These Baked Cornflake Chicken Tenders are oven-baked—not fried—making them a quick, family-friendly dinner option. Crispy, crunchy, and simple to prepare. A light drizzle of honey at the end is optional but highly recommended.
Why You’ll Love This Recipe
These chicken tenders are incredibly easy and ready in about 30 minutes, making them ideal for busy weeknights. They deliver the satisfying crunch of fried chicken with less oil and less fuss.
Think of them as a grown-up, homemade version of chicken fingers. The cornflake coating creates a golden, crunchy crust while the mayonnaise keeps the meat juicy. They work well as a protein-forward main or as an appetizer for gatherings and game day.
Serve the tenders with vegetables, a simple salad, or your favorite sides and dipping sauces. For a balanced plate, pair them with roasted or steamed vegetables and a grain like rice or orzo.
Ingredients
- Chicken tenders: Boneless, skinless chicken tenders. You can also use boneless, skinless chicken breast cut into similar-sized strips.
- Cornflakes: Crushed into crumbs to form the crispy coating.
- Seasonings: Garlic powder, paprika, fine sea salt, and black pepper. Add a pinch of cayenne if you like a bit of heat.
- Mayo: A light coating of mayonnaise keeps the chicken moist and helps the cornflake crumbs adhere. Use your preferred mayo.
- Olive oil spray: A quick spray before baking helps the coating turn golden and crisp.
- Honey: Optional for drizzling or serving alongside dipping sauces.
The full ingredient amounts are shown in the recipe card below.
How to Make Cornflake Chicken Tenders
These tenders come out extra juicy on the inside and delightfully crispy on the outside—perfect for a 30-minute meal.
- Preheat the oven to 400°F. Set an oven-safe wire rack on a large baking sheet so air can circulate around the tenders.
- Place cornflakes in a zip-top bag or food processor and crush into small pieces. Transfer to a shallow bowl and mix in garlic powder, paprika, sea salt, black pepper, and cayenne if using.
- Pat the chicken dry. Lightly coat both sides of each tender with mayo using a brush or knife, then press into the cornflake mixture until fully coated.
- Arrange the coated tenders in a single layer on the wire rack. Lightly spray the tops with olive oil. Bake 15–18 minutes, until cooked through and golden brown.
- Serve immediately with an optional drizzle of honey or your favorite dipping sauces.
Expert Tip: Baking on a wire rack ensures even airflow so the coating crisps on all sides.
Variations
- Change the spice blend: Swap or add spices like onion powder, chili powder, Italian seasoning, or thyme to suit your taste.
- Use egg instead of mayo: If you prefer, dip tenders in a whisked egg before coating. Mayo helps large crumbs stick best, but egg works well too.
- Make it gluten-free: Use certified gluten-free cornflakes to keep the recipe gluten-free.
- Air-fryer option: For an alternative method, cook in an air fryer, adjusting time and temperature until crispy and cooked through.
Serving Suggestions
These Baked Cornflake Chicken Tenders are versatile—serve them as a main course, party appetizer, or game-day snack. Pair with a fresh side salad, seasonal vegetables, fries, or a whole grain like rice or orzo.
Popular dipping options include:
- Honey or hot honey drizzle
- Honey mustard
- BBQ sauce
- Ketchup
- Ranch dressing
- Sweet and sour sauce
Try your favorite dip combinations to find what you like best.
Storage
To store: These tenders are crispiest when served right away. Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat: Reheat in a 400°F oven or toaster oven until warmed through to help the cornflake coating crisp up again. Microwaving tends to make the coating soggy.
Frequently Asked Questions (FAQ’s)
The chicken is done when the internal temperature reaches 165°F.
Refrigerate leftovers in an airtight container for up to 3 days.
Serve with a side salad, rice, seasonal vegetables, or fries for a complete meal.
More Easy Chicken Recipes
- Everything Bagel Chicken Tenders
- Honey Garlic Lemon Chicken
- Baked Chicken Nuggets
- Air Fryer Buffalo Chicken Tenders
- Air Fryer Parmesan Crusted Chicken
If you make this recipe, please come back and leave a rating and comment—feedback helps others find and enjoy the recipe.
Baked Cornflake Chicken Tenders
4.5 from 2 reviews
- Author: Nicole | Fresh Apron
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dishes
- Method: Bake
- Cuisine: American
Description
Baked Cornflake Chicken Tenders are simple to prepare and turn out golden and crispy. Chicken tenders are coated in crushed cornflakes and baked until crunchy.
Ingredients
- 1 pound boneless, skinless chicken tenders
- 1 tablespoon light mayo
- 2 1/4 cups cornflakes, crushed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper
- Pinch of cayenne (optional)
- Olive oil spray
- Drizzle of honey, for serving (optional)
Instructions
- Preheat the oven to 400°F. Place an oven-safe wire rack on a large baking sheet.
- Crush cornflakes in a bag or food processor until small pieces form. Combine with garlic powder, paprika, sea salt, black pepper, and cayenne if using.
- Pat chicken dry. Lightly coat both sides with mayo, then press into the cornflake mixture to coat fully.
- Arrange coated tenders on the wire rack in a single layer. Lightly spray with olive oil. Bake 15–18 minutes, until cooked through and golden.
- Serve immediately with a drizzle of honey or preferred dipping sauces.
Equipment
Olive oil sprayer (optional)
Measuring spoons
Baking sheet
Notes
Always use a wire rack when baking these tenders for best crisping. Leftovers can be refrigerated in an airtight container for up to 3 days. Nutritional values are approximate.
Nutrition
- Serving Size: 2 chicken tenders
- Calories: 208
- Sugar: 5.9 g
- Sodium: 630.9 mg
- Fat: 3.7 g
- Saturated Fat: 0.4 g
- Carbohydrates: 18.1 g
- Fiber: 0.7 g
- Protein: 23.3 g
- Cholesterol: 56.1 mg