The Best Cornflake Chicken Tender Recipes You’ll Ever Taste!

Author: rahat hossain
October 19, 2022

Cornflake wings are delicious, but I have yet to find a wing sauce close to the one my parents used to make. The sauce is seasoned with a packet of dressing mix, which is probably why I like it so much. However, that blew my mind because it’s a huge step up from the traditional hot sauce and butter combination.

I feel incredibly uninspired whenever I eat wings coated in the orange “Frank’s & Butta” sauce. Nowhere near as spicy or flavorful as the sauce I make. If you don’t like Cornflake dressing, you can use any other sauce you choose on these tenders. They work wonderfully together or stand on their own.

What is Cornflake Chicken Tender?

What is Cornflake Chicken Tender?
  • Save

Cornflake Chicken Tenders are a great source of lean protein and iron but contain some fat. However, cooking them properly helps reduce their fat content and makes them healthier overall. This article will show you how to cook Cornflake Chicken Tender recipes perfectly.

Cornflake Chicken contains B vitamins, selenium, zinc, vitamin D, and omega-3 fatty acids. In addition, it has less saturated fat than beef or pork, and its high fiber content keeps you feeling full longer.

Chicken parts you should use for this item

Tenderloins are our preferred chicken cut, but chicken breast can be used as well if the meat is sliced into long, thin strips.

Sometimes when we’re craving Cornflake Chicken Tenders, but all we have are standard boneless skinless chicken breasts, we resort to this method.

How to make Cornflake Chicken Tender?

The best way to make Cornflake Chicken Tenders is to marinate them in a mixture of soy sauce, honey, garlic powder, salt, pepper, onion powder, and cayenne pepper. Place them into a hot pan with some oil until golden brown. Then add cheese, bacon bits, and ranch dressing mix. Cook for another 10 minutes or so, then serve.

Tools/Equipment You’ll Need

This recipe requires a large ovenproof skillet, such as a cast iron skillet. Use two pans if your pan isn’t big enough for the chicken Tenders. It would help if you had a cutting board and another large bowl. Make sure you keep all ingredients at room temperature.

Tools/Equipment You'll Need
  • Save

Recipe 1 (Oven-baked)

  • Prep time: 5 min
  • Cook Time: 35 min
  • Serving: 6 people
  • Cooking Difficulty: Easy
  • Cuisine: American
  • Course: Main course
  • Calories: 403 calories

Nutrition Information

  • Serving: 1Tender
  • Calories: 403kcal (20%)
  • Carbohydrates: 8g (3%)
  • Protein: 25g (50%)
  • Fat: 30g (46%)
  • Saturated Fat: 7g (44%)
  • Cholesterol: 148mg (49%)
  • Sodium: 563mg (24%)
  • Potassium: 322mg (9%)
  • Fiber: 1g (4%)
  • Sugar: 6g (7%)
  • Vitamin A: 143IU (3%)
  • Vitamin C: 1mg (1%)
  • Calcium: 18mg (2%)
  • Iron: 1mg (6%)

Ingredients

  • Tenders from two Cornflake Chickens
  • Salt and pepper to taste
  • For Sauce
  • Four teaspoons of butter
  • One tablespoon of mustard and one tablespoon of whole-grain Dijon mustard
  • Honey, 2 Tablespoons
  • Six minced garlic cloves 1/4 teaspoon crushed red pepper flakes.

Directions

  • Preheat the oven to 350° and prepare a rimmed sheet pan lined with aluminum foil. Add the cereal and all of the spices to the bowl of a food processor fitted with the blade attachment and pulse until the cornflakes turn to crumbs.
  • Drizzle in the oil through the feed tube and pulse until evenly distributed.
  • Suppose you do not have a food processor. To set up your dredging station, set out 3 shallow dishes. Add 1 cup of flour to the first dish.
  • Add the eggs and mustard to the second dish and whisk until the eggs are completely broken up.
  • Lastly, add the Cornflake mixture to the third bowl. Dredge each piece of chicken in the flour, shaking off any excess. Then, dip both sides in the egg mixture and thoroughly coat the Cornflake crumbs. Transfer the chicken to the prepared baking sheet, and bake for 45-50 minutes (until the internal temperature of the chicken registers a safe 165°F). Remove from the oven and allow to cool slightly. Serve, and enjoy.

