Description

Crispy and flavorful Cornflake Chicken Tenders are a delightful twist on classic chicken tenders. Marinated in buttermilk and seasoned with paprika and garlic, these tenders are coated in a crunchy cornflake mixture and cooked to perfection using your preferred method—oven baking, pan frying, or air frying. Perfect as a snack or main dish, they offer a deliciously golden crust and tender, juicy inside.

Ingredients

Scale

For the Chicken and Marinade

1 1/2–2 pounds chicken tenders
1 cup buttermilk
2 teaspoons seasoning salt or salt and black pepper (divided)
2 teaspoons paprika (divided)

For the Coating

3 cups crushed cornflakes
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder

For Cooking

Oil for frying or cooking spray for baking

Instructions

Prepare the Buttermilk Marinade: In a bowl, combine 1 cup of buttermilk with 1 teaspoon of seasoning salt (or salt and black pepper) and 1 teaspoon of paprika. Stir well to mix the flavors.
Marinate the Chicken: Add the chicken tenders to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes up to 8 hours to tenderize and infuse flavor.
Make the Coating Mixture: In a large zip-top bag or bowl, mix 3 cups of crushed cornflakes, 1/2 cup all-purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, the remaining 1 teaspoon of paprika, and 1 teaspoon seasoning salt (or salt and black pepper). Combine thoroughly for an even crust.
Coat the Chicken: Remove each chicken tender from the buttermilk, letting the excess drip off. Press or shake each piece firmly into the cornflake mixture to ensure a thick, even coating that adheres well.
Choose Your Cooking Method: Decide whether to bake, pan-fry, or air-fry the tenders based on your preference and equipment.
Oven-Baked Method: Preheat your oven to 425°F (220°C). Place the coated tenders on a greased wire rack set over a baking sheet to allow air circulation. Lightly spray each tender with cooking spray or oil to enhance crispiness. Bake for 18 to 22 minutes, turning once if desired, until golden brown and the internal temperature reaches 165°F (74°C).
Pan-Fried Method: Heat ½ inch of oil in a skillet over medium-high heat until it reaches 350°F (175°C). Fry the tenders in batches for 2 to 4 minutes per side until golden brown and cooked through. Drain excess oil on paper towels before serving.
Air Fryer Method: Preheat the air fryer to 400°F (200°C). Arrange the coated chicken tenders in a single layer, avoiding overcrowding. Lightly spray them with oil and cook for 10 to 12 minutes, flipping halfway through the cooking time, until crispy and cooked to 165°F internally.

Notes

Marinating the chicken for longer (up to 8 hours) will make the tenders more tender and flavorful.
For extra crispy tenders, ensure the cornflakes are finely crushed but still provide texture.
If baking, placing tenders on a wire rack prevents sogginess by allowing air to circulate under the chicken.
Adjust seasoning salt according to your taste preference or dietary needs.
Use a meat thermometer to ensure chicken is cooked safely to an internal temperature of 165°F (74°C).
Oil choice for frying can be neutral oils like vegetable, canola, or peanut oil for best results.

Prep Time: 10 minutes
Cook Time: 18-22 minutes (baking), 4-8 minutes (pan-frying), 10-12 minutes (air frying)
Category: Main Course
Method: Baking
Cuisine: American

Keywords: cornflake chicken tenders, crispy chicken tenders, oven-baked chicken, pan-fried chicken tenders, air fryer chicken, crunchy chicken recipe, kid-friendly chicken