Name: Cornflake Chicken Tenders Recipe
Prep time: 10 min
Cook time: 20 min
Total time: PT-491262H6M12S
Cuisine: American
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

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Introduction

Cornflake chicken tenders are a crispy, flavorful twist on a classic favorite. With a crunchy cornflake coating and tender, juicy chicken inside, they make a perfect meal or snack for any occasion. Whether baked, fried, or air-fried, these tenders are sure to please the whole family.

The image shows a white plate with a serving of four crispy golden-brown breaded chicken tenders on the left side, their crunchy texture visible. On the right side of the plate, there are roasted small potatoes with a light brown, slightly shiny skin, showing some roasted char marks. Above the potatoes, there are orange carrot sticks and green beans, both roasted and slightly browned, adding a mix of vibrant colors. The plate is set on a white marbled surface, giving a clean, fresh look to the scene. photo taken with an iphone --ar 4:5 --v 7

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 the seasoning salt or salt and black pepper, and 1 teaspoon of the paprika.
Step 2: Add the chicken tenders, cover, and refrigerate for 30 minutes up to 8 hours to marinate and tenderize.
Step 3: In a large zip-top bag or bowl, mix together the crushed cornflakes, flour, garlic powder, onion powder, and the remaining paprika and seasoning salt or salt and black pepper.
Step 4: Remove the chicken from the buttermilk, allowing excess to drip off. Press or shake the chicken firmly into the cornflake mixture so the coating adheres well.
Step 5 (Oven-Baked Method): Preheat the oven to 425°F. Place the coated tenders on a greased wire rack set over a baking sheet. Lightly spray the tenders with oil.
Step 6: Bake for 18–22 minutes until the chicken is golden and cooked through, reaching an internal temperature of 165°F.
Step 7 (Pan-Fried Method): Heat ½ inch of oil in a skillet over medium-high heat to 350°F. Fry the tenders in batches for 2–4 minutes per side until golden brown. Drain on paper towels.
Step 8 (Air Fryer Method): Cook at 400°F for 10–12 minutes, flipping halfway through and lightly spraying the tenders with oil for extra crispness.

Tips & Variations

For extra flavor, add a pinch of cayenne pepper or smoked paprika to the cornflake coating.
Use seasoned cornflakes or substitute with crushed crackers or panko breadcrumbs for a different texture.
Marinate the chicken overnight to maximize tenderness and flavor.
If baking, placing the tenders on a wire rack helps keep the coating crispy by allowing air circulation.

Storage

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 375°F oven for 10 minutes or until heated through, which helps maintain their crispiness better than the microwave.

How to Serve

The image shows a close-up of a woman's hand holding a crispy golden-brown fried chicken tender with a crunchy texture, sprinkled with black sesame seeds on top. Behind the tender, there is a white plate filled with more golden chicken tenders stacked in one layer. To the left on the plate, green asparagus spears add a bright green color. There is a square white dipping bowl filled with a reddish-brown sauce next to the chicken tenders. The background surface is a white marbled texture with a hint of a colorful striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk can be used, but adding a tablespoon of lemon juice or vinegar to it and letting it sit for 5 minutes will help mimic the tang and tenderizing effect of buttermilk.

Are cornflake chicken tenders gluten-free?

Traditional recipes use all-purpose flour and some cornflake brands may contain gluten. To make this recipe gluten-free, use gluten-free flour and ensure the cornflakes are certified gluten-free.