Cornflake Crusted Chicken Tenders with Honey Vinegar Glaze

These cornflake crusted chicken tenders bake up extra crispy in the oven and get brushed with a sweet and tangy honey vinegar glaze for an easy family dinner.

These chicken tenders look and taste a little like fried chicken without actually having to fry anything. The crushed cornflakes create such a crispy coating in the oven, especially when you brush the chicken a little olive oil before baking.

I made these during a week when I was trying to skip the grocery store and cook through what I already had in the refrigerator, pantry, and freezer. I had cornflakes sitting in the pantry that I had specifically bought to make chicken tenders, so it felt like the perfect time to finally use them.

The honey vinegar glaze might be my favorite part. It is sweet, buttery, and tangy without being spicy, which makes it especially good for kids. You can brush it over all of the chicken or leave some tenders plain and serve the glaze on the side.

Main Ingredients & Swaps

• Chicken tenders: You can buy chicken already cut into tenders or slice chicken breasts into strips. In the video, I started with larger chicken breasts and cut them down into different sized pieces.
• Cornflakes: These make the chicken especially crispy without deep frying. Pulse them until crushed, but try to leave a little texture rather than turning them completely into powder.
• Flour: The first coating helps the egg mixture stick to the chicken and gives the breading a better base.
• Eggs: These help the crushed cornflakes adhere to the chicken.
• Paprika, garlic powder, and onion powder: These season both the flour and egg mixture so the chicken has plenty of flavor underneath the crispy coating.
• Olive oil: A light coating before baking helps the cornflakes brown and crisp in the oven.
• Honey: This creates the sweet base for the glaze.
• White vinegar and apple cider vinegar: Using both gives the glaze plenty of tang without overpowering the honey.
• Butter: Adds richness and helps turn the honey and vinegar into a glossy glaze.
• Lemon: A little fresh lemon juice brightens everything up at the end.

How I Make It

I start by preheating the oven to 425°F or about 220°C and setting wire racks over two large rimmed baking pans lined with parchment paper. The racks allow hot air to circulate around the chicken, which helps the coating stay crispy.

Next, I toss the chicken in seasoned flour. In another bowl, I whisk the eggs with more paprika, garlic powder, and salt, then add the crushed cornflakes to a third bowl.

Each piece of chicken goes from the flour into the egg mixture and then into the cornflakes. Press the cornflakes onto the chicken so you get a really good coating all the way around. This was one of the little things that made a big difference when I made them in the video.

Once all of the chicken is on the racks, I drizzle or spray it lightly with olive oil and bake for 15 minutes. Flip the tenders and bake for another 10 to 15 minutes, until the coating is deeply golden and the chicken is cooked through.

While the chicken is baking, I make the honey vinegar glaze. Add the olive oil, butter, honey, white vinegar, apple cider vinegar, lemon juice, and salt to a small saucepan. Bring it to a gentle boil, then lower the heat and simmer for about 5 minutes until it thickens slightly.

Let the chicken rest for 6 to 8 minutes after baking, then brush the warm glaze over all sides just before serving.

Optional Dipping Sauces

I made a basil cream sauce to go with these chicken tenders, and the fresh herbs and creamy sauce are especially good with the crispy cornflake coating and sweet glaze.

You can find my full Basil Cream Sauce recipe here.

My Greek Yogurt Ranch Dressing is another really easy option. It is creamy, tangy, and works especially well if you decide to leave some of the chicken tenders without the honey glaze.

You could even put both sauces on the table and let everyone choose their own.

Tips & Storage

• Do not crush the cornflakes too finely. You want small crispy pieces rather than cornflake flour. Pulsing them in batches makes it easier to get an even texture.
• Press the coating onto the chicken. Once the chicken goes into the cornflakes, press them firmly onto each side so the coating stays put.
• Use a wire rack. Baking the chicken elevated above the pan helps the bottom stay much crispier.
• Add a little olive oil. Spraying or lightly drizzling the breaded chicken before baking helps create that golden fried chicken look without actually frying it.
• Glaze right before serving. The longer the glaze sits on the chicken, the softer the cornflake coating becomes. For the crispiest chicken, brush it on just before eating.
• Store leftovers separately when possible. Refrigerate leftover chicken in an airtight container for up to 3 to 4 days. If you know you will have leftovers, keep the glaze separate and add it after reheating.
• For reheating, the oven or air fryer will give you the best texture. Heat the chicken until warmed through and crispy again, then brush it with the glaze.

Watch me make these cornflake crusted chicken tenders in my YouTube video below!

https://youtu.be/UD_2sF9kTKE

Cornflake Crusted Chicken Tenders

Crispy oven baked chicken tenders coated in crushed cornflakes and finished with a sweet and tangy honey vinegar glaze.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Resting time 7 minutes mins

Total Time 57 minutes mins

Course: Chicken

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 pounds chicken tenders
• ½ cup all purpose flour
• 2 tablespoons paprika divided
• 2 tablespoons garlic powder divided
• 1 teaspoon onion powder
• 2 teaspoons salt divided
• ½ teaspoon black pepper
• 4 large eggs
• 6 cups cornflakes pulsed until finely crushed
• 2 tablespoons olive oil for coating

For the Honey Vinegar Glaze

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• ⅓ cup honey
• 1 tablespoon white vinegar
• 3 tablespoons apple cider vinegar
• ¼ teaspoon salt plus more to taste
• Juice of ½ lemon

Notes

• Serve with the honey vinegar glaze, basil cream sauce, homemade ranch, or a combination of dipping sauces.
• For the crispiest leftovers, store the chicken and glaze separately and reheat the chicken in the oven or air fryer before serving.

Method

 

1. Preheat the oven to 425°F or 220°C. Line two large rimmed baking pans with parchment paper and place a wire rack on each pan.
2. In a large bowl, combine the flour, 1 tablespoon paprika, 1 tablespoon garlic powder, onion powder, 1 teaspoon salt, and black pepper. Add the chicken tenders and toss to coat.
3. In a separate bowl, whisk the eggs with the remaining paprika, garlic powder, and salt. Place the crushed cornflakes in a third bowl.
4. Dip each chicken tender into the egg mixture, then press into the crushed cornflakes until well coated. Arrange on the wire racks and drizzle or spray lightly with olive oil.
5. Bake for 15 minutes, flip, then bake for another 10 to 15 minutes until golden, crispy, and cooked through. Let rest for 6 to 8 minutes.
6. Meanwhile, add the olive oil, butter, honey, white vinegar, apple cider vinegar, lemon juice, and salt to a small saucepan. Bring to a gentle boil, reduce the heat, and simmer for about 5 minutes until slightly thickened.
7. Brush the warm glaze over the chicken tenders just before serving.

This post may contain affiliate links, which means I may earn a small commission at no additional cost to you. Thank you for supporting me and my family!