We used to eat with my grandparents every Wednesday night before church, there was a standing date and we’d pop in before church and have dinner. I was always most excited when she made these particular chicken tenders. I’m not sure what makes them so good, maybe it’s the crunchiness of a fried chicken tender in the goodness of an oven baked dish.
For whatever reason, when I was making our menu plan for the week I couldn’t get these out of my head. So I made a batch for us last night. And the best part? Even the pickiest of eaters in my house (ahem, Braylen) loved them. Dinner was definitely a success.
Crunchy Corn Flake Chicken
2 pounds boneless, skinless chicken breast cut into strips (think chicken fingers)
2-3 cups crushed corn flakes
1/3 c shredded cheddar cheese
3 tablespoons all purpose flour
a pinch salt, pepper and paprika
1/4 c buttermilk
Preheat oven to 350 degrees.
In a gallon size Ziploc bag, crush cornflakes. Once they are crushed add cheese and mix well.
In a shallow bowl, mix flour, salt, pepper and paprika. In a separate shallow bowl add buttermilk.
Dredge the chicken in flour and then submerge in buttermilk.
Place the chicken in the bag and coat well.
Transfer to a cookie sheet. Once all the chicken is ready to go into the oven bake for 30-40 minutes (until chicken is completely done, this will vary depending on the size of the chicken strips).
So incredibly simple, but the cornflakes and chicken combined with the well seasoned flour packs a nice punch of flavor in each bite. It’s just as crunchy as fried chicken, but much more easy on your waist line.