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Cornflake Chicken Tenders Recipe

★★★★★

4.6 from 110 reviews
  • Author: Hugo
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Choose your cooking method:
  6. 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).
  7. 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.
  8. 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

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Find it online: https://flavorsbyhugo.com/cornflake-chicken-tenders-recipe/