Cornflake Chicken
Crispy oven-baked cornflake-coated chicken strips that are simple and family-friendly.
Servings: 4 servings
Ingredients
- 1 1/2 pounds chicken tenderloins or chicken breasts cut into strips
- 3 cups cornflakes
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs
- 3/4 cup half-and-half or whole milk
- 1 tablespoon parsley chopped
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with foil or spray it with non-stick cooking spray and set aside.
- Place the cornflakes, Italian seasoning, garlic powder, onion powder, smoked paprika, salt, and pepper in a food processor and pulse until coarse crumbs remain; alternatively, put the cornflakes in a resealable plastic bag and crush with a rolling pin. Transfer to a shallow dish.
- In a separate shallow dish, whisk together the eggs and half-and-half (or milk) until smooth.
- Dip each chicken strip first into the egg mixture, letting excess drip off, then press into the cornflake mixture to coat thoroughly. Place coated strips on the prepared baking sheet in a single layer.
- Bake for 15–20 minutes, or until the chicken registers 165°F (74°C) in the thickest part and the coating is golden and crisp.
- Remove from the oven, sprinkle with chopped parsley, and serve immediately with your preferred dipping sauce.
Equipment
- Baking Sheet
- aluminum foil or non-stick spray
- food processor or resealable plastic bag
- two shallow dishes
- Whisk or fork
- Meat Thermometer
Notes
- Use a meat thermometer to ensure chicken reaches 165°F.
- Do not over-pulse cornflakes; leave small crumbs for texture.
- Half-and-half can be substituted with whole milk.
- Arrange chicken in a single layer for even crisping.
- Leftovers keep up to 3 days refrigerated.