Cornflake Crusted Baked Chicken Tenders

Source: Caitlin Cullen

INGREDIENTS 

• 2 ½ pounds chicken tenders or boneless skinless chicken breasts cut into strips

• 1 cup milk

• 4 eggs

• 8 cups cornflakes

• 2 tsp smoked paprika

• ½ tsp onion powder

• 2 tsp sugar

• 1 tsp salt plus more to taste

• ½ tsp pepper plus more to taste

• cooking spray

• 2 tsp chopped parsley

Number of Servings: 8

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DIRECTIONS

1. Preheat the oven to 425 degrees F.

2. Line a sheet pan with foil and coat with cooking spray.

3. 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.

4.  Season the chicken pieces with salt and pepper to taste.

5. Dip each chicken piece into the milk mixture, then roll in the cornflakes.

6. Place the chicken on the baking sheet in a single layer. Coat the tops of the chicken tenders with cooking spray.

7.  Bake for 15 minutes or until chicken is cooked through and crispy. Sprinkle with parsley and serve.

Prep Time: 35 min

Cook Time: 15 min

Total Time: 50 min

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NUTRITIONAL INFORMATION

Calories – 429 kCal – 21% DV

Sodium –  337 mg – 14 % DV

Total Fat – 10 g – 16% DV

Saturated Fat – 3 g

Trans Fat – 0.2 g

Protein – 53 g – 106 % DV

Cholesterol – 213 mg – 71% DV

Total Carbohydrates – 29 g – 9 % DV

(Per Serving)

*DV = Daily Value 

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