Cornflake Chicken
These easy Cornflake Chicken Tenders are juicy on the inside and crunchy on the outside! Crushed cereal and parmesan make the perfectly crispy coating on kid-friendly chicken tenderloins.
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).
- 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.
Notes
To cook the chicken tenders in the air fryer, preheat to 400 degrees. Cook for about 8-10 minutes or until cooked through and breading is crispy.
Nutrition
Serving: 2chicken strips or about 1/4 poundCalories: 173kcalCarbohydrates: 19.2gProtein: 10.2gFat: 7gCholesterol: 54.4mgSodium: 290.5mgFiber: 2.1gSugar: 1.1g
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