Recipe 2 (Air fried)

  • Prep time: 10 min
  • Cook Time: 20 min
  • Serving: 20 meatballs
  • Cooking Difficulty: Easy
  • Cuisine: American
  • Course: Main course
  • Calories: 52 calories

Nutrition Information

  • Calories 52Calories from Fat 18
  • Fat 2g3%
  • Cholesterol 14mg5%
  • Sodium 141mg6%
  • Potassium 97mg3%
  • Carbohydrates 1g0%
  • Protein 6g12%
  • Vitamin A 705IU14%
  • Vitamin C 0.7mg1%
  • Calcium 16mg2%
  • Iron 0.3mg2%

Ingredients

  • As for the chicken, I’m using two pounds of bone-in, skin-on Tenders.
  • Seasoning salt and pepper for flavoring and spicing.
  • Olive oil, I like to use olive oil since it has a mild flavor that complements the chicken.
  • Mustard powder.
  • Honey.
  • Six minced fresh cloves of garlic.
  • 1 1/2 tablespoons or one fresh clove.
  • Red pepper flakes.

Directions

  1. The recommended preheating temperature for an air fryer is 400 degrees Fahrenheit.
  2. Combine the flour, salt, pepper, garlic powder, and onion powder in a medium basin and set aside.
  3. Prepare the eggs by whisking them with water and spicy sauce in a medium bowl.
  4. Coat the tenders in the flour mixture, ensuring they are covered on all sides; then, shake off any excess flour. Coat the tender in the egg mixture, then remove any excess with a fork. Coat the tender with the flour mixture and press it down to make a crust. Take a deep breath and let out any excess.
  5. If using a large air fryer, spray the basket with olive oil before adding the tenders in a single layer. You should liberally coat the tops with olive oil spray to ensure no dry areas.
  6. Fry in an air fryer for 10 minutes, turning once. Spray with olive oil spray again after turning. Once they acquire a golden-brown color and an internal temperature of at least 165 degrees Fahrenheit, chicken tenders are done.
  7. Throw the finished skewers into a big bowl. Add anywhere from 2 to 4 tablespoons of Cornflake sauce based on your tolerance for heat. Make sure to handle the tenders carefully as you throw them in the sauce. You can also use the sauce to lightly coat them. Use a dipping sauce that you enjoy.

Recipe 3 (Deep Fried)

  • Prep time: 5 min
  • Cook Time: 1 hour
  • Serving: 8
  • Cooking Difficulty: Easy
  • Cuisine: American
  • Course: Main course
  • Calories: 530 kcalories

Nutrition Information

Calories: 529.65kcal, Carbohydrates: 28.64g, Protein: 33.03g, Fat: 30.61g, Saturated Fat: 8.81g, Cholesterol: 173.2mg, Sodium: 630.71mg, Potassium: 492.33mg, Fiber: 1.17gSugar: 3.28g, Vitamin A: 502.54IU, Vitamin C: 0.46mg, Calcium: 87.9, mgIron: 2.74mg

Ingredients

  • 1 pound of chicken breasts
  • 1 quart of milk
  • 2 eggs
  • 2-tablespoons of your favorite spicy condiment
  • two cups of flour
  • Spices, herbs, and sauces, including salt, pepper, garlic powder, and Cajun
  • between two-thirds and three-quarters of a cup of chili sauce (depending on your preference)
  • A quarter of a cup of butter
  • Zesty Italian Dressing, 1/2 Package

