Cornflake Crusted Chicken Tenders

Name: Cornflake Crusted Chicken Tenders (Baked)
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs chicken tenders; 1 cup buttermilk; 2 tsp paprika, divided; 2 tsp seasoning salt, divided; 3 cups corn flakes; 1/3 cup all-purpose flour; 1 tsp garlic powder; 1 tsp onion powder; Cooking spray

These baked cornflake crusted chicken tenders deliver restaurant-quality crunch without deep frying, using a buttermilk marinade and a seasoned cornflake coating that crisps up perfectly in the oven.

🌍American 🏷️Chicken tenders 🏷️Cornflake chicken 🏷️Baked chicken 🏷️Crispy chicken Chicken

🏷️

🏷️Weeknight dinner

-0:00

dinnerin321onTikTok

Total

1h 5m

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by dinnerin321

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dinnerin321onTikTok

Ingredients

1.5 lbs chicken tenders
1 cup buttermilk
2 tsp paprika, divided
2 tsp seasoning salt, divided
3 cups corn flakes
1/3 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
Cooking spray

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Instructions

1
In a large bowl, combine buttermilk, 1 teaspoon of paprika, and 1 teaspoon of seasoning salt to create the marinade.
2
Add the chicken tenders to the marinade and stir until they are all well-coated.
3
Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
4
Preheat your oven to 425°F (220°C).
5
Place corn flakes in a large resealable bag and crush them into smaller pieces.
6
To the bag with the crushed corn flakes, add the all-purpose flour, garlic powder, onion powder, and the remaining 1 teaspoon of paprika and 1 teaspoon of seasoning salt.
7
Seal the bag and shake vigorously to combine all the coating ingredients.
8
Remove the chicken tenders from the marinade one by one, allowing any excess to drip off, and place them into the coating bag.
9
Once all chicken is in the bag, seal it and shake again until every tender is fully coated.
10
Prepare a baking sheet by lining it with foil and placing a wire rack on top. Spray the wire rack with cooking spray.
11
Arrange the coated chicken tenders in a single layer on the prepared wire rack.
12
Lightly spray the tops of the chicken tenders with cooking spray.
13
Bake at 425°F for 15-20 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.
14
Remove from the oven and serve hot with your favorite dipping sauce.

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Tips & Notes

Pro tips

Don't skip the buttermilk marinade—it tenderizes the chicken and helps the cornflake coating adhere evenly.
Pulse cornflakes by hand or food processor to medium-fine crumbs for the crunchiest texture; fine powder over-compacts.
Use cooking spray on both sides of the tenders and on the baking sheet to ensure even browning and prevent sticking.
Arrange tenders in a single layer without touching so hot air circulates and crisps all sides uniformly.

Substitutions

Buttermilk → plain yogurt thinned with milk (maintains tenderizing effect)
All-purpose flour → cornstarch (creates extra crispy texture)
Paprika and seasoning salt → Italian seasoning, garlic salt, or Cajun spice (adjust to taste)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a wire rack in a 350°F oven for 8–10 minutes to restore crispness.

Common Questions

Can I make these ahead of time?

Yes. Coat the chicken tenders and refrigerate for up to 4 hours before baking, or freeze for up to 3 months. Bake from frozen, adding 5–10 minutes to cook time.

How do I know when the chicken is done?

The internal temperature should reach 165°F (74°C) when measured with a meat thermometer at the thickest part. The coating should be golden brown.

Can I use crushed cornflakes instead of whole flakes?

Yes, but pulse the cornflakes in a food processor to your desired texture—finer pieces will create a denser crust, while larger pieces stay crunchier.