Done in about 20 minutes! Mouthwatering Cornflake chicken recipe is quick and easy. Juicy chicken breast tenders are coated in a perfectly seasoned cornflake mixture and baked to crispy perfection in the oven.
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
Storage:Cover with plastic wrap or place in an airtight container and refrigerate for up to 4 days. Freeze for up to 4 months.Tips:
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!