Description
Baked Cornflake Chicken Tenders are easy to make and delicious! Chicken tenders are coated in cornflakes, then baked until perfectly crispy.
Ingredients
Scale
- 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)
Instructions
- 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!
Notes
Be sure to use a wire rack when baking cornflake chicken. This will ensure air flow so they'll get crispy on all sides.
Cornflake chicken is best served immediately for the crispiest texture. However, if you need to store leftover chicken, you can refrigerate it in an air tight container for up to 3 days.
Nutritional values (per serving) are approximates only.
Nutrition
- Serving Size: 2 chicken tenders
- Calories: 208
- Sugar: 5.9 g
- Sodium: 630.9 mg
- Fat: 3.7 g
- Saturated Fat: 0.4 g
- Carbohydrates: 18.1 g
- Fiber: 0.7 g
- Protein: 23.3 g
- Cholesterol: 56.1 mg