AUNT Annie’s Cornflake Chicken Tenders
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
Cornflake-crusted chicken tenders sweetened with maple syrup and fried until golden, served with whipped honey butter. A Southern-inspired favorite for all ages.
Ingredients
- 907 g chicken tenders
- 118 ml maple syrup
- 710 ml cornflakes smashed or ground in a food processor
- 118 ml all-purpose flour
- 59.1 ml grated Parmesan cheese
- 59.1 ml shredded Parmesan cheese
- 4.93 ml kosher salt
- 2.46 ml freshly ground black pepper
- 1.23 ml crushed red pepper flakes
- 2 eggs
- Canola oil for frying
- Whipped Honey Butter for serving
- 237 ml unsalted butter at room temperature
- 1.23 ml kosher salt
- 118 ml local honey
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 236 mg
- Iron: 19.1 mg
- Magnesium: 74.6 mg
- Phosphorus: 528 mg
- Potassium: 540 mg
- Zinc: 2.93 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 907 g chicken tenders
- 118 ml maple syrup
- 118 ml all-purpose flour
- 59.1 ml grated Parmesan cheese
- 59.1 ml shredded Parmesan cheese
- 4.93 ml kosher salt
- 2.46 ml freshly ground black pepper
- 1.23 ml crushed red pepper flakes
- 2 eggs
- 1.23 ml kosher salt
- 118 ml local honey
Prepare
- 710 ml cornflakes, smashed or ground in a food processor
- Canola oil, for frying
- Whipped Honey Butter, for serving
- 237 ml unsalted butter, at room temperature
Let's Cook
-
Step 1.
In a mixing bowl, place the chicken tenders and toss with ½ cup maple syrup. Poke a few holes in the chicken with a fork so it absorbs more syrup. Set aside.
-
Step 2.
In a medium bowl, whisk together 3 cups crushed cornflakes, ½ cup all-purpose flour, ¼ cup grated Parmesan cheese, ¼ cup shredded Parmesan cheese, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ¼ teaspoon crushed red pepper flakes. Set aside.
-
Step 3.
In a small bowl, beat 2 eggs with a fork. Add the eggs to the chicken mixture and toss to coat the tenders evenly.
-
Step 4.
Place the bowl with the cornflake mixture next to the stove. Line a plate with paper towels and set aside.
-
Step 5.
In a large cast-iron skillet or saucepot over medium-high heat, heat about ½ inch of canola oil until it reaches 325°F on a deep-fry thermometer. Working in batches, dip each tender in the cornflake mixture, pressing the coating into the chicken with your fingers so it adheres. Gently place the tenders in the hot oil and fry until golden brown on both sides, 3 to 4 minutes, turning once. Remove with tongs or a slotted spatula and drain on the paper towel-lined plate. Repeat with remaining tenders.
-
Step 6.
While the chicken is frying, make the whipped honey butter: In the bowl of a stand mixer fitted with the whisk attachment, cream 1 cup (2 sticks) unsalted butter at room temperature on medium-high speed until light and fluffy. With the mixer running, add ¼ teaspoon kosher salt, then drizzle in ½ cup local honey and whip until thoroughly mixed.
-
Step 7.
Serve the chicken tenders hot with the whipped honey butter on the side.