Cornflake-Crusted Chicken Tenders
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
Crispy baked chicken tenders coated in crushed cornflakes, seasoned with herbs. Served with ranch dressing for dipping.
Ingredients
- 118 ml all-purpose flour
- 3.7 ml salt
- 2.46 ml pepper
- 2 large eggs
- 946 ml cornflakes finely crushed
- 9.86 ml dried parsley
- 4.93 ml garlic powder
- 4.93 ml dried dill
- 680 g boneless skinless chicken tenders
- 118 ml store-bought ranch dressing
Nutrition (per serving, estimated)
Estimated based off 10 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 96.4 mg
- Iron: 36.6 mg
- Magnesium: 100 mg
- Phosphorus: 529 mg
- Potassium: 739 mg
- Zinc: 4.04 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 118 ml all-purpose flour
- 3.7 ml salt
- 2.46 ml pepper
- 2 large eggs
- 9.86 ml dried parsley
- 4.93 ml garlic powder
- 4.93 ml dried dill
- 680 g boneless skinless chicken tenders
- 118 ml store-bought ranch dressing
Prepare
- 946 ml cornflakes, finely crushed
Let's Cook
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Step 1.
Preheat oven to 400°F. Line a baking sheet with aluminum foil and place a heatproof wire rack on top; spray the rack lightly with cooking spray.
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Step 2.
In a small bowl, combine ½ cup flour with ¼ teaspoon salt and ¼ teaspoon pepper. In a second shallow dish, whisk 2 eggs. In a third shallow dish, mix 4 cups finely crushed cornflakes (about 1 cup crushed) with 2 teaspoons dried parsley, 1 teaspoon garlic powder, 1 teaspoon dried dill, ½ teaspoon salt, and ¼ teaspoon pepper.
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Step 3.
Dredge each chicken tender in the seasoned flour, shaking off excess. Dip into the beaten eggs, then coat evenly with the cornflake mixture. Place the coated tenders on the prepared wire rack.
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Step 4.
Bake for 12 to 15 minutes, flipping once halfway through, until golden brown and cooked through. Serve with ranch dressing or Buttermilk Ranch Sauce for dipping.