Baked Cornflake Chicken Tenders

Chicken tenders are coated in a seasoned cornflake crust and cooked until golden brown. Super crispy chicken with no frying involved!

Prep Time15

Cook Time25

Course: Chicken Entree

Cuisine: American

Servings:

Calories: 288kcal

Ingredients

1 lb chicken breast cutlets cut into strips
⅔ teaspoon salt
½ teaspoon paprika
½ teaspoon black pepper
4 tablespoons flour
1 large egg beaten
2 cups cornflakes crushed
2 tablespoons olive oil

Instructions

Preheat your oven to 375 F. Cut the chicken breasts into even size strips or pieces. Place the chicken on a plate and season them evenly with salt, paprika and black pepper. Make sure all sides are well coated with the spices.
Pour the flour into a shallow bowl. Take each seasoned chicken strip and roll it in the flour until it is fully covered. Shake off any excess flour.
In another shallow bowl, beat the egg well. Dip each floured chicken strip into the beaten egg, ensuring it is completely coated on all sides.
Put the cornflakes into a ziplock bag and crush them using a rolling pin until they are in small crumbs. Transfer the crushed flakes into a shallow bowl. Roll each piece of egg-coated chicken in the cornflakes, pressing gently so the crumbs stick well.
Line a baking pan with parchment paper and arrange the coated chicken strips on the tray in a single layer, leaving some space between them. Lightly drizzle or brush each piece with olive oil to help them crisp up while baking. Place the pan in the oven and bake for 15 minutes. After that, carefully flip the chicken to the other side and return them to the oven. Bake for an additional 7 minutes, or until the chicken is cooked through, any juices run clear and the coating is golden and crunchy. The internal temperature of the chicken should be at 165F or above when checking with a meat thermometer.
Remove the pan from the oven and let the chicken cool slightly. Serve the chicken with your favorite dipping sauces or side dishes.

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