Cornflake Crunch Tenders Food

AIR FRIED CORNFLAKE CRUSTED CHICKEN TENDERS WITH HONEY MUSTARD

Steps:

• If using chicken breasts, slice them into 8 thinner pieces to form chicken-tender shaped pieces. If using tenderloins, remove the tendon from the middle.
• Add the buttermilk to a bowl and submerge the chicken pieces.
• Cover the bowl and keep in the fridge for a minimum of 4 hours to marinate, or up to 24 hours.
• If using an air fryer, preheat at 385F. If using the oven, preheat at 450F.
• When ready to cook, combine the cornflake crumbs with the garlic powder, onion powder, salt, and ground mustard.
• When ready to cook, remove the chicken from the buttermilk and scrape off any excess, leaving each tender wet enough for the breading to stick.
• Dredge each piece of chicken in the cornflake mixture.
• Air Fryer Method: Spray the basket of the air fryer with cooking spray and add the breaded chicken pieces. Spray the tops with more cooking spray. Air fry at 385 for 15 minutes. Halfway through, flip the tenders and spray the other side. (Work in two batches to not overcrowd the tenders).
• Convection Bake Method: Place a wire rack on top of a baking sheet. Spray the rack with cooking spray, and lay the breaded tenders on top. Spray the tops with cooking spray. Bake at 450 for 15 minutes; after 7 minutes, flip the pieces and spray the other side.
• Whisk together the yogurt, Dijon and honey.

CORNFLAKE FRIED CHICKEN

Steps:

• Pound chicken between 2 sheets of plastic wrap to an even 1/2-inch thickness.
• Whisk together egg and milk in a shallow bowl. Crush cornflakes into another shallow bowl and toss with 1/4 teaspoon each of salt and pepper.
• Heat oil in a small nonstick skillet over medium heat until hot.
• Meanwhile, sprinkle chicken with 1/4 teaspoon each of salt and pepper. Dredge in egg mixture, letting excess drip off, then in cornflakes, pressing to help adhere.
• Fry chicken, turning once, until golden and just cooked through, 5 to 6 minutes total. Drain on paper towels.
• Serve with: smashed potatoes and peas

CORNFLAKE CRUNCH TENDERS

Steps:

• Preheat oven to 400 degrees F. Line a jelly roll pan with foil; spray with nonstick cooking spray.
• Combine cornflakes, Italian seasoning, salt, and pepper in a shallow dish. Lightly beat egg in another shallow dish.
• Wash hands. Rinse ice glaze off chicken. Pat dry. Dip chicken in egg, then in cornflakes mixture. Place on pan. Wash hands
• Drizzle chicken with butter. Bake 20 minutes or until done (internal temp 170 degrees F).

CORNFLAKE CRUNCH

Steps:

• Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
• Place cornflakes in a medium bowl. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt; toss to combine. Add butter and toss to form small clusters.
• Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely.