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Baked Cornflake Chicken Tenders

Golden baked cornflake chicken tenders on a wire rack served with creamy homemade special sauce
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Golden, crispy baked cornflake chicken tenders with a seasoned cornflake crust and creamy homemade special sauce. No frying needed and ready in just 30 minutes.

Ingredients

Scale
  • 1 1/2 pounds chicken tenders
  • 1/2 cup milk
  • 2 large eggs
  • 4 cups Corn Flakes cereal, processed to fine crumbs
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Cooking spray
  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon minced onion
  • 1 tablespoon sweet relish
  • 1 pinch kosher salt

Instructions

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and place a wire rack on top if using.
  2. In a shallow dish, whisk together milk and eggs until fully combined. Set aside.
  3. Add Corn Flakes, parsley, smoked paprika, kosher salt, and black pepper to a food processor. Process to a fine breadcrumb-like texture. Transfer to a second shallow dish.
  4. Dip each chicken tender into the egg mixture, coating both sides, then press firmly into the cornflake mixture on both sides. Place on the prepared rack or baking sheet.
  5. Repeat with all remaining chicken tenders.
  6. Spray the tops of all coated tenders generously and evenly with cooking spray.
  7. Bake for 15 minutes, flipping each tender at the halfway point (about 7 to 8 minutes), until golden brown and the internal temperature reaches 165 degrees F.
  8. While chicken bakes, stir together mayonnaise, ketchup, minced onion, sweet relish, and salt in a small bowl until smooth. Refrigerate until serving.
  9. Let tenders rest 2 to 3 minutes after baking to allow the crust to set, then serve immediately with the chilled special sauce and fresh parsley garnish.

Notes

  • Do not skip the cooking spray. It is essential for achieving a golden, crispy crust in the oven without frying. Light or uneven spray leads to pale, soft patches.
  • A wire rack placed on the baking sheet is strongly recommended. Without it, the bottom of the tenders may turn out soft instead of crispy.
  • Press the cornflake coating firmly onto each tender with your fingers to help it adhere and stay on during baking.
  • Reheat leftovers in a 350 degree F oven or air fryer for 5 to 8 minutes. Avoid the microwave as it softens the cornflake crust.
  • Frozen tenders can go straight from freezer to oven with no thawing. Add 3 to 4 extra minutes to the reheating time.

Nutrition

Find it online: https://www.benefitiany.com/baked-cornflake-chicken-tenders/