Kelloggs Cornflake Chicken Tenders Food

DOUBLE COATED CHICKEN WITH CORN FLAKES

Steps:

• Place corn flakes in a shallow bowl and set aside.
• In a medium mixing bowl, beat egg and milk and mix slightly. Add flour, salt and pepper. Mix until smooth.
• Dip chicken in batter and roll in crumbs. Place in a shallow pan lined with foil or sprayed with Pam. Drizzle with margarine.
• Bake uncovered and do not turn chicken at 350 for about 45-60 minutes.

CORNFLAKE-CRUSTED CHICKEN TENDERS

Steps:

• 1. Preheat oven to 400°F. Cover a baking sheet with aluminum foil and set a heatproof wire baking rack on top; spray rack lightly with cooking spray.
• 2. In a small bowl or shallow dish, season flour with 1/4 teaspoon each salt and pepper; whisk eggs in another shallow dish. In a third shallow dish, mix cornflakes with parsley, garlic, dill, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon of pepper.
• 3. Dredge chicken in flour to coat, shaking off excess. Dip into egg and then into cornflake mixture, making sure entire surface is coated. Arrange on prepared baking rack.
• 4. Bake for 12 to 15 minutes, or until golden brown and cooked through, flipping once during cooking. Serve with Buttermilk Ranch Sauce for dipping.

CHICKEN BAKED IN CORNFLAKE CRUMBS

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.

CORNFLAKE CHICKEN

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with foil and coat with cooking spray.
• Place the milk and eggs in a bowl; whisk to combine.
• In a food processor pulse together the cornflakes, smoked paprika, onion powder, sugar, salt and pepper until coarse crumbs form.
• Pour the cornflake mixture onto a plate.
• Season the chicken pieces with salt and pepper to taste.
• Dip each chicken piece into the milk mixture, then roll in the cornflakes.
• Place the chicken on the baking sheet in a single layer. Coat the tops of the chicken tenders with cooking spray.
• Bake for 15 minutes or until chicken is cooked through and crispy. Sprinkle with parsley and serve.

BAKED CHICKEN TENDERS WITH SPECIAL SAUCE

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!

BAKED CORNFLAKE CHICKEN STRIPS

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.

CORNFLAKE CHICKEN

Steps:

• Preheat oven to 425° F. Place a rack on top of a large rimmed baking sheet that has been lined with aluminum foil. Spray rack with cooking spray and set aside.
• In a bowl, whisk together mayonnaise, salt, seasoned salt and garlic powder. Remove skin from chicken, pat dry, and season the meat liberally with salt and pepper.
• Brush chicken pieces with the mayonnaise mixture. Coat chicken with crushed Corn Flakes, pressing gently to help adhere.
• Arrange chicken on prepared baking sheet. Bake for about 35-40 minutes, or until chicken reaches an internal temperature of 165° F. If you're using bone-in chicken breasts, you will need to bake them for longer since those are larger pieces of meat. If the crumb coating starts to get too dark while the chicken is roasting, just tent loosely with foil.