Baked Chicken Tenders
Finally a dinner everyone can agree on! Baked chicken tenders coated with a crunchy cornflake/breadcrumb mixture and the right amount of spice! Easy, fun and perfect for picky eaters!
Baked Chicken Tenders
Ingredients
Instructions
Notes
*You can make this recipe with only cornflakes, breadcrumbs, Panko breadcrumbs or any desired combination. This mix is our family’s favorite.
Nutrition Facts
Calories
342.58Fat (grams)
9.23Sat. Fat (grams)
3.67Carbs (grams)
28.12Fiber (grams)
1.72Net carbs
26.42Sugar (grams)
2.75Protein (grams)
35Sodium (milligrams)
947.9Cholesterol (grams)
144.3Directions
1. Preheat oven to 425 degrees and move your cooking rack to the top setting. Place a cooling rack on top of a baking sheet and spray with non-stick cooking spray. Set aside.
2. Season both sides of the chicken with salt and pepper.
3. In a food processor, add the cornflakes, breadcrumbs, cheese, and spices.
4. Pulse until the mixture is a fine sand-like texture.
5. Pour the cornflake mixture into a large shallow dish, like a pie plate or baking dish.
6. Pour flour in a small shallow dish. Add eggs and milk to another shallow dish and whisk until combined.
7. Working one at a time, dredge the chicken pieces in the flour.
8. Then dip the chicken in the egg mixture to coat both sides.
9. Transfer the chicken to the cornflake/breadcrumb mixture.
10. Press chicken down into the mixture on both sides until completely coated.
11. Place on greased rack and repeat steps until all chicken tenders are coated.
12. Lightly spray the coated chicken with cooking spray and place in the oven.
13. Bake for 15-25 minutes (depending on size of tenders) until the chicken in fully cooked and reaches an internal temperature of at least 165 degrees.
14. Remove from oven and garnish with parsley if desired. Seve warm.