Cornflake Parmesan Chicken Tenders
Cornflake Parmesan Chicken Tenders

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cornflake parmesan chicken tenders. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

The Taste You'll Love To Serve With Classico Dinner Recipes. In a shallow bowl, combine the first six ingredients. Place butter in another shallow bowl.

Cornflake Parmesan Chicken Tenders is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Cornflake Parmesan Chicken Tenders is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have cornflake parmesan chicken tenders using 9 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Cornflake Parmesan Chicken Tenders:
  1. Make ready 2 lb chicken breast tenders (boneless, skinless)
  2. Take 1 cup buttermilk
  3. Take 2 cup cornflakes - crushed
  4. Prepare 2/3 cup grated parmesan & romano cheese
  5. Prepare 1 tsp dried parsley flakes
  6. Take 1 tsp salt
  7. Make ready 1/2 tsp garlic powder
  8. Make ready 1/4 tsp onion powder
  9. Make ready 1/4 tsp black pepper

Your family - especially your kids, will LOVEEE this chicken tenders because they are crispy on the outside yet tender and juicy on the inside and just tasting de-li-ci-ous. Place the chicken strips into a large ziploc bag or a container with a lid. First, pour corn flakes into a large plastic zipper bag, close the bag, and then use a rolling pin to turn the flakes into crumbs. Cover a baking sheet with aluminum foil and set a heatproof wire baking rack on top; spray rack lightly with cooking spray.

Instructions to make Cornflake Parmesan Chicken Tenders:
  1. Place chicken breast tenders in a one gallon Ziploc bag. Add buttermilk. Seal bag, squeezing out as much air as possible and gently squish pieces around to coat evenly. Place in fridge to marinate for at least 1 hour (4 hours or more is best)
  2. When ready to bake: Preheat oven to 350°F and grease or line a baking sheet. In another gallon Ziploc bag crush cornflakes to about panko bread crumb size. Add remaining six ingredients listed. Seal bag and shake to mix.
  3. Use tongs to transfer about 4 tenders at a time to the bag of crumb mix. Seal bag with air inside, shake to coat pieces, transfer coated pieces to baking sheet with tongs. Repeat in batches until all pieces are coated. NOTE: I patted the remaining loose crumb mix left in the bag onto the tops of the tenders to ensure a good crunch.
  4. Place in oven and bake uncovered for 30 - 40 minutes, or until Fully cooked. Remove from oven, let cool 5 minutes, Serve with your favorite sides and enjoy! Goes great with bowtie alfredo! - - https://cookpad.com/us/recipes/343142-cream-cheese-alfredo-sauce

First, combine Corn Flakes, Ranch seasoning, and Parmesan in a shallow dish. Dip the chicken in your milk and egg mixture, then in another bowl, dredge your tenders in the cornflake mixture. I like to use chicken breast tenders because they cook quickly and they're already pre-cut which saves on prep time. You can also use this cornflake coating on regular chicken breasts or boneless skinless chicken thighs. If you use larger breasts or thighs, be sure to adjust the bake time accordingly.

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