Cornflake Crusted Chicken Tenders
Crispy oven baked chicken tenders coated in crushed cornflakes and finished with a sweet and tangy honey vinegar glaze.
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
Instructions
- 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.
- 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.
- In a separate bowl, whisk the eggs with the remaining paprika, garlic powder, and salt. Place the crushed cornflakes in a third bowl.
- 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.
- 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.
- 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.
- Brush the warm glaze over the chicken tenders just before serving.
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.
