Cornflake-Crusted Chicken Tenders

Ingredients for Cornflake-Crusted Chicken Tenders

• 60g plain flour

• 3/4 teaspoons salt

• 1/2 teaspoons pepper

• 2 large eggs

• 600g cornflakes, finely crushed (about 1 cup crushed)

• 2 teaspoons dried parsley

• 1 teaspoon garlic powder

• 1 teaspoon dried dill

• 2.5kg boneless skinless chicken tenders (about 20 tenders)

• 120ml store-bought ranch dressing

1. Preheat oven to 204°C. Cover a baking sheet with aluminum foil and set a heatproof wire baking rack on top; spray rack lightly with cooking spray.

2. In a small bowl or shallow dish, season flour with 1/4 teaspoons each salt and pepper; whisk eggs in another shallow dish. In a third shallow dish, mix cornflakes with parsley, garlic, dill, the remaining 1/2 teaspoons salt, and the remaining 1/4 teaspoons of pepper.

3. Dredge chicken in flour to coat, shaking off excess. Dip into egg and then into cornflake mixture, making sure entire surface is coated. Arrange on prepared baking rack.

4. Bake for 12 to 15 minutes, or until golden brown and cooked through, flipping once during cooking. Serve with Buttermilk Ranch Sauce for dipping.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.