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–+ servings
chicken tenders dipped in sauce
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4.50 from 51 votes

Baked Cornflake Chicken Tenders Recipe

Kids go crazy for these cornflake crusted chicken tenders! Made in 30 minutes with a few ingredients, these baked tenders are easy and tasty.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 10 strips
Calories: 222kcal
Author: Becky Hardin

Equipment

  • Baking Sheet
  • Food Processor

Ingredients

For the Chicken Tenders:

  • 1½ pounds chicken tenders
  • ½ cup milk
  • 2 large eggs
  • 4 cups Corn Flakes cereal
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • cooking spray

For the Special Sauce:

  • ½ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon minced onion
  • 1 tablespoon sweet relish
  • 1 pinch kosher salt

Instructions

  • Preheat the oven to 350℉.
    raw chicken tenders on a white plate.
  • Add milk and eggs to a shallow dish, whisk to combine.
    ½ cup milk, 2 large eggs
    pouring milk over 2 eggs in a shallow baking dish.
  • Add cornflakes, parsley, paprika, salt and pepper to a food processor, process until the cornflakes are the texture of breadcrumbs. Add to a second shallow dish.
    4 cups Corn Flakes cereal, 1 tablespoon chopped fresh parsley, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
    seasoned cornflakes pulsed in a food processor.
  • Working with one chicken tender at a time, place a chicken tender in the wet batter, flipping from side to side to coat. Then place it into the cornflake mixture, coating both sides. Place on a baking tray, lined with parchment paper.
    1½ pounds chicken tenders
    dredging a chicken tender in milky eggs.
  • Repeat with the remaining chicken tenders.
    dredging a chicken tender in seasoned cornflakes.
  • Spray the tops of the chicken with cooking spray to encourage a golden-brown crust. Bake for 15 minutes or until golden.
    cooking spray
    cornflake crusted raw chicken tenders on a baking sheet.
  • While the chicken is baking, stir together the special sauce ingredients.
    ½ cup mayonnaise, 2 tablespoons ketchup, 1 tablespoon minced onion, 1 tablespoon sweet relish, 1 pinch kosher salt
    stirring pink sauce in a white bowl.
  • Serve baked chicken tenders with special sauce and an extra garnish of parsley.
    baked cornflake crusted chicken tenders on a white plate with pink dipping sauce.

Video

Notes

  • Make this cornflake chicken a little spicier by mixing some cayenne pepper into the cereal mixture. Or add ranch seasoning--my kids really love when I do that!
  • I placed my chicken tenders on a wire rack set in the lined baking sheet to encourage crisping on all sides. This is optional, but I recommend it if you have a wire rack.
  • Flip the chicken tenders halfway through the baking time to make sure both sides get crispy.
  • Nutritional information is for one chicken strip, plus 1/10 of the sauce mixture.
Storage: Store cornflake chicken tenders in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition

Serving: 1strip | Calories: 222kcal | Carbohydrates: 12g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 87mg | Sodium: 410mg | Potassium: 323mg | Fiber: 1g | Sugar: 3g | Vitamin A: 468IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 4mg