Cornflakes Chicken Tenders

Name: Cornflakes Chicken Tenders
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3 cups cornflake cereal (crushed); ½ cup grated Parmesan cheese; 1 teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon garlic powder; 1 pound boneless skinless chicken breasts or tenders; ½ cup unsalted butter (1 stick, melted)

My recipe for Cornflakes Chicken Tenders proves you can get true deep-fried flavor and crunch right in the oven, with no grease and less mess. With my easy steps, you’ll get deliciously crispy, golden-brown chicken that stays juicy from the first bite to the last, all in just 30 minutes.

Two plates with crispy Cornflake Chicken tenders and a side of green beans are arranged on a white surface, with a bowl of green beans in the background.

Oven-Baked Cornflake Chicken Recipe

Crispy oven‑baked chicken tenders can be quick and simple, and my Cornflakes Chicken Tenders prove it. I use a coating made from crushed cornflakes with Parmesan and a touch of garlic, salt, and pepper for flavor. I first dip the chicken in melted butter so the crumbs stick well and bake into a deep golden crunch.

The problem with similar recipes is that the cornflakes don’t always cling, leaving you with a patchy crust and less flavor, but with my recipe the chicken bakes up beautifully every time. Plus, it’s ready in about 30 minutes, giving you that fried‑chicken taste and texture without the oil or heavy breading.

Why My Cornflake Chicken Tenders are the Best

Crust that actually sticks – Other recipes rely on egg or mayo coatings that end up sliding during baking. I use butter, giving the crumbs something to grip so the crust stays put.
Better flavor – Not every Cornflake Chicken recipe uses cheese in the coating. The Parmesan seasons the crust itself, which means more flavor in every bite.
Simpler steps – Forget the messy breading stations. Everything gets mixed and coated in a zip-top bag, making clean up a breeze.

Ingredients to Make My Cornflake Chicken Recipe

Ingredients for Cornflake Chicken include cornflake cereal, grated parmesan cheese, salt and black pepper, garlic powder, chicken, and unsalted butter.

Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.

Cornflake cereal – Crushed lightly for the perfect crust.
Grated Parmesan cheese – Adds salty richness to the coating.
Salt and black pepper – Basic seasonings for added flavor.
Garlic powder – Gives the chicken extra savory flavor.
Chicken – I use boneless, skinless breasts or chicken tenders.
Unsalted butter, melted – Used to bind the coating to the chicken pieces.

Substitutions or Variations

Prefer more seasoning? You can add a little smoked paprika or onion powder.
Want a little heat? Stir in cayenne or crushed red pepper flakes to the coating mixture
Need a tasty appetizer? Slice the breasts or tenders into nugget-sized pieces. Be sure to reduce the bake time.

Instructions for My Cornflake Chicken Tenders

Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.

A resealable plastic bag filled with crushed cornflakes, Parmesan cheese, salt, pepper, and garlic powder, sits on a counter near raw chicken breast and a dish of beaten eggs. This is the first step in preparing Cornflake Chicken

Cornflake Chicken recipe starts in mixing crushed cornflakes and chicken in a sealed plastic bag. A glass dish with beaten eggs on a light countertop can also be seen.

Preheat oven to 400° F. Lightly grease a baking sheet or glass baking dish.
In a large zip-top bag, combine crushed cornflakes, Parmesan cheese, salt, pepper, and garlic powder. Seal the bag and shake to mix.
Dip each piece of chicken in the melted butter, then place it in the bag. Seal it and shake to coat well.

Raw chicken strips on a plate, a dish of liquid, and a plastic bag filled with crushed cornflakes are arranged on a white surface. This is for Cornflake Chicken recipe.

Seven breaded Cornflake Chicken coated in crushed cornflakes are arranged on a baking tray, ready to be cooked.

Remove the chicken and repeat with the remaining chicken pieces.
Place the coated chicken on the prepared baking dish. Drizzle or spoon any remaining melted butter over the top, and sprinkle with leftover cornflake mixture.
Bake uncovered for 45 minutes, or until the chicken is golden and cooked through or until the internal temperature reaches 165° F on a meat thermometer.

A baking tray with several pieces of golden, crispy baked Cornflake Chicken resting on it, with a bowl of green beans blurred in the background.

Crush the cereal with your hands instead of in a food processor – a little texture gives you the best crunch.
Let the chicken rest a few minutes after baking – this helps the coating set and stay crisp.
Use a wire rack on top of your baking sheet – for extra airflow and even browning.
Slice the chicken into the same-sized pieces – this ensures the chicken cooks evenly, in the same amount of time.

FAQs

Can I use chicken thighs instead?

You can use thighs if you prefer dark meat. Trim them well and follow the same steps. Make sure to bake them until they reach 165°F.

What dipping sauces work best?

Honey mustard, ranch, and barbecue are popular choices and pair well with the crunchy crust.

Can I prep this recipe in advance?

If you want to get a jump on dinner by prepping in advance, you can coat the chicken and refrigerate it covered for up to 6 hours. Then bake it when ready and it will still crisp nicely.

What’s the secret to flavorful cornflake chicken?

The key is seasoning the coating itself and using melted butter to help it stick. When the crumbs are mixed with Parmesan, salt, garlic, and pepper, the flavor is baked into the crust instead of sitting on top.

How do I make this chicken in the air fryer?

Place the chicken in a single layer in the basket of your air fryer (don’t overcrowd), and cook for about 12-15 minutes on 350° F, flipping halfway through.

Storage Instructions

Refrigerate – Cool the cooked chicken fully, then store it in the refrigerator up to 3 days.
Freeze – Place the cooked pieces on a baking sheet in a single layer. Freeze until firm, transfer to a zip-top bag, and store for up to 3 months.
Reheat – Reheat in the oven at 350°F so the crust stays crisp. Avoid microwaving.

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Two crispy Cornflake Chicken tenders on a white plate, garnished with herbs, served with a side of green beans.

Cornflakes Chicken Tenders

Author Alicia

Course Dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Make ultra-crispy Cornflake Chicken Tenders with this easy baked recipe. Crunchy, flavorful, and ready in 30 minutes — perfect for family dinners or meal prep.

Ingredients

▢ 3 cups cornflake cereal crushed
▢ ½ cup grated Parmesan cheese
▢ 1 teaspoon salt
▢ ¼ teaspoon black pepper
▢ ¼ teaspoon garlic powder
▢ 1 pound boneless skinless chicken breasts or tenders
▢ ½ cup unsalted butter 1 stick, melted

Instructions

Preheat oven to 400° F. Lightly grease a baking sheet or glass baking dish.
In a large zip-top bag, combine crushed cornflakes, Parmesan cheese, salt, pepper, and garlic powder. Seal and shake to mix.
3 cups cornflake cereal, ½ cup grated Parmesan cheese, 1 teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon garlic powder
Dip each piece of chicken in the melted butter, then place it in the bag. Seal and shake to coat well.
1 pound boneless skinless chicken breasts or tenders, ½ cup unsalted butter
Remove the chicken and repeat with any remaining pieces.
Place the coated chicken on the prepared baking dish. Drizzle or spoon any remaining melted butter over the top, and sprinkle with leftover cornflake mixture.
Bake uncovered for 45 minutes, or until the chicken is golden and cooked through (internal temperature should reach 165° F).