This one is always a winner with the kids. They are so crispy, and not fried! The secret to getting them really crispy and brown is to toast the crumbs (that’s CORNFLAKE crumbs!) before coating the chicken. I served them with Oven Baked Fries, which are just potatoes cut into wedges and tossed with canola oil and salt, with a little paprika, garlic powder, and onion powder. Enjoy these tenders, we sure did!
Crispy Baked Chicken Tenders
serves 4-5
4 boneless, skinless chicken breasts, pounded thin (or buy the thin chicken breasts)
2 cups corn flakes cereal
1 cup all purpose flour
3 large eggs, beaten
cooking spray
Kosher salt, onion powder, garlic powder, paprika, and black pepper to taste
Preheat oven to 400 degrees.
In a large Ziploc, crush cornflakes until they become coarse crumbs. On a baking sheet, toast cornflake crumbs for about 5 minutes, or until they begin to brown.
Meanwhile, cut the chicken breasts in halves or thirds, depending on the size of the chicken breasts. The “tenders” should all be the same size. Sprinkle both sides with salt, pepper, garlic powder, onion powder, and paprika.
In 3 shallow bowls, place the flour, eggs, and toasted cornflakes.
Dredge each tender first in the flour, then in the egg (shake off the excess), then into the cornflakes. Press the cornflakes onto the chicken so it sticks. Place each tender onto a baking sheet fitted with a cooking rack sprayed with cooking spray.
Bake until the chicken is cooked through, about 10-12 minutes, flipping halfway through.
Serve with dipping sauce.
