These Crunchy Cornflake Chicken Tenders are juicy on the inside and amazing with your favorite dipping sauce! Crushed cereal and parmesan make the perfectly crispy coating on these kid-friendly chicken tenderloins.
Crunchy Chicken Tenderloins
These Cornflake Chicken Tenders are perfectly crispy for that satisfying bite, especially when dipped in a little mustard or Jalapeno Ranch! Kids and adults alike will love this easy-to-eat chicken. Crushed cornflakes and parmesan give this chicken a crunch that flour can only dream of! Skip the fried chicken and baked, juicy chicken and its crispy perfection a try.
Why you’ll love this cornflake chicken recipe
- VERSATILE – This recipe can be baked or air fried, so you can choose the method that works best for you. You can also switch up the seasonings for spicy, ranch flavored, or taco seasoned chicken strips. Chicken breasts or tenderloins can be used.
- KID FRIENDLY – These chicken tenders will come with no complaints from children or picky eaters! The seasoning is mild, and the cereal breading is a fun change. Chicken tenderloins are small and work great for a handheld meal!
- EASY TO MEAL PREP – You can make these chicken tenders ahead of time for a quick lunch or dinner! They are easily freezable either before or after cooking, so you can work this recipe into your schedule when convenient for you.
Ingredients
Here is a quick overview of what you will need. For exact measurements, keep scrolling down to the printable recipe card below!
- Chicken tenderloins – Boneless, skinless. You could use chicken breasts or chicken thighs instead – Simply cut them into strips about 1.5-2 inches wide.
- Cornflakes, Grated parmesan cheese, Garlic powder, Onion powder, Italian seasoning, Paprika, Salt, and Pepper – These are processed together to form a crumbly seasoned coating for the chicken. The cheap, canned pre-grated cheese crisps up well. The seasonings can easily be adjusted for your tastes.
- Eggs and Milk – These two are mixed together to act as the “glue” holding the breading to the chicken. You could replace the milk with buttermilk if you prefer a tangy flavor, or you could leave out the milk altogether.
- Cooking spray – While this isn’t necessary, it helps the corn flake breading become a beautiful golden brown color with a crunchy bite you will love!
How to Make Cornflake Chicken
This is a simple recipe that can be easily doubled or tripled to feed a crowd or prep future meals. Here is a step-by-step guide for making this kid-friendly chicken recipe.
Prepare ingredients
Preheat the oven to 400 degrees F. Line a pan with foil or parchment paper (simply for easy clean up–Feel free to skip that if you do not mind the mess), then top with a wire rack and set aside. In a bowl or pie dish, beat eggs and milk together.
Place cornflakes, parmesan, and seasonings into a food processor and grind until a course, crumbly texture is formed (I pulsed about 25 times). If you prefer a finer texture than is pictured, you can process yours longer. If you don’t have a food processor, place it all in a plastic bag and crush with a rolling pin. Pour crumbs into a pie plate or shallow bowl.
Bread chicken
Dip chicken pieces into the egg mixture, then allow the excess to drip off. Place in cornflake crumb dish and turn to coat, pressing gently to ensure the breading will stick. Once covered in crumbs, place on prepared baking rack over a baking pan, making sure tenders are not touching one another.
Bake
Once all chicken tenders have been breaded, place the baking sheet into the preheated oven and cook for 15-17 minutes or until the thickest tenderloin has reached 165 degrees F in the center. Serve immediately.
How to Make Air Fryer Cornflake Chicken
These can be made even quicker (and crispier) in the air fryer! Simply place tenders into a preheated air fryer basket on 400 degrees F, making sure to give each one a little room for even cooking. Air fry for 8-10 minutes or until breading is crispy and the center of the thickest tenderloin reaches an internal temperature of 165 degrees F.
You may have to work in batches because you cannot crowd the air fryer, but you could keep the cooked tenderloins warm in the oven on 200 degrees F while the rest cook.
