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Crispy Baked Chicken Tenders with Cornflake Crust

A stack of golden brown Crispy Baked Chicken Tenders with Cornflake Crust, one sliced open showing white meat.
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Make crunchy chicken tenders in the oven using a simple cornflake coating. This recipe delivers maximum crispiness without 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, crushed finely
  • 0.5 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • Cooking spray

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper and lightly coat it with cooking spray.
  2. In a medium bowl, combine the buttermilk, salt, pepper, and garlic powder. Add the chicken strips and let them soak for at least 15 minutes.
  3. Set up a standard breading station with three shallow dishes. Place the flour in the first dish. Whisk the eggs in the second dish. Place the finely crushed cornflakes in the third dish.
  4. Working with one piece at a time, remove the chicken from the buttermilk, letting excess drip off. Dredge the chicken first in the flour, shaking off any excess.
  5. Dip the floured chicken into the beaten egg, ensuring full coverage.
  6. Press the chicken firmly into the crushed cornflakes until it is completely coated. Press the coating on to help it adhere.
  7. Place the coated tenders on the prepared baking sheet in a single layer, ensuring they do not touch.
  8. Spray the tops of the coated tenders generously with cooking spray. This helps achieve browning and crispness.
  9. Bake for 18 to 22 minutes, flipping the tenders halfway through the cooking time, until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the crust is golden brown and crisp.
  10. Serve immediately with your preferred dipping sauce.

Notes

  • For extra crispiness, place a wire rack on top of your baking sheet before arranging the tenders. This allows air to circulate underneath.
  • Crush the cornflakes using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin. Aim for a mix of fine crumbs and small flakes for texture.
  • If the coating seems loose after dipping, return the coated tender to the egg wash briefly before the final cornflake coating.

Nutrition

Find it online: https://spoonswirl.com/crispy-baked-chicken-tenders-with-cornflake-crust/