Instructions

  1. Season your chicken tenders with salt, pepper, garlic powder, and Cajun spice.
  2. Marinate for as long as possible, preferably overnight, but even a few hours will do.
  3. After the chicken has marinated, put the flour in a bowl and season it with salt and pepper.
  4. To keep the chicken warm, place it on a sheet tray and set it close to your bowl. You should remove the chicken from the marinade and transfer it to the flour one piece at a time.
  5. Use pressure to ensure that the chicken is evenly coated with flour. Double-coat the crunchy goodness by dipping it back into the marinade and then the flour. Chicken should rest in the coating for 30 minutes.
  6. Because shallow frying uses so much less oil, bring a cast-iron pan to 350 degrees Fahrenheit and fill it halfway with oil.
  7. Cook for three minutes per side and set on a wire rack to cool.
  8. Prepare the Cornflake sauce while those are cooling. Add the spicy sauce and seasonings to the butter while it’s melting over low heat.
  9. You can adjust the heat level by adding more or less spicy sauce.
  10. Add a little white or brown sugar to reduce the heat. Mix the chicken with the sauce in a large bowl when ready to serve.

How do I know when my Cornflake Chicken is done?

Using a meat thermometer is the only surefire method of checking whether or not the chicken is cooked all the way through. The internal temperature of cooked Cornflake Chicken should register between 165 and 175 degrees Fahrenheit on a meat thermometer inserted into the thickest portion of the bird. Due to the minerals in the bones, whole Cornflake Chicken on the bone might sometimes be somewhat pink even after being cooked for the recommended amount of time.

How do I know when my Cornflake Chicken is done?
  • Save

Why Should you choose the recipe?

Fewer micronutrients are found in Cornflake Chicken, yet it still has many of the same health benefits as chicken. Cornflake Chicken is an excellent source of lean protein, with only 170 calories and 21 grams of protein per 4-ounce serving. Maintaining muscle mass is impossible without protein, which is crucial for cell structure, metabolic function, and nutrition delivery.

B vitamins, especially niacin (B6), are abundant in Cornflake Chicken. Niacin is essential for the body to produce energy and communicate with its cells. In addition, it’s a great source of selenium, a mineral that plays a crucial role in maintaining a healthy metabolism.

What should I serve with the recipe?

A picnic without fried chicken isn’t complete, and neither is a Sunday supper without it. So my family and I enjoy a robust lunch of fried chicken Tenders, mashed potatoes prepared in advance, green garlic beans, and homemade biscuits.

Hot or cold, these fried chicken Tenders satisfy your hunger, making them ideal for picnics and other outdoor gatherings. Serve with traditional American accompaniments such as Creamy Walnut Coleslaw, Fruit Salad, Lemon Herb Red Potato Salad, Bacon Green Bean Salad, and Creamy Cornbread Casserole.

What should I serve with the recipe?
  • Save

Things you should avoid

When cooking Cornflake Chicken Tenders, avoid adding too much onion powder, garlic powder, salt, pepper, paprika, cayenne pepper, oregano, basil, thyme, rosemary, sage, bay leaves, black peppercorns, and nutmeg. These ingredients can mask the flavor of the meatballs, making them bland.

Also, do not use all butter when sauteeing the meatballs. Instead, use only half the butter and add some olive oil. This will prevent the meatballs from sticking together, which would be difficult to break apart once cooked.

How to Store?

Any leftover Cornflake Chicken Tender should be stored in a sealed plastic bag or container in the fridge. They can be kept for up to four days without becoming bad. To reheat the fried chicken, place the pieces on a baking sheet and bake at 400 degrees Fahrenheit for around 20 minutes. Raising the temperature will keep the crispness for longer.

The Cornflake Chicken can be frozen after it has cooled completely and stored in an airtight container or freezer bag. Use within four months of freezing for optimal quality. Refrigerate overnight to defrost, then reheat as directed above.

