Imagine biting into perfectly golden, crunchy chicken tenders with a unique sweet and savory twist from the cornflake coating. This dish brings childhood nostalgia together with an adult-friendly flavor profile, making it a true crowd-pleaser for family dinners or casual get-togethers.
These Cornflake Chicken Tenders offer a delightful crisp exterior paired with tender, juicy chicken inside. With minimal prep and simple ingredients, they are easy to make and fun to eat. Whether paired with your favorite dipping sauces or tossed into a fresh salad, these tenders satisfy every craving.
- The cornflake crust creates an irresistible crunch that holds up even after frying.
- Quick prep and cook time make it ideal for busy weeknights or last-minute gatherings.
- Versatile for serving as a main dish, snack, or protein addition to salads and wraps.
Ingredients
- Chicken Tenders: 1 pound of tender, boneless chicken strips, perfect for quick and even cooking.
- Corn Flakes: 1 ½ cups crushed finely to create a crispy, textured coating that fries up golden brown.
- Corn Starch: 3 tablespoons added to the coating mixture to improve crispiness and create a light crust.
- Egg: 1 teaspoon whisked with milk to create a binding liquid that helps the coating stick firmly.
- Milk: ½ cup mixed with egg, providing moisture and aiding the coating adherence.
- Vegetable Oil: ½ cup used for frying to achieve that perfect golden crust and even cooking.
Instructions
- Preheat Oven and Prepare Baking Sheet
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper to keep tenders warm and crisp after frying. This step also helps with easy cleanup.
- Crush Corn Flakes
Place corn flakes in a sealed zip-top bag and crush finely with a rolling pin or heavy pan. Crushing them ensures an even coating that crisps beautifully during frying.
- Mix Dry Coating Ingredients
In a mixing bowl, combine the finely crushed corn flakes with corn starch. This mixture adds extra crunch and helps create an appealing texture on the chicken.
- Prepare Wet Coating Mixture
Whisk together the egg and milk until smooth and well combined. This mixture acts as the adhesive for the cornflake coating to stick firmly to the chicken.
- Coat Chicken Tenders
Dip each chicken tender first into the egg and milk mixture, ensuring it is fully moistened, then thoroughly coat it in the cornflake and corn starch blend. This double step guarantees a crisp and even crust on every bite.
- Fry Chicken Tenders
Heat the vegetable oil in a skillet over medium heat until shimmering but not smoking. Fry the tenders for 4 to 5 minutes on each side, turning carefully to achieve an even golden brown color and crispy exterior while cooking the chicken through.
- Drain and Serve
Remove the tenders from the skillet and place them on paper towels to drain excess oil. Serve warm with your favorite dipping sauces to complement the crunchy texture and juicy interior.
- To ensure the best crunch, avoid overcrowding the pan while frying; cook in batches if necessary.
- Use room temperature chicken tenders for even cooking and better coating adherence.
Storage Tips
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes to restore crispiness without drying out the chicken.
Serving Suggestions
Serve Cornflake Chicken Tenders alongside crisp salads, roasted vegetables, or your favorite dipping sauces like honey mustard, ranch, or barbecue sauce. They also taste great chopped into grain bowls or wraps for added protein.
- For extra flavor, sprinkle the cornflake mixture with smoked paprika, garlic powder, or onion powder before coating.
- If frying isn’t preferred, bake tenders in the preheated oven for 15-20 minutes, flipping halfway, for a healthier alternative.
- Use gluten-free corn flakes and cornstarch if you need this recipe to be gluten-free without sacrificing texture.
FAQs
- Can I bake these chicken tenders instead of frying?
Yes, baking at 400°F (200°C) for 15-20 minutes, flipping halfway, yields a crispy and healthier version with less oil.
- What dipping sauces pair well with Cornflake Chicken Tenders?
Classic choices include honey mustard, ranch, barbecue sauce, buffalo sauce, or even a creamy garlic aioli for extra indulgence.
- Can I prepare these tenders in advance?
Yes, coat the chicken tenders but hold off frying. Store the coated tenders in the fridge for up to 24 hours to preserve freshness before cooking.
- What’s the best way to get the cornflake coating to stick?
Dipping the chicken first in the egg and milk wash ensures the crushed cornflakes adhere well for an even crust.
- Can I use chicken breasts instead of tenders?
Yes, slice chicken breasts into strips of similar size for even cooking, but tenders are naturally quicker and more tender.
Cornflake Chicken Tenders
Equipment
- 1 oven preheated to 400°F (200°C)
- 1 baking sheet lined with parchment paper
- 1 skillet for frying
- 1 mixing bowls
- 1 zip-top bag for crushing corn flakes
Ingredients
- 1 lb chicken tenders
- 1 ½ cups corn flakes finely crushed
- 3 tbsp corn starch
- 1 tsp egg plus ½ cup milk
- ½ cup vegetable oil
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place corn flakes in a zip-top bag and crush until finely ground.
- In a bowl, mix crushed corn flakes and corn starch together.
- Whisk egg and milk in a separate bowl until combined.
- Dip each chicken tender into the egg mixture, then coat completely with the cornflake mixture.
- Heat vegetable oil in a skillet over medium heat.
- Cook chicken tenders for 4 to 5 minutes on each side until golden brown.
- Drain cooked tenders on paper towels and serve warm with preferred dipping sauces.
Notes
- Use gluten-free corn flakes for a gluten-free option.
- Store leftovers in an airtight container and reheat in the oven for best texture.
- Excellent paired with honey mustard or barbecue sauce.
