CORNFLAKE CHICKEN TENDERS WITH HONEY MUSTARD DIPPING SAUCE
These perfectly crispy cornflake chicken tenders baked to perfection are simply life changing! Truly crunchy, beautifully golden, and easy to make chicken tenders for busy weeknights.
Provided by Tawnie Graham of Kroll's Korner
Categories Main Course
Time 35m
Number Of Ingredients 15
Steps:
- Preheat the oven to 450°F
- Line a baking sheet with foil and place a rack on top of the baking sheet. Spray with non-stick spray. Set aside.
- Crush the cornflakes in a large baggie, or use a food processor to process until crumbly.
- Set up the dredging station: you'll need 3 shallow dishes. Combine the flour and seasonings in the first dish, whisk the eggs and water together in the second, and cornflakes in the third.
- Place the chicken tender in the flour first, flipping from side to side to coat. Then place in the egg wash, then place in the cornflakes. Be sure to coat both sides and gently press cornflakes onto chicken to adhere.
- Transfer chicken to prepared baking sheet and repeat with remaining chicken.
- Bake for 15-20 minutes or until chicken reaches an internal temperature of 165°F.
- Make the dipping sauce while the chicken bakes: whisk together all ingredients in a medium sized bowl until smooth.
- Serve chicken with the sauce and enjoy!
Nutrition Facts : ServingSize 1 tender with sauce, Calories 207 kcal, Carbohydrate 18 g, Protein 19 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 81 mg, Sodium 401 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 5 g
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.
FREEZER READY CORNFLAKE CHICKEN FINGERS
If you have ever wished you knew how to make homemade frozen chicken fingers, ready to pop into the oven straight from the freezer - here is a recipe for you. Make several batches of these and store them in freezer bags - you don't need to thaw them to cook them. The amount of servings varies based on how thinly your cut your chicken strips - usually about 3-4 strips per chicken breast half, and usually 3-4 chicken breast halves come out to one pound. To make these kid friendly, you may leave out the hot sauce.
Provided by HeatherFeather
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Line a cookie sheet that will fit into your freezer with foil and have ready to go.
- Mix together cornflakes, parsley, and salt in a shallow dish.
- Mix together the 1/3 cup dressing, water, and hot pepper sauce to taste in a large mixing bowl.
- Cut each chicken breast into several long strips, trimming any fat.
- Drop the chicken strips into the wet mixture and stir to coat well.
- Roll each chicken strip (one a a time) into the crumbly mixture, coating well.
- Set each coated strip onto the foil lined pan, leaving a little space between each.
- Freeze until firm- approximately 2 hours or so.
- (Once frozen, you can store in a freezer bag for 1 month), then store in airtight freeezer containers.
- When ready to serve, preheat oven to 425 degrees F.
- Set frozen chicken fingers in a single layer on a lightly greased foil lined jelly roll pan (or large cookie sheet with sides)- approx 15x10".
- Bake 18-20 minutes from frozen until no longer pink inside and outside is golden.
- Serve warm with a bowl of dressing for dip.
Nutrition Facts : Calories 252.1, Fat 13.4, SaturatedFat 2.3, Cholesterol 79, Sodium 540.5, Carbohydrate 7.1, Fiber 0.3, Sugar 1.4, Protein 24.9
CORNFLAKE RANCH CHICKEN FINGERS OR BREASTS
I was looking for an easy, healthy way to fix chicken fingers that my 4 yo would like. This is what I came up with. Very mild ranch/chili flavor. If you like hotter, please add more hot sauce and or cayenne pepper. If you chose to do this on boneless breasts, increase cook time to 30 mins. Note: Prep time does not include marinade time.
Provided by MsSally
Categories Meat
Time 25m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Mix dressing, milk and hot sauce. Pour over chicken in sealed container. Refrigerate for at least 30 minutes longer if you have time.
- When ready to cook, preheat oven to 350°F Spray nonstick pan with cooking spray, set aside.
- Mix crumbs and spices. Dredge chicken in crumb mixture shaking off excess. Place chicken on prepared pan and place in oven for 15 to 20 mins or till 160°F.
- Serve with your favorite dippers.
Nutrition Facts : Calories 228.8, Fat 4.5, SaturatedFat 0.9, Cholesterol 98.6, Sodium 446.2, Carbohydrate 12, Fiber 0.7, Sugar 1.6, Protein 33.7
OVEN FRIED CHICKEN WITH CORN FLAKES
Make and share this Oven Fried Chicken With Corn Flakes recipe from Food.com.
Provided by ChipotleChick
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Position rack in upper 1/3 of oven.
