Baked Cornflake Chicken Tenders

Name: Baked Cornflake Chicken Tenders
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound boneless, skinless chicken tenders; 1 tablespoon light mayo; 2 1/4 cups cornflakes; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1/4 teaspoon fine sea salt; 1/8 teaspoon black pepper; pinch of cayenne (optional); olive oil spray; drizzle of honey, for serving (optional)

Jump to Recipe· 4.5 from 2 reviews

These Baked Cornflake Chicken Tenders are baked, not fried — perfect for a quick dinner. Don’t skip the drizzle of honey. Crispy, crunchy, and so easy.

Why You’ll Love This Recipe

You are going to love how simple these chicken tenders are to make. Ready in 30 minutes, they’re perfect for any busy weeknight and will be a huge hit.

These healthier, oven “fried” chicken strips will be your new go-to chicken recipe. I make them all the time. They’re like a grown-up, homemade version of chicken fingers.

They’re a delicious base for a high protein dinner. Serve them with your favorite veggie sides for a complete meal. Don’t forget your favorite dipping sauces. They’re even great for a game day appetizer.

If you’re wondering what to serve with them, I love this Rainbow Orzo Salad or these Maple Balsamic Brussels Sprouts.

Ingredients

Chicken Tenders: Boneless, skinless chicken tenders. You could substitute for boneless, skinless chicken breast cut into chicken tender-sized strips.
Cornflakes: For breading the chicken. You’ll crush them into small pieces to create cornflake crumbs.
Seasoning: You’ll need garlic powder, paprika, fine sea salt, and black pepper for seasoning, plus a dash of cayenne if you like a little heat.
Mayo: Use your favorite type of mayo. It will keep your chicken super moist, give it a little more flavor, and is perfect for the larger flakes to stick to it.
Olive Oil Spray: To spray over the chicken tenders before baking so they will get crispy and golden.
Honey: Honey is optional for drizzling over the chicken before serving, or you can pair it with your favorite dipping sauces.

*The full ingredient list with amounts is in the recipe card below.

How to Make Cornflake Chicken Tenders

In no time you’ll have extra juicy and extra crispy chicken tenders. They’re the perfect 30 minute meal.

Preheat the oven to 400°F. Place an oven-safe wire rack on a large baking sheet.
Pour the cornflakes into a zip top bag or small food processor. Crush them into small bits with your hands or a rolling pin. If using a food processor, pulse until crushed. Pour them into a shallow bowl. Add in the garlic powder, paprika, sea salt, black pepper, and cayenne (if using) and stir until combined.
Pat the chicken tenders dry with a paper towel. Using a silicone brush or butter knife, lightly coat both sides of the tenders with mayo. Toss each chicken tender into the cornflake mixture until completely coated.
Place the coated tenders on the wire rack in a single layer. Lightly spray the tops with olive oil. Bake for 15-18 minutes, or until cooked through, crispy and golden.
Serve immediately with a drizzle of honey (optional) and enjoy!

Expert Tip: Use a wire rack when baking cornflake chicken. This will ensure airflow so they’ll get crispy on all sides.

Brush mayo over the chicken tenders before coating in crushed cornflakes.

Cornflake Chicken Tenders on a white rack on a baking sheet.

Variations

Adjust the spices to fit your taste. Use your favorite combination of spices to flavor the cornflake mixture. Great options are garlic powder, paprika, onion powder, chili powder, Italian seasoning, and thyme.
Use egg in place of the mayo. If you don’t have mayo or prefer to use egg for breading chicken, you can substitute the mayo for a whisked egg. Large crumbs will stick a little better to the mayo, but the egg will also work!
Make them gluten-free. Be sure to use certified gluten-free cornflakes to make these tenders gluten-free.
Air fry them. For extra crispy tenders, try making them in the air fryer. Adjust the cooking time and temperature accordingly.

Serving Suggestions

These Baked Cornflake Chicken Tenders are a great dinner main dish, appetizer, or game day snack. For a well rounded meal, serve them with a side salad, in season vegetable, fries, or even your favorite whole grain rice.

If you’re like me, you’ll love dipping these into all the sauces. Here are the best dipping sauces for cornflake chicken tenders:

drizzle of honey or hot honey
honey mustard sauce
bbq sauce
ketchup
ranch dressing
sweet and sour sauce

Try it with your favorite dips!

Storage

To store: Cornflake chicken is best served immediately for the crispiest texture. If you have some leftover, refrigerate them in an airtight container for up to 3 days.

To reheat: The oven or toaster oven is best for reheating leftovers. The cornflakes may get soggy in the fridge, but baking them in a 400°F oven until heated through will help them get crispy again.

Baked Cornflake Chicken Tenders on a plate with dipping sauces.

Frequently Asked Questions (FAQ’s)

How can you tell if your chicken is cooked through?

Chicken is cooked through when it reaches an internal temperature of 165°F.

How do you store leftover chicken?

To store leftover chicken, refrigerate in an airtight container for up to 3 days.

What do you serve with cornflake chicken?

Cornflake chicken is a perfect main dish. Serve it with a side salad, rice, or in season vegetables.

More Easy Chicken Recipes

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