Cornflake Chicken Tenders
These Cornflake Chicken Tenders are so easy to make with less than 10 ingredients. I show you 3 different cooking methods: oven, air fryer, and pan-frying for a crispy outside and juicy inside every time.
Servings: 8 servings
Calories: 464kcal
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
- In a bowl, combine buttermilk, 1 teaspoon of the seasoning salt or salt and black pepper, and 1 teaspoon of the paprika.
- 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-Baked Method
- Preheat oven to 425°F. Place coated tenders on a greased wire rack set over a baking sheet. Lightly spray 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.
Video
Notes
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.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.
Nutrition
Calories: 464kcal | Carbohydrates: 83g | Protein: 27g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 1359mg | Potassium: 531mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1906IU | Vitamin C: 20mg | Calcium: 47mg | Iron: 26mg
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