- Preheat to 350°F.
- Remove chicken skin, if desired.
- Lightly oil a baking sheet.
- Rinse chicken and pat dry.
- season with salt and black pepper.
- Whisk eggs and milk together in a large bowl.
- Combine corn flakes, salt, and pepper in a shallow bowl.
- Dip the chicken in the egg mixture, then coat with corn flake mixture, patting with fingers to make the crumbs stick (you can do up to this step about 3 hours in advance and keep uncovered in fridge).
- Arrange the chicken, skin side up, on the greased cookie sheet.
- At this point you can drizzle 2-3 tablespoons melted butter over the chicken, if you would like.
- Bake until the chicken is golden and crisp, about 45 to 60 minutes.
- Serve immediately.
CORN FLAKE CHICKEN FINGERS RECIPE - (4.6/5)
Provided by ladygourmet
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Marinate Chicken in sour milk while preparing the cornflake coating. In a large bowl, combine cornflakes, flour, cornmeal and seasonings. Dip each chicken strip into the cornflake mixture and place on a baking tray. Drizzle each pan with vegetable oil and let bake for approximately 25 minutes or until golden.
CHICKEN IN CORN FLAKES
Make and share this Chicken in Corn Flakes recipe from Food.com.
Provided by William Uncle Bill
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F degrees.
- Remove and discard any fat off chicken breasts and place chicken in a large mixing bowl.
- Add mayonnaise and coat chicken well.
- Crush corn flakes (not too fine) and place in a plastic bag.
- Add sesame seeds, granulated garlic powder, salt and pepper and shake well to mix.
- Drop coated chicken pieces into the plastic bag one at a time and shake well to coat.
- Arrange chicken in an oven-proof baking dish or casserole dish.
- Bake in preheated 350°F oven uncovered for 30 to 40 minutes or until chicken is cooked through.
- You can also use other chicken parts, just make sure that the chicken is cooked through with no pink showing when done.
CORNFLAKE CRUSTED CHICKEN
This is a variation of a recipe I had found. This is my ALL time favorite way to eat baked chicken. I can not say enough good things about this!!! Make sure to use chicken that is NOT frozen for best results. This turns out so nice and crispy. My picky daughter even eats it all up !!! We have even made chicken strips from it instead to make it more kid friendly. I serve it with white pepperd gravy to dip it in on put on top- YUM YUM..... LET ME STRESS AGAIN HOW IMPORTANT IT IS TO NOT USE FROZEN CHICKEN BREAST- IT WILL MAKE THE CRUST SOGGY ESPECIALLY ON THE BOTTOMS AS EXPEIENCED BY SOME MEMBERS
Provided by WendyTN
Categories Poultry
Time 35m
Yield 4 breast, 4 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven to 400 degrees.
- salt, pepper and put chicken poultry seasoning on breast front and back.
- mix egg and water in a bowl.
- crush cornflakes and mix in butter ( i use land of lakes) and more chicken poultry seasoning to taste.
- dip breast into egg/water mixture and roll in the cornflake crust to coat. Mixture will be moist so you may have to pat it on there.
- I also make extra crust if needed and pat it onto tops of breast once I place them onto my baking sheet.
- bake at 400 for about 30 mins or untill done.
- I serve with a veggie on side and mashed potatoes with white peppered gravy. I always serve extra gravy to dip chicken inches.
CORN FLAKE CHICKEN FINGERS
These chicken fingers are delicious and crispy without being fried!
Provided by Catherine Cappiello Pappas
Categories Chicken
Time 35m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F. Marinate Chicken in sour milk while preparing the cornflake coating. In a large bowl, combine cornflakes, flour, cornmeal and seasonings. Dip each chicken strip into the cornflake mixture and place on a baking tray. Drizzle each pan with vegetable oil and let bake for approximately 25 minutes or until golden.
CRUNCHY RANCH CHICKEN FINGERS
An easy appetizer or part of a meal. Try using other dressings for a different taste, use cilantro instead of parsley or add some chili powder for an extra zing
Provided by Tebo3759
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine cornflake crumbs and parsley.
- Combine dressing and water in another bowl.
- Dip chicken into dressing mixture.
- Cover with cornflake mixture.
- Place on lightly sprayed non stick pan.
- Bake 8 minutes or until tender in a 425 degree oven.
Nutrition Facts : Calories 249, Fat 11.8, SaturatedFat 2, Cholesterol 71.2, Sodium 316.1, Carbohydrate 7, Fiber 0.3, Sugar 1.5, Protein 27
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