Juicy on the inside and perfectly crunchy on the outside, these Crispy Baked Cornflake Chicken Strips are a quick and easy dinner everyone loves. They bake up golden and crispy in about 15 minutes using just four main ingredients plus a few simple spices. It’s an easy weeknight recipe that both kids and adults will happily devour.
Jump to:
- Better-For-You Cornflake Crusted Chicken Tenders
- Why You’ll Love This Recipe
- Ingredient Photo: Crispy Baked Cornflake Chicken Strips
- Ingredient Notes for Cornflake Chicken Tenders
- How to Make Crispy Baked Cornflake Chicken Strips
- Dipping Sauces for Cornflake Chicken
- Variations for Cornflake Chicken
- Storage and Reheating
- Frequently Asked Questions
- Cornflake Chicken Recipe
Better-For-You Cornflake Crusted Chicken Tenders
Whether you call them chicken tenders, chicken fingers, or chicken strips, this baked version is one you can feel good about serving your family.
They’re crispy on the outside, tender on the inside, and made without deep frying.
We eat a lot of chicken around here, so I’m always looking for new ways to switch things up. I’ve found that when I change the texture or flavor just a little, no one complains about having chicken again for dinner.
Sometimes I make fried chicken tenderloins dredged in flour and cooked in oil for a special treat. Other times, I keep it simple with pan-fried, lightly seasoned tenders.
But these cornflake chicken strips, coated in crushed cornflakes and baked until golden and crunchy, are a regular in our monthly dinner rotation.
Why You’ll Love This Recipe
Simple ingredients. Made with basic pantry staples you probably already have on hand, so there’s no special trip to the store.
Crowd-pleasing. Crispy on the outside and tender and juicy inside, these are sure to become a family favorite.
Restaurant-quality meal. Serve them with baked or air fryer French fries for a lighter, homemade take on your favorite fast food joint combo.
Ingredient Photo: Crispy Baked Cornflake Chicken Strips
Ingredient Notes for Cornflake Chicken Tenders
- Chicken: I like to use chicken tenderloins that are already separated from the breast for convenience. You can also use boneless skinless chicken breasts cut into strips for a more budget-friendly option. Just try to cut them evenly so they cook at the same rate.
- Corn Flakes: Any brand works here. Be sure to use plain corn flakes that aren’t sweetened or flavored. Crush them into coarse crumbs — not powder — for the best crispy texture.
- Eggs: The eggs help the coating stick to the chicken and create that golden crust.
- Milk: Whisked into the eggs to thin the mixture slightly and help it coat the chicken evenly.
- Seasonings: I use onion powder, garlic powder, smoked paprika, salt, and black pepper. Feel free to adjust the spices to your taste or add a pinch of cayenne for a little heat.
- Cooking Spray: I don’t usually include this in my ingredient notes but it’s essential in this particular recipe to get that nice crispy texture.
How to Make Crispy Baked Cornflake Chicken Strips
Jump to RecipeHere’s a quick look at the steps (with photos). You’ll find complete directions and ingredient amounts in the recipe card below.
Set up a dredging station with the egg mixture in a shallow dish and the cornflake mixture in a separate dish. Coat chicken in the egg mixture then the cornflake crumbs.
Place on a parchment paper lined rimmed baking sheet and bake in a preheated oven for 14-16 minutes or until a thermometer reads 165°.
Dipping Sauces for Cornflake Chicken
Cornflake chicken pairs perfectly with sweet, creamy, or spicy dipping sauces. Below are some ideas:
- Spicy Sriracha Mayo – Creamy with a bold kick of heat.
- Chili Sauce – Sweet and tangy with just a touch of spice.
- Buttermilk Honey Mustard Dressing – Sweet, tangy, and perfect with crispy chicken.
- Avocado Lime Ranch Dressing – Cool, creamy, and fresh with bright lime flavor.
- White Gravy – A Southern-style option that turns these into comfort food.
- Classic Ranch Dressing – Always a crowd favorite.
- BBQ Sauce – Smoky and slightly sweet.
- Buffalo Sauce – For a spicy twist (serve with ranch or blue cheese).
- Garlic Aioli – Rich and savory.
- Spicy Ketchup – Just mix ketchup with your favorite hot sauce for a quick and easy dipping sauce.
Did I miss your favorite dipping sauce? Let me know in the comments!
Variations for Cornflake Chicken
- Use whole thin chicken breasts. Instead of strips, coat thin chicken breasts and bake at 375°F for 30–40 minutes, or until a meat thermometer reads 165°F in the thickest part. Cooking time may vary depending on how thick or large your chicken breasts are.
- Swap the coating. Replace the cornflakes with crushed potato chips or buttery crackers for a different flavor and texture.
- Add extra heat. Mix in chili powder, cayenne pepper, or a pinch of red pepper flakes for a spicier version.
- Try ranch-style. Replace the seasonings with a packet of dry ranch dressing mix for an easy flavor boost.
Storage and Reheating
Store in an airtight container in the fridge for 3-4 days.
Reheat in the microwave, air fryer, or oven. Kelly over at Kelly to Eat has a great how-to for reheating chicken tenders, so check that out.
Frequently Asked Questions
Absolutely! Air fry in a single layer at 380°F for 10–14 minutes, turning halfway through, until golden and the internal temperature reaches 165°F.
Place them in a zip-top bag and crush with a meat mallet, rolling pin, or heavy skillet. You can also pulse them a few times in a food processor — just don’t over-process.
Aim for coarse crumbs with small flakes still visible. You don’t want fine powder — the larger pieces create the best crunchy texture.
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Cornflake Chicken Recipe
Ingredients
- 12 chicken tenderloins about 2 pounds
- 1 cup corn flakes
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 eggs
- ¼ cup milk
- nonstick cooking spray
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper and spray the parchment with nonstick cooking spray.nonstick cooking spray
- Prepare the cornflake coating: Crush the cornflakes in a zip-top bag, transfer to a shallow bowl and mix in the spices.1 cup corn flakes, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon smoked paprika, ¼ teaspoon salt, ⅛ teaspoon black pepper
- Mix the egg wash: In a shallow dish, whisk together the eggs and milk until combined.2 eggs, ¼ cup milk
- Prep the chicken: Remove the cartilage and any clear membrane from each chicken tender .12 chicken tenderloins
- Coat the chicken: Dip each chicken tender into the egg mixture, then press into the cornflake mixture, coating evenly. Place coated tenders on the prepared baking sheet, and spray the side facing up with more cooking spray.
- Bake until golden: Bake in the preheated oven for 14–16 minutes, or until chicken is cooked through and the coating is crispy.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.