Crispy Cornflake Chicken Tenders

These crispy cornflake chicken tenders are coated in cornflake crumbs and baked to perfection. They’re a breeze to make and will be gone in seconds!

Crispy Cornflake Chicken Tenders | lifemadesimplebakes.com

Our family LOVES chicken. I’m sure you’ve probably figured that out by now just by browsing through the recipe index. We probably eat it 5 times a week, which means I’m constantly trying new recipes just to switch things up a bit. Our toddler especially, always loves when I make chicken nuggets or chicken strips, so I when I came across a recipe using cornflakes as the crust, I knew it was going to be a hit!

Crispy Cornflake Chicken Tenders | lifemadesimplebakes.com

First, you’ll start by cutting the chicken breasts into strips, then tossing them into a large ziploc bag or a container with a lid. I like to pour a generous amount of buttermilk over top, then season them a bit with salt, pepper, paprika and dried parsley. Toss it in the refrigerator for 25 minutes, then remove it while you whip up the breading. For the breading, you’re going to grind the cornflakes into panko-like crumbs. We prefer extra crunchy chicken tenders, so I like to leave them on the coarser side (like in the picture above). Just know that underneath all of those flakes, you’ll have teeny little crumbs, so don’t pulse them too much.

Crispy Cornflake Chicken Tenders | lifemadesimplebakes.com

Pour the mixture into a shallow dish and season with paprika, garlic powder, onion powder, sugar, salt and pepper. Place one strip at a time into the breading, press to coat. Set the strips on a lined baking sheet and spray lightly with cooking spray. I generally use sunflower, avocado, or grapeseed oil, all of which have high smoke points. Both Spectrum and La Tourangelle carry these products, you can find them in well-stocked grocery stores and online. Place in the oven and bake for 12-14 minutes at 400 degrees.

Crispy Cornflake Chicken Tenders | lifemadesimplebakes.com

Meanwhile, you can whip up your own honey mustard sauce, or grab a bottle of BBQ sauce for dipping!

Crispy Cornflake Chicken Tenders | lifemadesimplebakes.com

When they’re extra golden on the outside and reach an internal temperature of 160 degrees, pull them out of the oven and let them rest for 3-4 minutes before serving them. Like I mentioned above, we dipped ours in honey mustard and BBQ sauce, they were devoured in no time! We’ll definitely be making these again, possibly into little nuggets, because who can resist bite-size finger food?!

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Crispy Cornflake Chicken Tenders | lifemadesimplebakes.com

Crispy Cornflake Chicken Tenders Recipe

These crispy cornflake chicken tenders are coated in cornflake crumbs and baked to perfection. They're a breeze to make and will be gone in seconds!
4.93 from 13 votes
Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 35 minutes
Cook Time: 12 minutes
Total Time: 47 minutes
Servings: 6 servings
Calories: 289kcal
Author: Andrea
Print Recipe

Ingredients

  • 1 lb boneless, skinless chicken breasts - cut into strips
  • 1/2 cup buttermilk
  • 3/4 tsp paprika - divided
  • 1/2 tsp kosher sea salt - divided
  • 1/2 tsp ground black pepper - divided
  • 1/4 tsp parsley flakes
  • 4 1/2 cup cornflakes
  • 1/2 tsp granulated sugar
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • cooking spray - (sunflower, avocado or grapeseed oil)

Homemade Honey Mustard

  • 1/4 cup honey
  • 1/4 cup mayonnaise
  • 3 tbsp dijon mustard
  • 1 tsp white distilled vinegar
  • 1/4 tsp cayenne pepper
  • pinch ground black pepper

Instructions

  • Place the chicken strips into a large ziploc bag or a container with a lid. Pour the buttermilk over top, then season with ¼ teaspoon paprika, ¼ teaspoon kosher sea salt, ¼ teaspoon ground black pepper, and the parsley. Zip or cover and place in the refrigerator to marinate for 25 minutes (up to 2 hours), then remove it and let it sit at room temperature while preparing the breading.
  • Preheat oven to 400 degrees. Line a baking sheet with a silicone baking make or foil; set aside.
  • For the breading, pulse the cornflakes into panko-like (slightly larger) crumbs. We prefer extra crunchy chicken tenders, so I like to leave them on the coarser side (like in the picture above).
  • Pour the crumbs into a shallow dish and season with the remaining paprika, salt, pepper, parsley, sugar, garlic powder, and onion powder. Place one strip at a time into the breading, press to coat. Set the strips on the prepared baking sheet and spray lightly with cooking spray.
  • Place in the oven and bake for 12-14 minutes or until they reach an internal temperature of 160 degrees. Remove from the oven and allow to rest for 3-4 minutes before serving.
  • For the honey mustard, whisk all of the ingredients in a mixing bowl.

NOTES

-Use a high smoke point oil when baking at temperatures of 400+ degrees.

Nutrition

Serving: 6serving | Calories: 289kcal | Carbohydrates: 32g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 601mg | Potassium: 366mg | Fiber: 1g | Sugar: 15g | Vitamin A: 604IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 7mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. Can you use Frosted Flakes and just leave out the sugar?  This looks like something my daughter would love!

  2. 5 stars
    THIS IS YUMMM!

    I used an egg instead of buttermilk and added garlic powder and lemon juice to the honey mustard dressing…

    Thank you so much Natalie for sharing this recipe!

  3. 5 stars
    Hi Natalie, I found your recipe while searching for toddler chicken strips. This was an easy, tasty dish and my picky 2 year old ate them, which is a huge plus. Unfortunately I didn’t have enough lead time to marinate them so I can imagine they woud be even better with that added in next time. I also forgot to put the oil on until the end but they were still fairly crispy. Thanks for sharing a great recipe!