Cornflake Crusted Chicken Tenders
Juicy chicken tenders breaded with crunchy cornflakes and a hint of paprika, garlic, and Parmesan, then baked until golden. This recipe delivers tender interior, crisp exterior, and a comforting, family-friendly flavor that pairs beautifully with dipping sauces and sides.
Ingredients
- 1 pound boneless, skinless chicken tenders
- 1 cup cornflakes, crushed lightly
- 1/2 cup parmesan cheese, grated
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil or cooking spray
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
- Set up a breading station with three shallow bowls: one with flour, one with the beaten egg, and one with crushed cornflakes mixed with parmesan, paprika, garlic powder, onion powder, oregano, salt, and pepper.
- Dust each chicken tender in the flour, tapping off any excess. Dip into the egg, then press into the cornflake mix, pressing gently to help the crust adhere.
- Place the coated tenders on the prepared baking sheet. Lightly spray or brush the tops with olive oil to enhance browning.
- Bake for 12–15 minutes, or until the internal temperature reaches 165°F (74°C) and the crust is golden and crisp. If you like extra crispiness, switch to broil for the last 1–2 minutes, watching closely.
- Let the tenders rest for 3–5 minutes before serving to keep the juices inside. Serve with your favorite dipping sauces and sides.