Baked Chicken Tenders

5 from 1 vote

Crushed cornflakes, panko breadcrumbs and dried seasonings make up the crunchy breading on these healthy, oven baked chicken tenders.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

Non-stick cooking spray
For chicken
1 pound boneless skinless chicken breasts, cut into 1/2-inch wide strips
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
For cornflake-panko breading
1-1/2 cups cornflakes
1 cup panko breadcrumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
For assembling chicken tenders
1 egg lightly beaten
1/4 cup milk
3/4 cup all-purpose flour
For serving
Barbecue sauce or honey mustard
Chopped parsley optional

Instructions

Preheat the oven to 400 degrees F. Place a wire rack inside a sheet pan and grease with non-stick cooking spray.
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Place the cornflakes in a large bowl and crush them using a spoon or ladle. Stir in the panko, oregano, thyme, garlic powder, onion powder, 1/2 teaspoon salt and 1/2 teaspoon pepper.
In a small bowl, whisk together the egg and milk.
Pour the flour on a plate or into a small bowl.
Dredge each chicken tender in flour shaking off the excess. Then dip into the egg-milk mixture and coat with the cornflake-panko breading. Place the chicken tenders on the wire rack.
Bake for 18-20 minutes until the chicken is cooked through and the crust is golden brown. Serve with barbecue sauce or honey mustard and sprinkle with chopped parsley, if using.

Notes

You can freeze cooked chicken tenders up to 1 month. Put them on a plate or a sheet pan on wax paper in the freezer and then transfer them to a bag or another container. This will prevent them from freezing and sticking together. Bake the frozen tenders at 400 degrees F for 12-14 minutes.

Nutrition