What’s in crispy baked chicken tenders?
This kid friendly recipe is made with ingredients that you probably already have on hand. Let’s take a quick look at a few things you’ll need:
Cornflakes: The secret to the crispiest baked chicken? Cornflakes! These tenders are coated in seasoned crushed cornflakes, forget breadcrumbs, these flakes provide the perfect crunchy coating. Chicken Tenders: You can always just slice up some chicken breasts yourself to create tenders. Milk: It can really be any kind of milk that you already have on hand.
Can I make them spicy?
Yes you definitely can! Sprinkle in some cayenne powder to the cornflake mixture for a little spice. You can also mix some hot sauce into the dipping sauce.
How to Store and Reheat
Store leftover cornflake chicken tenders in an airtight container in the fridge for 2-3 days. To keep that coating nice and crispy, we recommend reheating in the air fryer or oven.
How to Freeze
Wait for the cooked chicken tenders to totally cool to room temperature prior to freezing in an airtight container. Label, date, and freeze for up to 3 months.
Notes from the Test Kitchen
Ensure your chicken is patted dry before dredging. This will help the mixture to properly stick. For less mess, use tongs to transfer the batter slathered chicken into the breadcrumbs.
More Chicken Tender Recipes We Love
Buffalo Chicken Tenders Honey BBQ Chicken Tenders Crispy Fried Chicken Tenders Air Fryer Chicken Tenders Instant Pot Chicken Tenders Air Fryer Flamin’ Hot Chicken Tenders
How to Make Baked Chicken Tenders Step by Step
Make the breading mixture: Add 4 cups cornflakes, 1 tbsp chopped parsley, 1 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp pepper to a food processor. Blend until the cornflakes are the texture of breadcrumbs and transfer to a shallow bowl. Whisk the wet ingredients: Whisk together 1/2 cup milk and 2 eggs. Coat the chicken in the egg mixture: Place the chicken tenders (1 1/2 lbs total) in the wet batter. Flip around until well coated. Coat in breading: Place the wet chicken in the cornflake mixture and coat on all sides. Bake the chicken: Place the chicken on a baking sheet lined with parchment paper and a wire cooling rack (this will help them all cook evenly). Spray the tops of the chicken with cooking spray. Bake at 350°F for 15 minutes or until golden. Make the dipping sauce: Stir together 1/2 cup mayo, 2 tbsp ketchup, 1 tbsp minced onion, 1 tbsp sweet relish and a pinch of salt to make the best dipping sauce.
