Really Crunchy Baked Chicken Tenders
October 31, 2018
"Made these the other night and they were fabulous. Really crunchy."
- Serving Size: 1 (138.1 g)
- Calories 246.9
- Total Fat - 4.1 g
- Saturated Fat - 1.4 g
- Cholesterol - 207.8 mg
- Sodium - 478.1 mg
- Total Carbohydrate - 34.9 g
- Dietary Fiber - 2.1 g
- Sugars - 2.7 g
- Protein - 17.1 g
- Calcium - 60.6 mg
- Iron - 3.2 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.1 mg
Preheat oven to 425°F.
Line a large baking sheet (cookie sheet with sides) with foil, and place wire rack on it. Spray rack with non-stick cooking spray.
Place corn flakes in a large zip lock bag and crush just with your hands, so as not to pulverize it into powder, but to leave it kind of crunchy. Then place in a 8x8" baking dish. Add in panko bread crumbs and mix well.
In another 8x8" baking dish or large bowl, mix eggs and milk with wire whisk.
In a small bowl, mix together all the spices and herbs with a spoon till well mixed.
In another 8x8" baking dish or large plate, combine flour and all BUT 1 teaspoon of the spices. Reserve the 1 teaspoon of spices to sprinkle on chicken when coated.
Coat chicken tenders one at a time first in flour mixture, then egg mixture, then in corn flake mixture, and place on wire rack on baking sheet, leaving room between each piece. With fingers, sprinkle remaining 1 teaspoon of spice mixture on top of each piece of chicken.
Place in preheated 425°F oven and bake for 20 minutes. Cut one open to make sure they're done inside before serving, since some ovens differ in temperature.
Serve with your favorite dipping sauce.
Tips & Variations
No special items needed.