Crack Chicken Tenders
Delicious and crispy chicken tenders marinated in buttermilk and coated with a crunchy cornflake mixture, perfect for any occasion.
Ingredients
For the Marinade
- 1 lb tender chicken tenders Juicy and ideal for marinating.
- 1 cup creamy buttermilk For a rich, creamy flavor.
- 1 tsp garlic powder Adds a savory kick.
- 1 tsp onion powder Enhances flavor depth.
- 1 tsp paprika For warmth and color.
- to taste none salt and pepper Adjust based on preference.
For the Coating
- 1 cup all-purpose flour For dredging the chicken.
- 1 cup crushed cornflakes Provides a crispy texture.
- 1/2 cup shredded cheddar cheese Adds creaminess and flavor.
- as needed none cooking spray or oil For frying or baking.
Instructions
Preparation
- In a large mixing bowl, combine buttermilk, garlic powder, onion powder, paprika, and a sprinkle of salt and pepper. Stir until mixed.
- Add the chicken tenders to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In another bowl, combine flour, crushed cornflakes, and shredded cheddar cheese.
Cooking
- Remove the chicken from the marinade, letting excess buttermilk drip off. Dredge each tender in the flour mixture, ensuring even coverage.
- Place the coated chicken tenders on the prepared baking sheet. Lightly spray or drizzle with cooking oil.
- Bake for 20-25 minutes, or until cooked through and golden brown.
- Serve hot with your choice of dipping sauces.
Notes
For an air fryer version, adjust cooking time and spray with oil for crispiness. Consider using gluten-free breadcrumbs for a gluten-free option.