Cornflake Chicken Tenders

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These Cornflake Chicken Tenders are so easy to make with less than 10 ingredients. I show you 3 different foolproof cooking methods: oven, air fryer, and pan-frying for a crispy outside and juicy inside every time.

A plate of cornflake chicken tenders, carrots and asparagus.

Being from the South, I know how to make fried chicken and chicken tenders pretty well. In fact, I’m famous for them, they were one of the most popular items on our restaurant menu several years ago! These Cornflake Chicken Tenders are a twist on the recipe and so simple to make.

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My family loves when I meal prep a big batch of these to eat throughout the week. They love to dip them in a ketchup or chop them up and put on top of a simple salad. I’m giving you 3 ways to cook them depending on how much time you have! They’re truly a dinner that’s sure to be a winner every time.

Why you’ll love this recipe

Less than 10 ingredients. Most of the ingredients are probably already in your kitchen at home!
Perfect for meal prep. I love to make a big batch at the beginning of the week to eat for lunch or dinner all different ways.
Easy to add to so many meals. Use them on pasta or salads, in sandwiches, or just enjoy on their own. These cornflake chicken tenders and truly so versatile.
Three ways to cook them. I give you all of the instructions to cook these however you please.

Laura Ashley’s Tip: You can substitute the cornflakes for panko breadcrumbs if you prefer or already have them on hand. I can’t promise they’ll be as crispy though!

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

Chicken tenders: You an easily find these in the meat section of the grocery store. It’s also easy to cut boneless, skinless chicken breasts into strips as well.
Buttermilk: Tenderizes the chicken and adds nice flavor. If you don’t have it at home, add 1 tablespoon of lemon juice to 1 cup of milk.
Seasoning salt: Adds a nice mixture of salt, pepper, and garlic powder.
Paprika: Adds earthly flavor with a hint of fruitiness.
Crushed cornflakes: The key to a crunchy exterior.
All-purpose flour: Helps the coating bind to the chicken tenders.
Garlic powder: Infuses every bite with sweet garlic flavor.
Onion powder: Adds a hint of onion that we all love.
Oil for frying or cooking spray for baking: Depending on your cooking method, you’ll need some sort of oil. If you are pan frying, canola or avocado oil are both great.

The ingredients to make cornflake chicken tenders.

Tools You’ll Need

Shallow Dishes or Zip Top Bag
Liquid Measuring Cup
Measuring Cups
Cooling Racks
Half Size or 12″x 17″ Sheet Pan or Large Skillet

How to make cornflake chicken tenders

In a bowl, combine buttermilk, 1 teaspoon of the seasoning salt or salt and black pepper, and 1 teaspoon of the paprika.

The batter in a bowl for cornflake chicken tenders.

Add chicken, cover, and refrigerate for 30 minutes to 8 hours.

Using a large zip top bag or large bowl, combine crushed cornflakes, flour, garlic powder, onion powder, and the remaining paprika, and seasoning salt or salt and black pepper.

Remove the chicken from buttermilk, letting excess drip off. Shake or press firmly into the cornflake mixture so the coating sticks well.

Oven-Bake Method:

Preheat oven to 425°F. Place coated tenders on a greased wire rack set over a baking sheet. Lightly spray the top of the breaded chicken tenders with oil.
Bake18–22 minutes until golden and cooked through (165°F internal temp).

Pan-Fried Method:

Heat ½ inch oil in a skillet to 350°F. Fry tenders in batches 2–4 minutes per side until golden. Drain on paper towels.

Air Fryer Method:

Cook at 400°F for 10–12 minutes, flipping halfway and spraying lightly with oil.

What to serve with cornflake chicken tenders

There are so many options! You can add them to sandwiches, on top of salads, or even in pasta. We also have some great dipping sauces too. Here are some of our favorite pairings:

expert tips

Make a big batch to freeze later. I like to make a double or triple batch, let them cool and freeze to easily reheat for lunches and dinners.
Add you favorite spices. You can have fun here! I like to also add chili powder, a little cayenne, even mustard powder.
Make them into chicken nuggets. You can cut them into 2 to 3-inch pieces to make nuggets instead.
Check the chicken as it cooks. Be sure to check the internal temperature and exterior of the tenders throughout the cooking process. This is key to having a crunchy exterior and juicy interior.
Swap the cornflakes for panko breadcrumbs. This is an easy ingredient swap if you prefer breadcrumbs or already have them at home.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven, microwave or air fryer for a couple minutes until warmed through and crispy on the outside.

Freeze the tenders in an airtight container or bag for up to 2 months. You can reheat from frozen, just be sure to warm them long enough so they aren’t cold in the center.

Frequently Asked Questions

What is the secret to flavorful cornflake chicken?

You want to make sure you use a lot of spices and seasonings on the chicken before dredging. I like to use seasoning salt or salt, pepper and garlic powder, paprika, and onion powder.

What is the secret to juicy chicken tenders?

You want to bake or fry them at a high temperature so they crisp on the outside while cooking perfect on the inside. You don’t want to overcook them either or the outside will burn and the meat will be tough.

What’s the best thing to marinate chicken tenders in?

Buttermilk is our preference. It helps to tenderize the meat and also adds nice flavor to every bite.

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