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Baked Chicken Tenders

Baked Chicken Tenders

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 18-20 minutes
  • Total Time: 33-35 minutes
  • Yield: Serves 4 1x

A combination of crushed cornflakes, panko breadcrumbs and dried seasonings make up the crunchy coating on these baked chicken tenders.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch wide strips
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 cup cornflakes, crushed
  • 1 cup whole wheat panko (Japanese breadcrumbs)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 egg, lightly beaten
  • 1/4 cup milk
  • 3/4 cup all-purpose flour
  • Barbecue sauce or honey mustard for serving

Instructions

  1. Preheat the oven to 400 degrees F. Place a wire rack on top of a foil-covered sheet pan.
  2. Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  3. In a large bowl, combine the cornflakes, panko, oregano, thyme, garlic powder, onion powder and remaining salt and pepper. In a small bowl, combine the egg and milk.
  4. Dredge each chicken tender in flour shaking off the excess. Then dip into the egg and coat with the cornflake mixture. Place the chicken tenders on the wire rack.
  5. Bake for 18-20 minutes until the chicken is cooked through and the crust is golden brown. Serve with barbecue sauce or honey mustard.
  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 18-20 minutes
  • Total Time: 33-35 minutes
  • Yield: Serves 4 1x