Cornflake-Crusted Chicken Tenders

Name: Cornflake-Crusted Chicken Tenders
Yield: 4 servings
Ingredients: 1 1/2 cup all-purpose flour; 1 3/4 teaspoon salt; 1 1/2 teaspoon pepper; 1 2 large eggs; 1 4 cups cornflakes, finely crushed (about 1 cup crushed); 1 2 teaspoons dried parsley; 1 1 teaspoon garlic powder; 1 1 teaspoon dried dill; 1 11/2 pounds boneless skinless chicken tenders (about 20 tenders); 1 1/2 cup store-bought ranch dressing

From the kitchen of Carly

Crispy cornflake coating cracks when you bite down, giving way to tender chicken that stays juicy through oven baking. Seasoned with garlic, dill, and parsley, these tenders beat the frozen aisle version by miles. Ranch for dipping is non-negotiable.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11/2 cup all-purpose flour
13/4 teaspoon salt
11/2 teaspoon pepper
12 large eggs
14 cups cornflakes, finely crushed (about 1 cup crushed)
12 teaspoons dried parsley
11 teaspoon garlic powder
11 teaspoon dried dill
111/2 pounds boneless skinless chicken tenders (about 20 tenders)
11/2 cup store-bought ranch dressing

Instructions

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.