Garlicky Parmesan Corn Flake Baked Chicken Tenders

April  3, 2013
5 Ratings
  • Serves 4 to 6
Author Notes

One cannot make too many of these crispy chicken tenders! They are great as leftovers for lunch, and my daughter loves to pack these for her school lunch. Since these are baked, one of the tricks to getting them to come out crispy is to add crushed corn flakes to the bread crumb and cheese coating. And the wonderful garlic flavor comes from marinating the chicken for an hour in a garlic, milk and egg mixture. The marinade not only adds the garlic flavor, but it helps the coating stick to the chicken, and the meat comes out very juicy and tender. —anotherfoodieblogger

What You'll Need
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 tablespoon minced garlic
  • 1 egg
  • 3/4 cup milk
  • 1/2 teaspoon Mrs. Dash Southwest Chipotle seasoning (you can substitute with any Cajun-blend seasoning if that's not available)
  • ground black pepper, to taste
  • 3/4 cup crushed cornflakes
  • 1/2 cup seasoned bread crumbs
  • 1/4 cup fresh grated parmesan cheese
  • Olive oil cooking spray
  1. Pound the chicken breasts with a mallet until they are about 1/4 inch thick. If they are very thick to start with, you can also butterfly the breasts instead. Cut the chicken into strips and set aside.
  2. Add the minced garlic to a bowl, and mash it into a paste with the back of a spoon. Crack the egg into the bowl then add the milk, Chipotle seasoning and black pepper to taste. Mix well, then add the chicken.
  3. Cover and marinate in the refrigerator for about one hour. Meanwhile, you can prepare the coating.
  4. Fill a quart Ziploc bag with cornflakes and close. Crush the cornflakes finely using a pestle (or the palm of your hand). After crushing them, measure how much you have, and crush more if needed.
  5. Pour the cornflakes onto a large plate, then add the seasoned bread crumbs and grated Parmesan cheese. Mix well.
  6. Preheat the oven to 375 degrees.
  7. Line a large baking sheet with crumpled aluminum foil and spray with olive oil.
  8. When the chicken is done marinating, dredge each piece through the coating and place them evenly apart on the baking sheet.
  9. Spray the chicken lightly with olive oil. Cook for 20 minutes, turning once halfway through.

See what other Food52ers are saying.

  • Candice Lynn Clay
    Candice Lynn Clay
  • Becky DeSalvo
    Becky DeSalvo
  • anotherfoodieblogger
  • Lovisa Williams
    Lovisa Williams

6 Reviews

Lovisa W. October 19, 2021
I liked this recipe a lot. Easy to make and the flavors were on point. I put the chicken on a cooling rack to help get them crispy on all sides. I flipped them over halfway through the baking time. These were a star in my household tonight.
anotherfoodieblogger October 20, 2021
Thank you so much! My daughter’s now for years out of school but I still make these!
Candice L. February 28, 2020
Can I ask what you mean by crumpled aluminum foil
anotherfoodieblogger October 20, 2021
Oh my sorry I missed this question from long ago! You just wrinkle up the foil with your hands then straighten it out again on the pan. It helps the hot oven air get under the chicken to crisp the bottoms. But a rack would work too.
Becky D. April 5, 2013
Sounds good!
Wiggly B. April 5, 2013
Sounds and looks yummy and very easy to make!