Description
A deliciously crunchy chicken dish coated with cornflakes, perfect for a quick dinner or family meal.
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 oven to 425°F. Line a large baking sheet with foil and coat generously with cooking spray.
- In a shallow bowl, whisk together the milk and eggs until fully combined. Set aside.
- In a food processor, pulse cornflakes, paprika, onion powder, salt, and pepper until coarse crumbs form.
- Pour the cornflake mixture onto a large plate or shallow dish.
- Season the chicken tenders lightly with extra salt and pepper.
- Dip each piece of chicken into the milk and egg mixture, letting the excess drip off.
- Press the chicken into the cornflake crumbs, coating both sides evenly.
- Arrange chicken in a single layer on the prepared baking sheet. Lightly spray the tops with cooking spray.
- Bake for 15 minutes, or until the chicken is golden and reaches an internal temperature of 165°F.
- Sprinkle with parsley if desired and serve warm.
Notes
- For extra crunch, consider double coating the chicken by repeating the dipping process.
- Pair with a side salad or your choice of dipping sauce for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg