BAKED CHICKEN TENDERS WITH SPECIAL SAUCE
Crispy Baked Chicken Tenders with an addictive special sauce, irresistibly good! Healthier than fried with a perfectly crunchy coating and the creamy, tangy sauce is divine - get dipping!
Provided by Becky Hardin
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350F.
- Add the milk and eggs to a shallow dish and whisk to combine.
- Add the cornflakes, parsley, paprika, salt and pepper to a food processor and process until the cornflakes are the texture of breadcrumbs. Add to a second shallow dish.
- Place a chicken tender in the wet batter, flipping from side to side to coat. Then place it into the cornflake mixture, coating both sides. Place on a baking tray, lined with parchment paper. Repeat with the remaining chicken.
- Spray the tops of the chicken with cooking spray to encourage a golden-brown crust. Bake for 15 minutes or until golden. Serve with special sauce and an extra garnish of parsley.
- While the chicken is baking, stir together the special sauce ingredients. Serve with the chicken and enjoy!
Nutrition Facts : Calories 220 kcal, Carbohydrate 12 g, Protein 17 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 82 mg, Sodium 405 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
BAKED CORNFLAKE CHICKEN
This is a good, healthy, baked alternative to fried chicken!
Provided by Sara M
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 5
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir milk, egg, flour, garlic powder, salt, and black pepper together in a bowl.
- Dredge each chicken breast in milk mixture; roll in cornflakes to coat. Transfer to a baking sheet or dish.
- Bake until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 458.6 calories, Carbohydrate 12.3 g, Cholesterol 178.7 mg, Fat 22.3 g, Fiber 0.4 g, Protein 49.8 g, SaturatedFat 6.6 g, Sodium 361.4 mg, Sugar 2.4 g
CHICKEN BAKED IN CORNFLAKE CRUMBS
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a cookie sheet with aluminum foil and spray the foil with cooking spray.
- Shake the hot sauce into the buttermilk and pour into a shallow dish. Place the cornflake crumbs in another shallow dish. Dip each piece of chicken in the buttermilk, and then roll it in the crumbs. Place the coated chicken pieces on the cookie sheet and sprinkle with salt and pepper.
- Bake the chicken until the crust is golden brown and the meat is no longer pink at the bone, about 1 hour. Check this with the point of a sharp knife. Remove the pieces from the pan and serve while the chicken is warm.
CRISPY BAKED CORN FLAKE CHICKEN
I took a recipe off a box of baking mix and altered it to make it easier. The result was this moist oven-fried chicken with a thick golden coating that's a lot crisper than the original. -Angela Capettini, Boynton Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat., Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10 to 15 minutes longer.
Nutrition Facts : Calories 534 calories, Fat 18g fat (7g saturated fat), Cholesterol 143mg cholesterol, Sodium 972mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.
CORNFLAKE CHICKEN STRIPS
Crispy, crunchy, and flavorful chicken strips coated with cornflakes.
Provided by Jill N
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Combine garlic powder and cayenne in a small bowl. Sprinkle on both sides of the chicken tenders. Season with salt and pepper.
- Dredge chicken in flour, then in egg substitute, allowing excess to drip off.
- Press strips into cornflakes on both sides.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 325 degrees F (165 degrees C).
- Brown chicken strips in the hot oil on both sides, working in batches if needed, 3 to 5 minutes. Place browned strips on a cookie sheet with a grate.
- Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, 5 to 10 minutes, depending on their size.
Nutrition Facts : Calories 360.8 calories, Carbohydrate 30.7 g, Cholesterol 69.2 mg, Fat 11.4 g, Fiber 1.3 g, Protein 32.8 g, SaturatedFat 2 g, Sodium 245.6 mg, Sugar 2.6 g
BAKED CORNFLAKE CHICKEN STRIPS
Make and share this Baked Cornflake Chicken Strips recipe from Food.com.
Provided by KitchenLW
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F
- Finely crush cornflakes.
- Mix together cornflakes, flour, seasoning salt, pepper and poultry seasoning.
- Beat eggs with water. Dip chicken strips in egg mixture and then roll in cornflake mixture. Press mixture firmly onto chicken to coat well.
- Lay chicken strips on baking sheet lined with parchment paper. Drizzle with olive oil.
- Bake for 30 minutes or until chicken is tender and cooked throughly.
- *Baking time varies depending on size of strips*.
- Serve with your favorite dipping sauce.
- These can also be fried in oil for 6-8 minutes but I prefer baking to keep them healthier.
Nutrition Facts : Calories 445.9, Fat 16.2, SaturatedFat 4.7, Cholesterol 198.6, Sodium 329.4, Carbohydrate 36.9, Fiber 1.2, Sugar 3.2, Protein 36.9
CRISPY CORNFLAKE-CRUSTED CHICKEN SLIDERS
Provided by Food Network
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- For the buttermilk slaw: In a medium bowl, combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, chives, sugar, salt, pepper and cayenne. Whisk together until fully incorporated. Add the sliced cabbage and toss well. Cover and refrigerate.
- For the garlic butter: Melt the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 5 to 6 minutes. Stir in the parsley, then transfer the mixture to a small bowl and set aside.
- For the chicken sliders: Heat the canola oil in a deep cast-iron skillet until it reaches 350 degrees F on a candy thermometer.
- Combine the buttermilk and Sriracha in a medium mixing bowl and mix well. In another medium bowl, mix together the flour, granulated garlic, granulated onion, salt and pepper. Place the cornflakes in a third bowl. Dredge the chicken tenders in the seasoned flour, lightly pressing down on the tenders to give them a more even shape. Remove the chicken from the flour with your left hand and lightly dip them in the Sriracha buttermilk. Shake off excess buttermilk and, with your right hand, roll the tenders in the cornflake crumbs, pressing the crumbs into the tenders until they are completely breaded. Set the breaded tenders on baking sheet as you go.
- In two batches, fry the tenders until golden brown on both sides, 6 to 7 minutes. When done, use a slotted spoon to transfer them to paper towels to drain.
- Brush the slider buns on both sides with garlic butter. Toast the buns, buttered-side down, in a large saute pan over medium heat until golden brown, 30 to 45 seconds.
- To build the sliders, layer the bottom buns with a slice of red onion, a slice of tomato and a chicken tender. Top with buttermilk slaw and cover with the bun top. Arrange the finished sliders on a serving platter and serve immediately.
CRISPY BAKED CHICKEN STRIPS
These are delicious! And much more cost-effective than buying chicken nuggets. Nice and juicy, yet crisp on the outside, too. Yummy, yummy! For an Italian twist, omit chili powder and substitute Italian seasonings. Makes two dinner servings, or 4 lunch/appetizer servings.
Provided by Amanda Beth
Categories Chicken Breast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken breasts into thin strips, about one inch wide.
- Longer sections can be cut in half to have uniform pieces.
- Mix cracker crumbs and seasonings well.
- Dip chicken pieces into egg mixture, then dredge in crumb mixture.
- Place on baking sheet sprayed with cooking spray.
- Bake at 375 degrees F, for 10-12 minutes, until crispy on outside and lightly browned.
- Dip into favorite sauce, or enjoy just as they are!
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