The cornflakes give a nice crunch to these oven-baked chicken tenders, which are great for a meal or snacking. —Kris Lehman
- 1 cup finely crushed cornflakes
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 16 chicken tenders (about 1-3/4 pounds)
- 1/4 cup butter, melted
- Marinara sauce, warmed
- Line a 15-in. x 10-in. x 1-in. baking pan with foil; coat foil with cooking spray. In a shallow bowl, combine the cornflakes, Italian seasoning, salt and pepper. In another shallow bowl, lightly beat egg. Dip chicken in egg, then in cornflake mixture. Place chicken in prepared pan. Drizzle with butter. Bake, uncovered, at 400° for 18-22 minutes or until juices run clear. Serve with marinara sauce. Yield: 4 servings.
Originally published as Cornflake Crunch Tenders in Test Kitchen Favorites 2004 2005, p130
Reviews for Cornflake Crunch Tenders
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review