Description
Crispy and flavorful Cornflake Chicken coated with a seasoned cornflake crust, baked to golden perfection. A delicious, easy-to-make recipe perfect for a family dinner or meal prep, featuring tender chicken strips with a crunchy, savory coating enhanced by smoked paprika and onion powder.
Ingredients
Chicken
- 1 1/4 pounds chicken tenders (or boneless skinless chicken breasts cut into strips)
Coating Mixture
- 4 cups cornflakes
- 1 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1 teaspoon sugar
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon pepper (plus more to taste)
Wet Dipping
- 1/2 cup milk
- 2 eggs
Finishing
- Cooking spray
- 1 tablespoon chopped parsley
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a sheet pan with foil and coat it with cooking spray to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a bowl, whisk together the milk and eggs until well combined. This mixture will help the cornflake coating stick to the chicken.
- Prepare Cornflake Coating: Using a food processor, pulse the cornflakes, smoked paprika, onion powder, sugar, salt, and pepper until the mixture forms coarse crumbs, providing texture and flavor to the coating.
- Set Up Coating Station: Pour the cornflake mixture onto a plate, spreading it out to make it easy to coat the chicken pieces evenly.
- Season Chicken: Lightly season the chicken tenders with salt and pepper to enhance their flavor before coating.
- Coat Chicken: Dip each chicken piece first into the milk and egg mixture, allowing excess to drip off, then roll it thoroughly in the seasoned cornflake crumbs until fully coated.
- Arrange and Spray: Place the coated chicken pieces on the prepared baking sheet in a single layer. Lightly spray the tops with cooking spray to help achieve a golden, crispy crust during baking.
- Bake: Bake in the preheated oven for about 15 minutes or until the chicken is cooked through and the coating is crispy and golden. Internal temperature should reach 165°F (74°C).
- Garnish and Serve: Sprinkle the baked chicken tenders with chopped parsley for a fresh burst of color and flavor before serving.
Notes
- Using boneless skinless chicken breasts cut into strips is a great alternative if chicken tenders are unavailable.
- To ensure even crispiness, avoid overcrowding the baking sheet.
- For extra flavor, you can add garlic powder or cayenne pepper to the cornflake coating.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- Cooking spray helps create a crispy crust without adding extra oil or fat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
