, shaking off any excess.
  6. Dip the floured chicken into the egg wash, ensuring it is fully coated.
  7. Press the chicken firmly into the crushed cornflakes until it is completely covered. Press the coating on to help it adhere well.
  8. Place the coated chicken tenders on the prepared baking sheet in a single layer, ensuring they do not touch.
  9. Spray the tops of the coated tenders generously with cooking spray. This helps achieve browning and crispiness.
  10. Bake for 12 to 15 minutes. Flip the tenders over. Spray the second side lightly with cooking spray.
  11. Bake for another 8 to 10 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the crust is golden brown and very crisp.

Notes

  • For the best crunch, crush the cornflakes using a food processor in short pulses, or place them in a zip-top bag and crush them with a rolling pin until they resemble coarse crumbs, not powder.
  • Baking on a wire rack placed over the baking sheet allows air circulation, which results in crispier bottoms.
  • If you prefer a spicier coating, add a pinch of cayenne pepper to the flour mixture.

Nutrition

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