The safest way to thaw a frozen whole Cornflake Chicken or frozen Cornflake Chicken pieces is in the refrigerator. One day of thawing is required for every four pounds of frozen poultry. Plan, especially considering the time needed to brine the Cornflake Chicken.

Expert Tips about the recipe

  • One frequent technique to prevent fried Cornflake Chicken breading from flaking is to let the chicken lie on a baking sheet after cooking.
  • If you’re dredging the Cornflake Chicken in buttermilk and flour, dust off any excess before patting it dry. After shaking off the excess flour, pat the chicken dry before cooking.
  • Make sure the chicken is not overcrowded in the pan when frying it. Crowding the oven will lower the temperature, preventing a golden, crisp surface from forming.
  • If you have a lot of chicken Tenders to fry, you might knock off the breading when you flip the one next to it.
  • Top-Rated Frying Oil – When frying meat, selecting an oil with a high smoke point is essential.
  • Corn oil is my go-to because it’s cheap and delicious. But other fats like peanuts, avocado, and safflower can be used instead.
  • If you want to get rid of the Tender bone, lay the tender on the cutting board so the bone is facing up. Cut tightly along the length of the Tender bone on both sides using the point of a sharp knife, such as a boning knife. When the bone is visible on both sides, you can cut along its length by sliding the knife under it. Remove any excess sinew or cartilage from your Tenders.
  • Cornflake Chickens from certain popular grocery brands are pre-brined. Look for the word “salt” or “salt solution” on the label. If your Cornflake Chicken has already been brined, you can omit the salt from the buttermilk marinade and keep it in the flour coating.
  • Because of the temperature differences that occur while frying in batches, a deep-fry thermometer is essential for preparing poultry like Cornflake Chicken or chicken. Before frying a new set, increase the oil temperature to 350 degrees Fahrenheit and keep it there throughout the frying process.
  • Do not crowd the pan, as this will cause the oil temperature to drop, making for a soggy, greasy crust.
  • Using an instant-read thermometer is the most reliable method for determining when something is done cooking. Cornflake Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit. If you want an exact temperature reading from the drumstick, keep the thermometer away from the bone.
Expert Tips about the recipe
  • Save

Suggestions for Preparation

  • The fried boneless Cornflake Chicken pieces can be used to make the best Cornflake Chicken club sandwich with any leftovers, or you can try any of the other delicious recipes below.
  • The spice mixture can be prepared a week ahead of time and kept in an airtight container at room temperature.
  • The day before, prepare the seasoned flour in a baking dish. (The buttermilk mixture should not be added until the food is ready to be cooked.) Store unrefrigerated and covered.
  • Since bringing a Cornflake Chicken for 8 hours overnight, you should do the prep work the day before. Maintain cold storage.

How long does it take to cook?

Cooking Cornflake Chicken Tender takes about 60 minutes to marinate, and they taste great. The key to cooking them is using a slow cooker. If you don’t want to use a slow cooker, you should preheat your oven to 350°F for 20 minutes. Then place your Cornflake Chicken Tenders inside the range for 10 to 15 minutes.

Reheating Cornflake Chicken Without Overcooking It

  • Chicken can be reheated in several methods, but the two most frequent are the oven and the microwave.
  • Before putting anything in the oven, ensure it is preheated to 325 degrees Fahrenheit and that a baking sheet has been lined with aluminum foil. Wrap the chicken tightly in aluminum foil by placing it in the middle and bringing the sides up (brushing with a bit of olive oil before wrapping in foil will also help to keep the chicken crispy on the outside). Wait until the interior temperature reads 165 degrees Fahrenheit.
  • You can cook the chicken in the microwave by placing it in a dish that can withstand the high temperatures inside the microwave. Once more, brushing the chicken with olivoilil will keep it juicy while it cooks. Microwave on high for 2–3 minutes at a time, covered, until the interior temperature reaches 165 degrees Fahrenheit. The chemicals from regular plastic wrap could leach into the chicken if you wrap it in it.