What to serve with chicken strips
You can sprinkle some fresh herbs, green onions, and parmesan on the chicken tenders for garnish and serve immediately with a good dipping sauce like ranch dressing, Smoked Queso, or honey mustard. Tasty sides like Baked Onion Rings or Cauliflower Tots are the perfect dippable additions to make this a full meal. Fries made from green beans are a great alternative, too!
More good side dishes for chicken tenders
- Ranch Zucchini Chips
- Air Fryer Carrot Fries
- Easy Burrata Salad
- Smashed Brussels Sprouts
- Roasted Garlic Mashed Potatoes
Storage and Reheating Tips
- FRIDGE – These can last 3-4 days in the refrigerator if in an airtight container. Make sure chicken has completely cooled before transferring to a container. Any residual heat turns into condensation and moisture which can lead to soggy breading. Storing with a couple paper towels is not a bad idea.
- FREEZER – Freeze cooled chicken on a baking sheet in an even layer (not touching) for 2-3 hours, then transfer to a freezer bag. For the best flavor and texture, eat within 3-6 months. Allow chicken to thaw overnight in the fridge before reheating (if you place paper towels inside the freezer bag during the defrost, it will soak up some of the moisture and help make a crispier crust).
- REHEATING – For the crunchiest cornflake crust, reheat in the air fryer (375 for 3-4 minutes). For large batches, the oven might be best; just reheat on a baking rack over a baking sheet at 350 degrees F for about 10 minutes or until warmed throughout. You can also microwave the chicken, but you will lose the crispiness on the outside.
Tips for the crunchiest chicken tenders
- Pat chicken dry first. Before you place the tenderloins in the egg wash, make sure to pat away as much moisture as possible to help the cornflake mixture adhere to the chicken.
- Chill breaded chicken. After breading the chicken and arranging it on the rack, place it in the fridge for 30 minutes or longer to help the breading stick well.
- Spray with oil. Just before cooking, give the chicken tenders a tough of oil spray to help the cornflake parmesan coating develop a beautiful crunch and golden brown color.
- Use the air fryer. The increased air flow in the air fryer helps every little piece crisp up for the ultimate crunchy bite.
- Make it spicy. If you love a kick, add extra spices to make it spicy! Swap the paprika for cayenne pepper and add hot sauce to your egg mixture so each piece of chicken gets a nice, flavorful bite.
More great chicken recipes:
- Baked Lemon Pepper Wings
- Grilled Blackened Chicken
- Keto BBQ Chicken Taquitos
- Chicken and Bok Choy Stir Fry
- Crunchy Pecan Chicken with Kale Salad
Crunchy Cornflake Chicken Tenders
Ingredients
- 2.5 pounds chicken tenderloins
- 4 cups plain cornflake cereal
- 1/4 cup grated parmesan cheese
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1.5 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2-3 eggs
- 1/2 cup milk
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper, then top with a baking rack. Spray with oil and set aside.
- In a shallow bowl or pie plate, beat together eggs and milk, then set aside. In a food processor, combine cornflakes, parmesan, and seasonings, then pulse until a coarse crumbly mixture has formed (I pulsed about 25 times). Pour this mixture into another shallow bowl.
- Dip the chicken tenders in the egg and milk mixture, then allow the excess to drip away. Press gently into the cornflake crumbs, covering both sides. Move to the prepared baking rack, then continue breading the remaining tenders.
- Bake the chicken tenders for 15-17 minutes or until they reach 165 degrees F in the center. Serve immediately.
Air Fryer Instructions:
- Preheat air fryer to 400 degrees F for 3 minutes. Spray basket with oil, then place the chicken tenders into the basket in a single layer. Leave space between the strips for a crispy texture and even cook – This may mean you need to work in batches. Cook 8-10 minutes or until breading is crispy and meat registers 165 degrees F.
Notes
- Before you place the tenderloins in the egg wash, pat chicken strips dry.
- After breading the chicken and arranging it on the rack, allow it to chill in the fridge 30 minutes or longer.
- Just before cooking, give the chicken tenders a quick spray with oil.
- Choose the air fryer as the fast air circulation helps crisp up the breading.
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