Best Cornflake Crusted Chicken Tenders Recipes
AIR FRYER CORNFLAKE-CRUSTED CHICKEN TENDERS
This crusting takes chicken from drab to fab! With less than 8 ingredients it's also fast to prepare! I use seasonings from the Savory Spice Shop®, however you can use Italian seasoning in place of the cantanzaro herbs.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the air fryer to 400 degrees F (200 degrees C).
- Mix together egg, pesto, and salt in a shallow dish. In a separate dish mix together cornflake crumbs, Parmesan cheese, cantanzaro herbs, garlic, and salt.
- Dip each piece of chicken piece first in egg wash, then dredge through the cornflake mixture, shaking off excess breading. Place chicken pieces in the air fryer basket.
- Air fry for 5 minutes, rearrange chicken pieces, and fry until no longer pink in the center and the juices run clear, about 5 minutes more.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 7.1 g, Cholesterol 118.6 mg, Fat 7.8 g, Fiber 0.4 g, Protein 29.1 g, SaturatedFat 2.9 g, Sodium 340.1 mg, Sugar 0.9 g
CORNFLAKE-CRUSTED CHICKEN TENDERS
Provided by Lindsay Landis
Categories Chicken Bake Kid-Friendly Back to School Dinner Lunch Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 400°F. Cover a baking sheet with aluminum foil and set a heatproof wire baking rack on top; spray rack lightly with cooking spray.
- 2. In a small bowl or shallow dish, season flour with 1/4 teaspoon each salt and pepper; whisk eggs in another shallow dish. In a third shallow dish, mix cornflakes with parsley, garlic, dill, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon of pepper.
- 3. Dredge chicken in flour to coat, shaking off excess. Dip into egg and then into cornflake mixture, making sure entire surface is coated. Arrange on prepared baking rack.
- 4. Bake for 12 to 15 minutes, or until golden brown and cooked through, flipping once during cooking. Serve with Buttermilk Ranch Sauce for dipping.
CORNFLAKE-CRUSTED CHICKEN TENDERS
Steps:
- In a medium bowl whisk together the Silk, lemon juice, lemon zest, salt, black and white pepper, and paprika. Add the chicken, toss to coat, cover and refrigerate for at least 30 minutes or up to 2 hours. Preheat the oven to 425˚F. Line a baking sheet with parchment paper or foil and spray with cooking spray or brush with oil. Mix the cornflake crumbs, salt, pepper, thyme, paprika, and cayenne on a parchment-lined work surface or large plate. Pour the egg whites into a bowl. Drain the chicken pieces, then dip each piece in the egg whites. Roll the chicken pieces one by one in the cornflake mixture and pat with crumbs. Arrange the chicken on a baking sheet and drizzle with the sesame oil. Bake the tenders for 6 minutes, flip them and bake an additional 5-6 minutes. While the chicken is in the oven, make the dipping sauce: In a small bowl whisk together the mustard, honey, and chile flakes. Serve the chicken hot from the oven, with the dipping sauce.
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