Statistics/analysis

  • I noticed that using 99% lean Cornflake Chicken in this recipe results in the meatballs is a bit drier, but they have less fat and are lighter.

Source: perchancetocook.com

  • These meatballs are juicy if you use 94% fat ground Cornflake Chicken.

Source: perchancetocook.com

  • Don’t be alarmed by the extra fat that melts off while they bake. If you use 94% ground Cornflake Chicken, remove them from the pan, and wipe off any excess liquid.

Source: perchancetocook.com

Variations you can make

It’s simple to discover alternatives that will produce the same number of servings if you’re unable to locate or don’t want to utilize specific Cornflake Chicken parts.

  • You can adjust the seasonings to your liking. Try it with Cajun seasoning, lemon pepper, dry adobo, or your unique mixture of spices in place of the standard blend. Sometimes all you need to make a delicious fried Cornflake Chicken is salt and pepper.
  • For a peppery bite, add cayenne to the spice mix; for milder heat, consider Aleppo pepper or ancho chili powder. Adding hot sauce to the buttermilk brine adds a smoky, spicy flavor, but if you use a lot, you may want to cut back on the salt content.
  • Several alternatives to buttermilk can be used in its stead.
  • Use cornstarch in place of approximately a fourth of the flour for a more delicate crunch.
  • The Cornflake Chicken can alternatively be deep-fried in a large Dutch oven or heavy-bottomed pot with about 2 inches of oil. With this procedure, the Cornflake Chicken can be ready to eat sooner than usual, so keep an eye on it.

What Makes This Recipe So Great?

The crispy fried Cornflake Chicken Tender Recipe is great for those who love spicy food. The main ingredients include fresh ground Cornflake Chicken, cooked rice, cheese sauce, garlic powder, onion powder, salt, pepper, and crushed red peppers. This recipe has less fat than other recipes and is easy to prepare.

Why did I choose this recipe?

The crispy fried Cornflake Chicken Tender Recipe is delicious and healthy. This recipe has all the essential ingredients for a great meal – protein, fiber, vitamins, minerals, and fat. All these nutrients help keep you full longer and boost your energy levels. Also, with fewer calories and fat, you’ll feel fuller faster. This is my so favorite to choose from again and again.

How to Cook Cornflake Chicken Tender Recipes Video

Frequently Asked Questions (FAQs)

Do I need to remove the Cornflake Chicken skin?

Although the skin adds flavor and texture to fried chicken, it may not be the most excellent choice for fried Cornflake Chicken because of its thicker, rougher consistency.

Does the seasoned flour have a hint of baking powder?

If you follow the proportions in the recipe, the baking powder should be completely flavorless. Try switching to an aluminum-free baking powder if you have doubts.

To what end are eggs being used in a buttermilk brine?

Because of the eggs, the Cornflake Chicken stays coated. They help to cover.

How do you get Cornflake Chicken Tender to stick together?

You can use breadcrumbs, egg yolks, and milk to make them more sticky.

How do you keep Tenders moist after cooking?

You can store them in an airtight container for up to three days.

Will Mashed Potatoes Work?

There will be a shift in the regularity, but the answer is yes. Due to their pre-cooked state, all you have to do to prepare potatoes is heat them and get a crust.

Conclusion

Cornflake Chicken Tenders are one of my favorite dishes, and my family produces a fantastic batch. We’re all big fans of them in my family. You can find these on our dinner tables or as an appetizer at any number of social gatherings. We can never have too many of them, and they are always praised by those who try them.

Moreover, the vast majority of people have no clue that they were air-fried. That they can be fried without oil makes me happy because it makes them a little less unhealthy. They are, however, an excellent dish for a meal of indulgence or “comfort food.”

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}
0 Shares
Share via
Copy link
Powered by Social Snap