Cornflake Chicken Tenders

Cornflake Chicken Tenders are dipped in a buttermilk batter and then rolled in seasoned cornflake crumbs and baked to perfection. Because they're baked, they're much better for you than their deep fried cousins!  The seasoned cornflake coating bakes up nice and crispy on the outside and the chicken stays nice and tender on the inside. Make sure you bookmark this recipe so you can make these kid-approved noshes for your family soon!

It's that time of year again! The summer is winding down and vacation is over...it's time to hit the books and head back to school. This time of year can be hectic, so easy back-to-school recipes like Cornflake Chicken Tenders is a must to have ready for those busy weeknights.

Cornflake breaded chicken! 

This is a recipe I've been making for years now, only I decided to revamp it with some new flavors like buttermilk. Buttermilk gives the chicken a beautiful tang and helps to keep the chicken moist while baking.

The coating and baking technique is a proven one though, and really makes great breaded chicken. If you're not a fan of handling raw chicken,  just skip cutting the chicken breasts into "tenders" and use whole chicken breasts (cook time may need to be adjusted).  Or purchase pre-packaged chicken tenders and use those!

For a complete meal, serve Cornflake Chicken Tenders with

• Cucumber, Tomato, Basil Salad
• Buttermilk Mashed Potatoes with Cauliflower
• Hummingbird Cupcakes

Give Cornflake Chicken Tenders a try then come back and let me know what you think! I think you'll agree this family favorite recipe is worth making again and again!

Cornflake chicken tenders, Cornflake chicken

Main Course, Chicken

American

Yield: 4 servings

Author: Renee Paj

Cornflake Chicken Tenders

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Cornflake Chicken Tenders are crispy on the outside and tender on the inside. Bathed in a buttermilk-egg mixture and coated in seasoned cornflakes, they are a must make chicken recipe for your family!

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into strips about two inches wide (I got 3 strips per breast)
• 1/4 cup all purpose flour, seasoned with a pinch of salt and fresh ground black pepper
• 1 cup low fat buttermilk
• 1 large egg, beaten
• couple of dashes of hot sauce (optional)
• 2 cups cornflake crumbs
• 1/2 tsp. kosher salt
• 1/2 tsp. fresh ground black pepper
• 1 tsp. garlic powder
• 1/2 tsp. paprika (optional

Instructions

1. After slicing chicken, lay flat on cutting board and cover with a sheet of plastic wrap. Pound slightly to make the chicken have a uniform thickness throughout. ( Generally, one end of the breast is thicker than the other...you want to flatten the thick end to its even with the other end ) Season with salt and pepper.
2. Arrange three shallow bowls for the dipping stations. This is a three part process. In the first shallow bowl, put the seasoned flour. In the second shallow bowl, put the egg and buttermilk and hot sauce, if using, mix well with fork. In the third shallow bowl ( I actually like to use a pie plate for the last one), mix the cornflake crumbs with the 1/2 tsp. salt, 1/2 tsp. fresh ground black pepper, garlic powder, paprika, if using. I use my fingers to combine.
3. Preheat oven to 425 degrees F. Line a baking sheet with foil and place an oven-safe rack over the foil. Spray rack with cooking spray. With your right hand, dredge a piece of chicken in the flour and shake off excess, then dip into the egg mixture, and place into the cornflake crumbs. With your left hand, press the chicken into the cornflake crumbs and then place on prepared rack on the baking sheet. Repeat with remainder of chicken pieces.
4. Spray the chicken with cooking spray or olive oil. Bake in oven for 15 - 20 minutes, or until chicken is done. If you want it really crispy, you can turn it over once its done and bake for another couple minutes to crisp up the underside.

Nutrition Facts

Calories

542.66

Fat (grams)

8.20 g

Sat. Fat (grams)

2.54 g

Carbs (grams)

53.25 g

Fiber (grams)

2.27 g

Net carbs

50.98 g

Sugar (grams)

7.26 g

Protein (grams)

61.54 g

Sodium (milligrams)

913.49 mg

Cholesterol (grams)

193.53 mg

Nutritional Information is an estimate and provided as a courtesy.

Copyright © 2017 Renee's Kitchen Adventures

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