Really Crunchy Baked Chicken Tenders
Created by lovinretirement on October 31, 2018
- Servings: 6
- Prep Time: 25m
- Cook Time: 20m
- Recipe #30844
Ingredients
- 3 pounds chicken tenders (12-15 strips)
- 1 cup panko
- 6 cups corn flakes (plain)
- 2 large eggs (or egg substitute)
- 1/2 cup milk
- 3/4 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon lemon pepper (OR 1/4 teaspoon black pepper)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne (more or less to taste)
- 1 teaspoon dried thyme leaves (or 1/2 teaspoon ground thyme
How to Make
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Step 1: Preheat oven to 425°F.
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Step 2: Line a large baking sheet (cookie sheet with sides) with foil, and place wire rack on it. Spray rack with non-stick cooking spray.
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Step 3: 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.
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Step 4: In another 8x8" baking dish or large bowl, mix eggs and milk with wire whisk.
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Step 5: In a small bowl, mix together all the spices and herbs with a spoon till well mixed.
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Step 6: 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.
How to Make
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Step 7: 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.
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Step 8: 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.
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Step 9: Serve with your favorite dipping sauce.