If your kids love chicken fingers you'll love this easy recipe. It's made right in the oven - no frying needed!
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❤️ Why you'll love it
- A family favorite with yummy Southern spices
- Baked chicken recipes make less of a mess than frying
- A healthier option than take-out, but tastes just as delicious
The special cornflake mixture makes these chicken strips extra crispy on the outside, but they're tender and juicy inside. Serve them with your favorite sauce and enjoy the silence of satisfied eaters—well, besides the crunching!
🥫 Storage
The best part about this easy recipe is using the leftovers for lunch tomorrow! Crispy chicken sandwiches, anyone?
Once the cornflake chicken tenders have cooled to room temperature, place them in an airtight container and refrigerate. Store leftovers for up to five days. You can separate the pieces with parchment paper to preserve the crispy coating a little better.
You can eat the crispy chicken cold, but it's easy to rewarm. I like to put the leftovers back on a baking sheet and pop them under the broiler until warmed through. This way they stay extra crisp. The microwave can make the cornflake crumbs a little soggy.
For longer storage, freeze the corn flake chicken tenders for up to three months. Let them thaw in the fridge before rewarming.
📖 Variations
Crispy Baked Chicken Strips are as delicious as the ones at your favorite fast food spot but these are baked and not fried . So easy!
- Swap the Cut—My whole family loves chicken breasts, so I always have them around. However pre-cut chicken tenderloins are another great option. It's quicker, too, since you don't have to slice 'em up.
- Fingers vs. Nuggets—Instead of chicken finger shapes, cut the breasts into chunks or squares to make homemade chicken nuggets! Just keep in mind that cooking time may vary with different cuts.
- Marinade Modifications—If you're out of sour cream, use buttermilk in a pinch.
- Flavor, Flavor—You can use onion powder instead of garlic if you've run out. Feel free to add in some different seasonings, too, like dried parsley.
- Hot or Mild—Swap the Chipotle for chili powder if you prefer milder spice. On the other hand, sub in some cayenne pepper if you can't find chili oil but still want to keep things spicy!
- Get Saucy—Serve cornflake chicken tenders with honey mustard, homemade Teriyaki sauce, hot/spicy-infused honey, Dr Pepper BBQ sauce, Texas BBQ sauce, Chipotle mayo, Copycat Red Robin Campfire sauce, ranch dressing, garlic butter, or another favorite dipping sauce.
💭 Things to know
Expert Tip: Using a meat thermometer ensures the chicken is perfectly cooked and moist every time! The chicken is done cooking when the internal temperature reaches 165 degrees F.
- To make crushed cornflakes, put the cereal in a large ziplock bag. Then, seal the plastic bag and whack it a few times with a rolling pin.
- You can also make corn flake crumbs by pulsing the flakes in the food processor a few times.
- Placing the cornflakes in a shallow dish or bowl makes it easier to dredge the chicken in them. I like to use a pie dish or another similar rimmed container.
- Just before baking, spritz the chicken pieces with an olive oil-based cooking spray. This will help them turn golden brown as they bake to crispy perfection.
- After removing the cornflake chicken strips from the oven, be sure to let them rest (this goes for all baked chicken.) Resting allows the juice to redistribute—it's the secret ingredient to extra moist chicken!
👩🍳 FAQs
You can! Dark meat thighs are super moist, so it would be delicious. Just remember that different pieces of chicken may require a shorter or longer bake time than indicated in the recipe card.
Though some chicken tender recipes use all-purpose flour in the cornflake mixture, this recipe just doesn't need it. The cornflakes stick to the chicken with the help of the egg mixture from the marinade. Try it out and see the magic for yourself!
You can marinate the chicken for up to 12 hours in the refrigerator, but I wouldn't cover the chicken in the cornflake coating until you're ready to bake.
📚 Related recipes
- A game-day classic, these Fried Chicken Po' Boys are hot and messy, just like they should be. Homemade remoulade sauce seals the deal!
- Buttermilk Fried Chicken is a Southern staple, and this recipe gives you all the tips you need to perfect it—crispy, juicy, and flavorful!
- Another one of my family's favorite recipes, Copycat Popeyes Blackened Chicken tastes great in salads, on sandwiches, and is a perfect appetizer for your next gathering!
- Love Popeye's? Try these copycat crispy chicken tenders!
- We love this flavorful French onion chicken bake!
🍽️ Serve with...
- Old-Fashioned Macaroni Salad
- Dr Pepper Baked Beans
- Hashbrown Casserole or Fried Potatoes
- Cheesy Biscuits
- Root Beet Float Pie
📞 The last word
I am going to be completely honest here. I like fried food. I like it a lot.
If you are going to hand me a doughnut I want one that has that greasy fried taste, the same for french fries and everything else.
Do not hand me a baked thing that is supposed to be fried.
Except I might have to retract that. I might have to admit I was wrong. That's OK, I've had plenty of practice at that.
These baked chicken strips come out tender, juicy, and crispy. OMG so crispy!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Cornflake Chicken Tenders
Print SaveIngredients
- 1 ½ pounds chicken breast, boneless, skinless - or thighs
Marinade
- 1 egg
- ½ cup sour cream
- 2 teaspoons garlic powder
- ½ teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle powder
- a couple of drops of chile sesame oil if you like it really spicy
Coating
- 3 cups cornflakes, crushed
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon smoked paprika
- ½ teaspoon chipotle powder
Instructions
- Cut the chicken into strips lengthwise -- about 4 to 5 strips per breast.
- Mix the chicken in with the marinade ingredients and let stand for 30 minutes.
- Preheat the oven to 375F.
- Lightly grease a cookie sheet.
- Mix the coating ingredients well.
- Take one chicken strip out of the sour cream mixture and shake off the excess.
- Place in the coating mix until the chicken is well covered.
- Put on the cookie sheet and repeat with the rest of the chicken.
- Bake for 20 to 25 minutes, or until a meat thermometer reads 160 (it will continue to cook while it stands).
- The outside will be golden and the inside will not be pink.
- Remove from the oven.
- Let stand for about 5 minutes so the meat reabsorbs juices and the coating crisps up a little.
Notes
- Using a meat thermometer ensures the chicken is perfectly cooked and moist every time! The chicken is done cooking when the internal temperature reaches 165 degrees F.
- To make crushed cornflakes, put the cereal in a large ziplock bag. Then, seal the plastic bag and whack it a few times with a rolling pin.
- Placing the cornflakes in a shallow dish or bowl makes it easier to dredge the chicken in them.
- Just before baking, spritz the chicken pieces with an olive oil-based cooking spray. This will help them turn golden brown as they bake to crispy perfection.
- After removing the cornflake chicken strips from the oven, be sure to let them rest (this goes for all baked chicken.) Resting allows the juice to redistribute—it's the secret ingredient to extra moist chicken!
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published February 19, 2015. Last updated August 14, 2022 for readability and technical issues.
plasterers bristol
These sound really nice. Thanks for sharing this.
Simon
Faith (An Edible Mosaic)
That pie story is hilarious! I have a couple pre-made foods of choice that I always feel like I have to be stealthy about purchasing, lol.
And these chicken strips will definitely be making an appearance in my kitchen! They look amazing.
Krystle (Baking Beauty)
These look delicious, SO much better than store bought or fast food.
LOL @ the store bought pie story. I've got a weakness for store bought cupcakes and sometimes feel like a ninja buying them.