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Cornflake Chicken Tenders Recipe

★★★★★

4.7 from 109 reviews
  • Author: Simon
  • Total Time: 30 minutes to 8 hours 30 minutes (including marinating time)
  • Yield: 4 servings 1x

Description

Delicious and crispy Cornflake Chicken Tenders coated in a flavorful cornflake crust, perfectly cooked using your choice of oven baking, pan frying, or air frying. These chicken tenders are marinated in buttermilk with spices, ensuring tender, juicy bites with a satisfying crunch every time.

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

Cooking

  • Oil for frying or cooking spray for baking

Instructions

  1. Prepare marinade: In a bowl, combine the buttermilk with 1 teaspoon of seasoning salt (or salt and black pepper) and 1 teaspoon of paprika. Stir well to blend the flavors.
  2. Marinate chicken: Add chicken tenders to the marinade, making sure they are fully submerged. Cover and refrigerate for at least 30 minutes, up to 8 hours to tenderize and flavor the chicken.
  3. Prepare coating mixture: In a large zip-top bag or mixing bowl, combine crushed cornflakes, all-purpose flour, garlic powder, onion powder, the remaining 1 teaspoon of paprika, and the remaining seasoning salt or salt and black pepper. Mix thoroughly to ensure even seasoning.
  4. Coat chicken: Remove chicken tenders from the marinade, allowing excess buttermilk to drip off. Firmly press each piece into the cornflake mixture so the coating adheres well and forms an even crust.
  5. Choose cooking method: Select your preferred cooking method – oven-baked, pan-fried, or air fryer, and follow the corresponding instructions below.
  6. Oven-Baked: Preheat oven to 425°F (220°C). Arrange coated tenders on a greased wire rack set over a baking sheet. Lightly spray the tenders with cooking spray or oil. Bake for 18 to 22 minutes until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
  7. Pan-Fried: Heat ½ inch of oil in a skillet over medium-high heat until it reaches 350°F (175°C). Fry the tenders in batches, cooking each side for 2 to 4 minutes, until golden and cooked through. Drain on paper towels to remove excess oil.
  8. Air Fryer: Preheat the air fryer to 400°F (200°C). Place the coated tenders in the air fryer basket in a single layer. Lightly spray the tenders with oil. Cook for 10 to 12 minutes, flipping halfway through the cooking time, until golden and crispy.

Notes

  • Marinating the chicken for longer (up to 8 hours) improves tenderness and flavor.
  • For extra crunch, press the coating firmly onto the chicken.
  • Use a wire rack for baking to allow air circulation which helps keep the tenders crispy.
  • If using pan-frying, be careful not to overcrowd the skillet to maintain oil temperature.
  • Cooking times may vary slightly depending on tender size and equipment.
  • Internal temperature of 165°F is essential for safe poultry consumption.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Keywords: cornflake chicken tenders, crispy chicken tenders, baked chicken tenders, air fryer chicken, fried chicken tenders, easy chicken recipe

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