Description
Crack Chicken Tenders deliver pure comfort straight from your kitchen to the dinner table. Tender chicken strips coated in a crunchy, zesty seasoning blend create an addictive meal that guarantees clean plates and happy faces.
Ingredients
Scale
Main Proteins:
- 1.5 pounds chicken tenders
Coating Ingredients:
- 1 cup crushed cornflakes
- 0.5 cup grated cheddar cheese
- 1 packet (1 ounce) ranch seasoning mix
Seasonings and Binding:
- 2 large eggs
- 2 tablespoons milk
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- Cooking spray
Instructions
- Preheat your oven to 400°F (204°C) or prepare your air fryer. Combine 1 cup crushed cornflakes, ½ cup grated cheddar cheese, 1 packet ranch seasoning mix, ½ teaspoon each of garlic powder, onion powder, paprika, salt, and black pepper in a shallow dish.
- Whisk 2 large eggs and 2 tablespoons milk together in a separate bowl until thoroughly blended.
- Pat your 1½ pounds chicken tenders completely dry with paper towels to ensure maximum coating adherence.
- Dip each tender into the egg mixture, allowing excess to drip off, then coat completely in the cornflake mixture, pressing gently to help crumbs stick.
- For oven method, arrange tenders on a wire rack set inside a baking sheet. Lightly coat each tender with cooking spray to help achieve golden crispiness.
- Bake for 18-20 minutes at 400°F (204°C), flipping halfway through cooking time. Your tenders are done when internal temperature reaches 165°F (74°C) and coating looks golden brown.
- For air fryer method, place tenders in a single layer in the basket. Spray lightly with cooking spray to enhance crispiness.
- Air fry at 400°F (204°C) for 12-15 minutes, turning tenders over midway through cooking. Ensure chicken reaches 165°F (74°C) internal temperature.
Notes
- Letting the chicken marinate in buttermilk for at least 2 hours (or overnight) ensures super tender meat and helps the breading stick better.
- Crush cornflakes or panko for extra crunch in the coating, which creates a more textured and crispy exterior than standard breadcrumbs.
- Pat chicken tenders completely dry before breading to prevent soggy breading and guarantee maximum crispiness when frying.
- Use a meat thermometer to check internal temperature reaches 165°F, ensuring chicken is safely cooked without becoming dry or overdone.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 345 kcal
- Sugar: 2 g
- Sodium: 710 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 150 mg