These ultra crispy cornflake chicken tenders are a delicious twist on classic fried chicken, coated in crunchy cornflakes for an irresistible texture. Juicy on the inside and golden on the outside, they are perfect for a quick meal, snack, or party dish.
Why You’ll Love This Recipe
These chicken tenders are incredibly crunchy without needing complicated techniques. The yogurt marinade keeps the chicken tender and flavorful, while the cornflake coating gives a satisfying crispiness. They are easy to prepare, require simple ingredients, and are loved by both kids and adults. You can also customize the seasoning to match your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 chicken breasts (cut into strips)
150 ml plain yogurt
1 egg
2 tablespoons all-purpose flour
150 g cornflakes (crushed into coarse crumbs)
1 teaspoon sweet paprika
1 teaspoon garlic powder
salt to taste
black pepper to taste
sunflower oil for frying
Directions
Prepare the chicken by cutting the chicken breasts into even strips to ensure they cook evenly.
In a bowl, mix the yogurt, egg, flour, paprika, garlic powder, salt, and pepper until smooth.
Add the chicken strips to the mixture and coat well. Let them marinate for at least 30 minutes for better flavor.
Crush the cornflakes into coarse crumbs and place them in a separate bowl.
Remove each chicken strip from the marinade and coat it thoroughly in the crushed cornflakes, pressing gently so the coating sticks well.
Heat sunflower oil in a deep pan over medium heat.
Fry the chicken tenders in batches for about 4–5 minutes per side, or until golden brown and fully cooked.
Remove and place on paper towels to drain excess oil.
Serve hot with your favorite dipping sauce.
Servings and timing
Servings: 3 to 4 people
Preparation time: 15 minutes
Marinating time: 30 minutes
Cooking time: 15 minutes
Total time: approximately 1 hour
Variations
You can add chili powder or cayenne pepper for a spicy version. For a milder flavor, reduce the garlic and paprika. Try baking instead of frying by placing the coated tenders on a lined tray and baking at 200°C for about 20–25 minutes, flipping halfway. You can also use crushed cornflakes mixed with breadcrumbs for a different texture.
Storage/Reheating
Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 180°C for 10–12 minutes to restore crispiness. Avoid microwaving as it can make them soggy.
FAQs
Can I bake these instead of frying?
Yes, you can bake them at 200°C until crispy and fully cooked.
Can I use other cereals instead of cornflakes?
Cornflakes work best, but you can experiment with similar unsweetened cereals.
How do I know the chicken is fully cooked?
The inside should be white and no longer pink, and the juices should run clear.
Can I prepare them ahead of time?
Yes, you can coat them and refrigerate for a few hours before frying.
What oil is best for frying?
Sunflower oil or any neutral oil with a high smoke point works well.
Can I freeze the chicken tenders?
Yes, freeze them after coating or after cooking. Reheat in the oven.
Why is my coating falling off?
Make sure to press the cornflakes firmly onto the chicken and avoid excess marinade.
Can I make this recipe gluten-free?
Yes, use gluten-free flour and ensure your cornflakes are gluten-free.
What sauces go well with this dish?
They pair well with ketchup, garlic sauce, honey mustard, or spicy mayo.
Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work well and are even juicier.
Conclusion
Ultra crispy cornflake chicken tenders are a simple yet satisfying recipe that delivers crunch and flavor in every bite. Whether fried or baked, they make a versatile dish perfect for any occasion. With easy ingredients and customizable options, this recipe is sure to become a favorite in your kitchen.
Juicy chicken tenders coated in crunchy cornflakes for an ultra crispy texture, marinated in a flavorful yogurt mixture and fried to golden perfection.
Total Time:1 hour
Yield:3-4 servings
Ingredients
2 chicken breasts (cut into strips)
150 ml plain yogurt
1 egg
2 tablespoons all-purpose flour
150 g cornflakes (crushed)
1 teaspoon sweet paprika
1 teaspoon garlic powder
Salt to taste
Black pepper to taste
Sunflower oil for frying
Instructions
Cut chicken breasts into even strips.
In a bowl, mix yogurt, egg, flour, paprika, garlic powder, salt, and pepper until smooth.
Add chicken strips and coat well. Marinate for at least 30 minutes.
Crush cornflakes into coarse crumbs and place in a separate bowl.
Coat each chicken strip in cornflakes, pressing gently to adhere.
Heat sunflower oil in a deep pan over medium heat.
Fry chicken in batches for 4–5 minutes per side until golden and cooked through.
Remove and drain on paper towels.
Serve hot with dipping sauce.
Notes
Press cornflakes firmly onto chicken for better coating.
Do not overcrowd the pan while frying.
Marinating longer enhances flavor and tenderness.
Use a thermometer to ensure oil is at proper frying temperature.
