Cornflake Chicken Tenders Recipe

Slice and season

Pat the chicken breasts dry with paper towels. Slice each breast across the grain into 3–4 strips about 1 to 1½ inches wide to make tenders (aim for similar thickness). Lay strips on a plate and season both sides evenly with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and ½ tsp paprika. Set aside for 5–10 minutes to come to room temperature while you prepare the breading station.

Prepare flour bowl

Place ¾ cup all-purpose flour in a shallow bowl or plate. This will be the first dredge.

Prepare egg wash

In a second shallow bowl, crack 2 large eggs, add 3 tablespoons milk, and whisk until smooth.

Prepare cornflake crumb

Place 3 cups cornflakes in a large zip-top bag or food processor. Add ¼ cup grated Parmesan, 1 tsp dried parsley (if using), ½ tsp salt, and ¼ tsp black pepper. Crush the cornflakes to coarse crumbs (about the texture of coarse panko) either by sealing the bag and rolling a rolling pin over it or pulsing 6–8 times in a food processor. Pour the crumbs into a shallow plate for breading.

Bread the tenders

Working one at a time, dredge a chicken strip in the flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press firmly into the cornflake crumbs to coat all sides. Place finished tenders on a wire rack or plate. Repeat until all tenders are breaded. For a thicker crust, double-dip: return each coated tender to the egg wash briefly and recoat with crumbs.

Heat oil

Pour about ½ cup vegetable oil into a large skillet (cast-iron or nonstick) — you want enough oil to come up roughly 1/8 to 1/4 inch to shallow-fry. Heat over medium heat until the oil registers 350°F (175°C) on a thermometer or a small breadcrumb sizzles and browns in about 10–15 seconds.

Fry the tenders

Carefully add breaded tenders in a single layer without overcrowding (work in batches if needed). Fry 2–3 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed so crumbs brown but do not burn.

Drain and rest

Transfer cooked tenders to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Let rest 2–3 minutes to finish cooking and let the crust set.

Serve the cornflake chicken tenders warm with lemon wedges and your preferred dipping sauce. Leftovers can be cooled completely, refrigerated in an airtight container for up to 3 days, and reheated in a 375°F (190°C) oven for 8–10 minutes to crisp.