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Homemade Cornflake Chicken Fingers photo
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Cornflake Chicken Fingers

Crispy baked chicken tenders coated in a seasoned cornflake and Parmesan crust.
Prep Time15 minutes
Cook Time14 minutes
Total Time29 minutes
Servings: 4 servings

Ingredients

  • 1/2 cup cornflakes, crushed
  • 1/2 cup Parmesan cheese, grated
  • 2 Tbsp Ranch dressing mix
  • 2 eggs
  • 1 Tbsp milk
  • 1-1/2 lbs chicken tenders

Instructions

  • Heat the oven to 450ºF (230ºC). Line a baking sheet with foil and lightly coat it with cooking spray.
  • In a shallow dish, combine the crushed cornflakes, grated Parmesan, and Ranch dressing mix; set aside.
  • In a second shallow dish, whisk together the eggs and milk until blended.
  • Working with one tender at a time, dip a chicken tender into the egg mixture, then press into the cornflake mixture to coat. Repeat the dip in egg and coat again to double-coat each piece.
  • Arrange the double-coated tenders on the prepared baking sheet in a single layer. Lightly spray the tops with cooking spray.
  • Bake for 12–14 minutes, until the chicken is cooked through and the coating is golden and crisp.

Equipment

  • Baking Sheet
  • Aluminum Foil
  • Cooking Spray
  • 2 shallow dishes
  • Whisk or fork
  • Measuring Cups and Spoons

Notes

  • Use panko or extra cornflakes for an even crispier crust if desired.
  • Make sure tenders are in a single layer for even cooking.
  • Cooking time may vary with tender thickness; cook until internal temperature reaches 165ºF (74ºC).