Ingredients
Scale
- 1 ¼ pounds chicken tenders, or boneless skinless chicken breasts cut into strips
- ½ cup whole milk
- 2 large eggs
- 4 cups (112 g) cornflakes
- 1 teaspoon paprika
- ¼ teaspoon onion powder
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 1 tablespoon chopped fresh parsley, optional (for garnish)
Instructions
- Preheat the oven to 425°F and line a large baking sheet with foil, spraying it generously with cooking spray.
- In a shallow bowl, whisk together the milk and eggs until fully mixed and set aside.
- In a food processor, pulse cornflakes, paprika, onion powder, salt, and pepper to create coarse crumbs. Alternatively, place the ingredients in a zip-top bag and crush with a rolling pin.
- Pour the cornflake mixture onto a large plate or shallow dish for coating.
- Lightly season the chicken tenders with additional salt and pepper.
- Dip each chicken piece into the milk and egg mixture, allowing any excess to drip off.
- Coat each side of the chicken with the cornflake crumbs by pressing gently.
- Arrange the coated chicken in a single layer on the prepared baking sheet and lightly spray the tops with cooking spray.
- Bake for 15 minutes or until the chicken is golden brown and reaches an internal temperature of 165°F.
- Sprinkle with parsley, if desired, and serve warm.
Notes
For added flavor, consider marinating the chicken in the milk and egg mixture for a few minutes before coating.
You can vary the spices in the cornflake mixture to suit your taste, such as adding cayenne pepper for extra heat.
Serve with your favorite dipping sauce for a delicious twist!
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 170mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.