Side Pannel
Cornflake Chicken Tenders Recipe
Cornflake Chicken Tenders Recipe
- Recipe Submitted by maryjosh on 07/19/2018
Ingredients List
- 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)
Directions
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.
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.
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 baking sheet. Repeat with remainder of chicken pieces.
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.
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.
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 baking sheet. Repeat with remainder of chicken pieces.
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.
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