Looking for a delicious, easy-to-make dinner that will have your family begging for more? These Cornflake chicken tenders are your answer!
Coated in crispy cornflakes and baked to perfection, these tenders are a crowd-pleaser for kids and adults alike.
Plus, they bring that Southern comfort food vibe to your table without any fuss. Trust me, this recipe is the best!
Table of Contents
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🗝️ Key takeaways
- No frying: If your kids love crispy chicken fingers you'll love this easy recipe. It's made right in the oven - no frying needed!
- Quick & easy: Homemade crispy chicken tenders are perfect for kid-friendly dinners or as a tasty appetizer for parties. They're quick and easy on even the busiest weeknight.
- Safety first: Remember - the chicken needs to be done to an internal temperature of 165F. Use and instant-read thermometer to be sure.
If your kids love crispy chicken fingers you'll love this easy recipe. It's made right in the oven - no frying needed!
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!
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
Cornflake baked chicken tenders are as delicious as the ones at your favorite fast food spot but without the frying. So easy!
- Spicy: Add some cayenne pepper to the flour mixture for a spicy kick.
- Herb-flavored: Mix in some dried herbs like thyme or rosemary with the cornflakes for a different flavor profile.
- Gluten-free: Make sure cornflakes are GF and use gluten-free flour to make this recipe suitable for those with gluten intolerance.
- 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!
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page. Click on the image to see it full size.
Cut the chicken in strips if you've gotten chicken breasts.
Mix the marinade ingredients and add chicken. Mix until coated.
Let stand at room temperature for 30 minutes. Remove chicken from marinade and shake off excess. Dip in the crushed cornflakes.
Bake.
🤫 Cook's secrets -
Crush the cornflakes finely for a more even coating. You can do this by placing them in a zip-top bag and rolling them with a rolling pin. Or, leave them bigger for more crunch. You're the boss - it's up to you.
🍴 Equipment
- baking sheet
- instant-read thermometer
- shallow bowls
🥫 How to store leftovers
The best part about this easy recipe is using the leftovers for lunch tomorrow! Crispy chicken sandwiches, anyone?
Refrigerate
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.
Reheat
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.
They'll be crispier if you reheat them in an air fryer.
Freeze
For longer storage, freeze the cornflake chicken tenders for up to three months. Let them thaw in the fridge before rewarming.
Marye's Tip o' the day
Using a meat thermometer ensures the chicken is perfectly cooked and moist every time! The chicken is done cooking when the internal temperature reaches 160-165 degrees F. Let stand for 5 minutes after removing from the oven.
💭 Things to know
- Batch cook: You can make a big batch and freeze the uncooked tenders. Just bake them directly from frozen, adding a few extra minutes to the cooking time.
- Crush: 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.
- Crumbs: You can also make cornflake crumbs by pulsing the flakes in the food processor a few times.
- Dredge: 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.
- Extra crispy: 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.
- Rest: 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
Have other questions? Ask me in the comments!
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
🍽️ Serve with...
Serve cornflake chicken tenders with a dipping sauce like honey mustard, homemade Teriyaki sauce, hot/spicy-infused honey, Dr Pepper BBQ sauce, Texas BBQ sauce, Chipotle mayo, ranch dressing, melted garlic butter, or another favorite.
This easy honey buttermilk corn on the cob is made right in your
Cole slaw is a crunchy addition to this kid-friendly meal.
Campfire dipping sauce, just like at Red Robin, is perfect for dipping these crispy chicken tenders in.
🍽️ Repurpose leftovers
- Chop the tenders and use them in a salad for a quick and delicious lunch.
- Make a chicken tender sandwich with your favorite toppings and a brioche bun.
📞 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 cornflake baked chicken tenders 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.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Crispy Baked Cornflake Chicken Tenders
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 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
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
✍🏻 A note from Marye...
I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.
2015
I have one child in particular that likes fast food. Last week we were in the store and she asked me to buy her an apple pie.
“Mom, would you buy this pie just for me?”
“I can’t buy you a pie! I am a food writer! What would people think?”
“But I like store bought pie!”
“I’ll tell you what — I’ll make you an apple pie. How’s that?”
“No! I only like the bought kind.”
“OMG I will die if anyone sees me buying a pie! I have a reputation!”
She smiled that charming smile and put the pie in the cart as I pretended I didn’t see it in there. You know, like when you were a teenager and buying feminine products at the store and the cashier was a guy? A guy you knew from class?
Yeah. Like that.
Anyway, all of that to say that this one weird child liked these crispy baked chicken strips — and she usually only eats them from Whataburger.
When she said she liked them I heard the Hallelujah chorus, saw confetti falling from the sky, and generally almost passed out.
As she would say, y’all, it’s a struggle.
So when I say that this is going to be a family favorite I KNOW what I am talking about.
First published February 19, 2015. Last updated June 7, 2024, for editorial improvements.
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Baked Cornflake Chicken Tenders
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plasterers bristol says
These sound really nice. Thanks for sharing this.
Simon
Faith (An Edible Mosaic) says
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) says
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.