Crispy, crunchy, and full of bold flavor, these oven-baked cornflake chicken tenders are a family favorite. Made with simple ingredients, they're perfect for a quick weeknight dinner or served as a crowd-pleasing appetizer. Don't forget the homemade honey mustard sauce for dipping...it's the only way to enjoy them!
I don't care if you are 3 or 33 - everything loves chicken tenders! You are never too old to enjoy dunking a crispy juicy tender in your favorite sauce. Especially when is your favorite dipping sauce involved (are you team honey mustard or BBQ? or maybe something else?!)
Being from Kentucky, fried chicken is just in our blood. And while I grew up with a mom that makes the BEST fried chicken nuggets, it does require a lot of work. Nowadays I only fry up chicken for people I reallllllllyyyyy love or when I am rrreallllllyyyy craving it or for extra special occasions.
So when I am craving my home state's southern staple, but don't feel like pulling out the frying pan and cleaning up the mess of the oil these baked cornflake chicken tenders are the perfect answer!
So enough talking, let me show you how it is done!
⭐️After testing this recipe, I found placing the tenders on a cookie cooling rack and then inside a baking sheet helped them bake better underneath and keep more crispy all around instead of just the top.
Recipe
Baked Crunchy Cornflake Chicken Tenders
- Total Time: 45 minutes
- Yield: 4-6 1x
Description
Crispy, crunchy, and full of bold flavor, these oven-baked cornflake chicken tenders are a family favorite. Made with simple ingredients, they're perfect for a quick weeknight dinner or served as a crowd-pleasing appetizer. Don't forget the homemade honey mustard sauce for dipping...it's the only way to enjoy them!
Ingredients
- 2 Pounds of Chicken Tenders or Boneless Skinless Chicken Breast
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
- 3 Eggs
- ¼ Cup Pickle Juice
- 1 Tablespoon Hot Sauce
- 6 Cups Cornflake Cereal - finely crushed
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Onion Powder
- ½ Teaspoon Dill
- ½ Teaspoon Mustard Powder
Instructions
- Preheat the oven to 425 degrees. Prepare a baking sheet lined with foil with a cooling rack on top.
- Prep Chicken. If using chicken breast, slice it into similar size pieces resembling chicken tender sizes. Sprinkle the chicken tenders with salt and pepper on both sides.
- Coating Chicken. You will need 2 separate pie plates or large bowls. In one, add the whisked eggs, pickle juice, and hot sauce. Whisk together. In the other bowl, add the finely crushed Cornflake cereal and spices and mix them together. Take a chicken tender and coat it entirely in the egg mixture. Then place in the cornflakes and gently press down to cover each side. Use your fingers to press down firmly making sure the cornflakes stick to all sides. Remove and lay on a cooling rack on the baking sheet. Repeat with all of the chicken tenders,
- Bake. Place in the oven for 20-25 minutes. Halfway through, gently flip each tender so each side can get nice and crispy.
- Serve. Remove and enjoy immediately. This pairs perfectly with a honey mustard dipping sauce too!
Notes
- Keep leftovers covered in the fridge airtight for 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 324
- Sugar: 2.8 g
- Sodium: 849.5 mg
- Fat: 6.6 g
- Carbohydrates: 25 g
- Fiber: 1.2 g
- Protein: 39.5 g
- Cholesterol: 203.3 mg
Lu says
What kind of pickle juice do you use?? Dill? Sweet?
Heather Bilyeu says
Dill - always dill! I am not a sweet pickle fan haha. But sweet pickle juice would really change the flavor of this recipe.