Introduction
Remember those crispy, crunchy chicken fingers from childhood that just tasted like pure happiness? Well, get ready to bring that feeling back, but with a grown-up twist that’s so simple, you’ll be making it all the time. This Cornflake Chicken recipe is an absolute game-changer. It’s quick enough for a weeknight dinner, but special enough to make you feel like you’re in a fancy restaurant (minus the fuss!). I first tried this years ago and was immediately hooked – the crunchy coating is just perfection!
Why You’ll Love This Recipe
- Fast: Ready from start to finish in under an hour!
- Easy: Perfect for even beginner cooks.
- Giftable: While the cooked chicken isn’t for gifting, the idea of this easy meal is a gift to yourself!
- Crowd-pleasing: Kids and adults alike will devour these.
Ingredients
Gathering your ingredients is super simple for this one. Here’s what you’ll need:
- 1½ pounds chicken tenderloins: These are perfect because they cook quickly and are super tender.
- 4 cups cornflakes: Yes, the breakfast cereal! They create the most wonderfully crispy coating.
- 2 teaspoons Italian seasoning: This adds a lovely herby depth without needing a bunch of individual spices.
- 2 teaspoons garlic powder: Because everything is better with garlic!
- 1 teaspoon onion powder: For a little savory punch.
- 1 teaspoon salt: Essential for bringing out all those flavors.
- 2 large eggs: Our binder to help the coating stick.
- ¾ cup heavy cream: This adds richness and helps the coating adhere beautifully. It’s my little secret for extra crispiness!
- 1 teaspoon chopped parsley: For a pop of fresh color and flavor. Fresh is best here if you have it!
How to Make It
Alright, let’s get our hands a little bit messy and create some magic! It’s as easy as 1-2-3 (well, a few more steps, but you get the idea).
Step 1: Prep Your Oven and Cornflakes
First things first, let’s get that oven preheating to 400°F (200°C). While it’s warming up, grab a shallow dish. Pour your cornflakes into it and give them a good crush. You don’t want them to be fine powder, but more like small, sandy bits. Think about the texture you want on your chicken! Then, stir in the Italian seasoning, garlic powder, onion powder, and salt. Give it a good mix so all those yummy flavors are distributed evenly.
Step 2: Mix Up the Wet Ingredients
Now, grab another shallow dish. Crack your two large eggs into it and whisk them up with the heavy cream. This creamy mixture is going to give our chicken tenders a fantastic base for the crunchy coating. Stir in your chopped parsley – it just adds a lovely little touch of green!
Step 3: Coat the Chicken
This is the fun part! Take one chicken tenderloin at a time. First, dip it into the egg and cream mixture. Let any excess drip back into the dish. You want a nice coating, but not so much that it becomes heavy. Next, transfer the wet tenderloin to the cornflake mixture. Press down gently to make sure those cornflakes really stick all over. You want a nice, even crust!
Step 4: Bake to Perfection
Once each chicken tenderloin is beautifully coated, arrange them on a baking sheet. I like to line mine with parchment paper for super easy cleanup. Make sure they have a little bit of space between them so they can get nice and crispy all around. Pop them into your preheated oven and bake for about 20-25 minutes. Keep an eye on them – you’re looking for that gorgeous golden-brown color and for the chicken to be cooked all the way through.
Substitutions & Additions
This recipe is fantastic as is, but it’s also super adaptable. Here are some ideas to make it your own:
- Spice it Up: For a little kick, add a pinch of cayenne pepper or chili powder to the cornflake mixture.
- Different Seasonings: Swap the Italian seasoning for your favorite blend! Paprika, smoked paprika, or even a touch of curry powder can be delicious.
- Gluten-Free Option: Use gluten-free cornflakes and ensure your other seasonings are certified gluten-free.
- Parmesan Please: Stir in about ¼ cup of grated Parmesan cheese into the cornflake mixture for a cheesy crunch!
- Whole Wheat Crumbles: If you don’t have cornflakes, you could try crushed whole wheat crackers or even panko breadcrumbs, though the cornflake crunch is unique.
Tips for Success
A few little tricks I’ve learned along the way will ensure your Cornflake Chicken is absolutely perfect:
- Don’t Overcrowd the Pan: Giving the chicken space to breathe (and crisp!) is key. If you have too many, they’ll steam instead of bake.
- Press Firmly: Really press the chicken into the cornflake mixture to ensure that coating sticks well.
- Even Crushing: Aim for consistent cornflake piece sizes for an even coating.
- Prep Ahead: You can coat the chicken and place it on the baking sheet up to an hour in advance. Cover it loosely with plastic wrap and keep it in the refrigerator.
How to Store It
Leftovers are a rare occurrence in my house with this recipe, but if you do have some, they store beautifully! Once cooled completely, place the chicken tenders in an airtight container or a resealable bag. They’ll stay fresh in the refrigerator for about 3-4 days. To reheat, I find popping them back in the oven or a toaster oven at around 350°F (175°C) for a few minutes does the trick to bring back some of that glorious crunch.
FAQs
- Can I use chicken breasts instead of tenderloins?
- Absolutely! You can cut chicken breasts into tenderloin-sized pieces before coating. Just be mindful that thicker pieces might take a few extra minutes to cook through.
- Can I air fry this?
- Yes, you can! Preheat your air fryer to 375°F (190°C). Place the coated chicken in a single layer, spraying lightly with cooking spray. Cook for about 10-12 minutes, flipping halfway through, until golden and cooked through. You might need to cook in batches.
- What should I serve with Cornflake Chicken?
- This is so versatile! It’s fantastic with classic favorites like mashed potatoes, mac and cheese, or a simple green salad. Ketchup, honey mustard, or ranch dressing are always great dipping companions!
Crispy Cornflake Chicken Tenders
Equipment
- Oven Preheat to 400°F (200°C)
- Shallow dish For cornflake mixture
- Shallow dish For egg and cream mixture
- Baking Sheet Lined with parchment paper recommended
Ingredients
Hauptzutaten
- 1.5 pounds chicken tenderloins
- 4 cups cornflakes crushed into small bits
- 2 teaspoons Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 2 large eggs
- 0.75 cup heavy cream
- 1 teaspoon chopped parsley fresh is best
Instructions
- Preheat oven to 400°F (200°C).
- In a shallow dish, crush cornflakes into small bits. Stir in Italian seasoning, garlic powder, onion powder, and salt.1.5 pounds chicken tenderloins
- In another shallow dish, whisk together eggs and heavy cream. Stir in chopped parsley.1.5 pounds chicken tenderloins
- Dip each chicken tenderloin into the egg and cream mixture, letting excess drip off. Then, coat thoroughly in the cornflake mixture, pressing gently to adhere.1.5 pounds chicken tenderloins
- Arrange coated chicken tenders on a baking sheet lined with parchment paper, ensuring they have space between them.1.5 pounds chicken tenderloins
- Bake for 20-25 minutes, or until golden brown and cooked through.1.5 pounds chicken tenderloins