Cornflake Chicken Tenders Recipe
Introduction
Cornflake Chicken Tenders offer a crispy, flavorful twist on a classic favorite. With a crunchy cornflake coating and juicy interior, they’re perfect for a family dinner or game day snack. You can bake, fry, or air fry these tenders for a versatile cooking experience.
Ingredients
- 1 1/2-2 pounds chicken tenders
- 1 cup buttermilk
- 2 teaspoons seasoning salt or salt and black pepper (divided)
- 2 teaspoons paprika (divided)
- 3 cups crushed cornflakes
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Oil for frying or cooking spray for baking
Instructions
- Step 1: In a bowl, combine the buttermilk, 1 teaspoon of seasoning salt or salt and black pepper, and 1 teaspoon of paprika.
- Step 2: Add the chicken tenders to the buttermilk mixture, cover, and refrigerate for 30 minutes up to 8 hours.
- Step 3: In a large zip-top bag or bowl, mix the crushed cornflakes, flour, garlic powder, onion powder, and the remaining paprika and seasoning salt or salt and black pepper.
- Step 4: Remove chicken from the buttermilk, letting excess drip off. Press or shake each piece firmly into the cornflake mixture to coat well.
- Step 5: Choose your cooking method:
- Oven-Baked: Preheat oven to 425°F. Place coated tenders on a greased wire rack over a baking sheet. Lightly spray with oil and bake for 18–22 minutes until golden and cooked through (internal temperature 165°F).
- Pan-Fried: Heat ½ inch of oil in a skillet to 350°F. Fry tenders in batches for 2–4 minutes per side until golden. Drain on paper towels before serving.
- Air Fryer: Cook at 400°F for 10–12 minutes, flipping halfway through and lightly spraying with oil.
Tips & Variations
- For extra flavor, add 1/2 teaspoon cayenne pepper to the cornflake mixture for a spicy kick.
- Use panko breadcrumbs instead of cornflakes for a lighter, crispier texture.
- Marinate the chicken longer up to 8 hours for more tender, flavorful tenders.
- Serve with your favorite dipping sauces like honey mustard or ranch for added taste.
Storage
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F until warm and crispy. Avoid microwaving to keep the coating crunchy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk can be used, buttermilk tenderizes the chicken better and adds a slight tangy flavor that enhances the coating’s crispiness.
Is it necessary to marinate the chicken?
Marinating helps tenderize the chicken and infuses flavor, but if you’re short on time, even 30 minutes will make a difference compared to skipping this step.
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Cornflake Chicken Tenders Recipe
- Total Time: 30 minutes to 8 hours 30 minutes (including marinating time, based on minimum marination)
- Yield: Serves 4-6 1x
Description
Crispy and flavorful Cornflake Chicken Tenders coated in a crunchy cornflake crust with a hint of paprika and seasoning salt. These tender chicken strips can be baked, pan-fried, or air fried to a perfect golden crisp, making a versatile and family-friendly meal or snack option.
Ingredients
Chicken and Marinade
- 1 1/2–2 pounds chicken tenders
- 1 cup buttermilk
- 2 teaspoons seasoning salt or salt and black pepper (divided)
- 2 teaspoons paprika (divided)
Coating
- 3 cups crushed cornflakes
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Others
- Oil for frying or cooking spray for baking
Instructions
- Prepare the marinade: In a bowl, mix the buttermilk with 1 teaspoon of seasoning salt (or salt and black pepper) and 1 teaspoon of paprika. This will be the flavorful base for soaking the chicken tenders.
- Marinate the chicken: Add the chicken tenders to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes and up to 8 hours to tenderize and infuse flavor.
- Mix the coating: In a large zip-top bag or bowl, combine the crushed cornflakes, flour, garlic powder, onion powder, the remaining 1 teaspoon paprika, and remaining seasoning salt or salt and black pepper. This crispy coating will give the chicken a crunchy texture.
- Coat the chicken: Remove chicken tenders from the buttermilk, allowing excess liquid to drip off. Press or shake the tenders firmly into the cornflake mixture so the crumbs stick thoroughly, creating an even coating.
- Choose your cooking method:
- Oven-Baked Method: Preheat your oven to 425°F (220°C). Place the coated chicken tenders on a greased wire rack set over a baking sheet to allow air circulation. Lightly spray the tenders with cooking spray or oil. Bake for 18–22 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- Pan-Fried Method: Heat 1/2 inch of oil in a skillet over medium-high heat to 350°F (175°C). Fry chicken tenders in batches for 2–4 minutes per side until they are golden and cooked through. Drain on paper towels to remove excess oil.
- Air Fryer Method: Preheat your air fryer to 400°F (200°C). Place the coated chicken tenders in the basket in a single layer. Cook for 10–12 minutes, flipping halfway through cooking and spraying lightly with oil to ensure crispiness.
Notes
- Marinating time can be adjusted based on schedule, but longer marinating tenderizes the chicken more and enhances flavor.
- Using a wire rack when baking allows hot air to circulate around the chicken for even crispiness.
- Adjust seasoning in the coating mix to your preference, adding cayenne or chili powder for a spicy kick.
- For a gluten-free option, substitute all-purpose flour with gluten-free flour and ensure cornflakes are gluten-free.
- Ensure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (baking) / 8 minutes (pan-frying) / 12 minutes (air frying)
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Cornflake Chicken Tenders, crispy chicken, baked chicken tenders, pan-fried chicken, air fryer chicken, chicken recipe, easy chicken tenders
