We serve them with an irresistible honey mustard sauce, some type of green like roasted broccoli or salad and fries or mac and cheese. It’s like an adult version of a kids meal and I’m all about it! These baked chicken tenders can also be served as an appetizer too. Set out a couple different dipping sauces and everyone will be happy! This cornflake chicken has zero frying involved, uses a standard breading procedure with cornflake crumbs and the chicken fingers get baked until golden brown on a baking sheet. It couldn’t be easier. Some other chicken recipes I’m loving right now are my Creamy Chicken Marsala Pasta, Pumpkin Curry with Chicken, Pesto Gnocchi with Chicken, and Sheet Pan Chicken & Veggies.
Chicken: You’ll need boneless, skinless chicken tenders or you can cut a boneless chicken breast lengthwise into pieces about ½ inch thick to make your own chicken tenders. Flour: We use all-purpose flour in our breading procedure but feel free to use your favorite gluten free flour, cassava flour, rice flour or cornstarch if needed. Cornflakes: Crushed cornflakes are used to coat the chicken strips. Corn itself contains no gluten but some cornflake cereals may contain gluten so be sure to read the label if needed. Eggs: eggs are needed for the breading procedure. You will make an egg wash by whisking the 2 eggs together with a little water.
These are a quick, nutritious, 30-ish minute meal that I know the whole family will love! Here’s how you make it:
