Cornflake Chicken Tenders Recipe
Crunch time! Enjoy these Cornflake Chicken Tenders with all the crispy goodness you love without the grease of frying. Perfect for dipping, snacking, or dinner.
Servings: 6 servings
Calories: 288kcal
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 corn flakes
- 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 the top, then season with 1/4 teaspoon paprika, 1/4 teaspoon kosher sea salt, 1/4 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 the oven to 400 degrees Fahrenheit (204 degrees Celsius). Line a baking sheet with a silicone baking mat 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.
- 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, and 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 165 degrees Fahrenheit (74 degrees Celsius). Remove from the oven and allow to rest for 3–4 minutes before serving.
- For the honey mustard sauce, whisk all of the ingredients in a mixing bowl.
Notes
-Use high smoke point oils when baking at 400 degrees Fahrenheit or higher to prevent burning and achieve optimal crispiness.
To STORE Baked Cornflake Chicken Tenders leftovers, place them in an airtight container in the fridge for up to 3 days. For longer storage, arrange the tenders in a single layer on a baking sheet and FREEZE until solid, then transfer to a freezer-safe container or bag; they can be frozen for up to 2 months.
To REHEAT, bake in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius) for 10-15 minutes until heated through and crispy. Avoid microwaving, as it may result in a soggy texture.
Nutrition
Serving: 6serving | Calories: 288kcal | Carbohydrates: 32g | Protein: 19g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 55mg | Sodium: 598mg | Potassium: 376mg | Fiber: 1g | Sugar: 15g | Vitamin A: 601IU | Vitamin C: 6mg | Calcium: 36mg | Iron: 7mg
