Cornflake Crusted Baked Chicken Tenders are my go to chicken recipe when I’m looking for a snack for kids, lunch for anyone or an easy dinner. The baking, not frying, blew me away because they were just as crispy to eat, but so much healthier and so much easier than deep frying, which I’m not fond of.
Friend and fellow Nashville blogger, Lindsay Landis, along with her husband Taylor Hackbarth, published the cookbook Breakfast for Dinner. When Lindsay’s publisher sent me a review copy, my foodie friends couldn’t put it down and as a fan of her blog, Love and Olive Oil, I knew I would love it. We went through it, page by page, and a few placed an immediate order.
Lindsay’s style reminds me of Donna Hay. She makes beautiful food with a unique twist that is so approachable, people can open a page and actually cook it. There are lots of wonderful cookbooks out there that we gaze at, but never use because they aren’t written with the home cook in mind. Lindsay develops her recipes in such a way that foodies will drool and novice cooks will achieve success. Approachable, well-executed, simple, flavorful, a book for every type of home cook.
Lindsey not only is recipe driven; she has a keen aesthetic as she styles the food and does the photography herself. When Breakfast for Dinner came out, I thought, “wow, a genius idea.” Many of the ingredients for these comforting suppers are found in my home most nights or aren’t hard to get, and eggs never looked so good, especially when topped over a coconut sticky rice in Loco Moco, or covered in a rancero sauce for Huevos Rancheros Tacos. My favorite egg dish, though, has to be sunny side up burgers, as I think a runny yolk is God’s best food sauce.
I can easily eat pancakes for dinner when they are made of cornmeal and topped with beer braised short ribs. If you want to move to something sweet, the bananas foster crepe cake will take your breath away as well as the chocolate brownie waffles with blackberry sauce. I gained a few pounds looking at the doughnut fudge sundaes, but that’s what boot camp is for.
Lindsay loves sweets and has also written the Cookie Dough Lover’s Cookbook which is for all ages, and I highly recommend the cookie dough cupcakes which I’ve personally tasted at a food event in Nashville.
Whether Lindsay is writing about savory dishes or sweets, there is not a single recipe in her book I would turn down. I’m looking forward to making the tomato peach jam this week as I have plenty on hand and for you savory folks, the bacon jam will make you very happy. I have to mention her maple bacon cupcakes because I’ve had them when she brought them to a Nashville blogger’s breakfast. Wow!
I chose the cornflake crusted baked chicken tenders because I had everything in my pantry, and I was looking for an after school snack, that could take us right into dinner. This is such an easy recipe and one even the kiddos can help with. Who doesn’t like to crush corn flakes in a bag?
As far as the flavor profile, she uses parsley and dill, but you can feel free to change the herbs, rely upon just salt and pepper, or spice them up a bit and make a version of Nashville hot chicken. The good news is that there is no frying and this is a very quick recipe. She suggests a buttermilk ranch dipping sauce which goes with just about every kind of flavor, but feel free to use the sauce of your choice. I served an additional sauce I made with a shallot based herb rub.
Breakfast for Dinner is a unique, well-written, beautifully photographed book that will make a great holiday gift, or the book that will help you to be a star as you serve your overnight Holiday guests breakfast, brunch, lunch or dinner. The cornflake crusted baked chicken tenders are ready in less than 30 minutes and they freeze well. Just heat in oven and serve.
Another option if you want to go grain free is these sesame honey chicken tenders.
- ½ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon pepper
- 2 large eggs
- 4 cups cornflakes, finely crushed
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1½ pounds boneless skinless chicken tenders (about 20)
- Pam Cooking Spray
- ½ cup store bought ranch dressing or this homemade ranch dressing
- Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil which will be covered with a wire baking rack. Spray rack lightly. Some of the coating may fall through the rack. Get that up before you bake.
- Lay out a medium sized bowl for the eggs, and three plates for the flour dredge, the corn flake dredge and a plate for the coated product.
- Mix together the flour with ¼ each of salt and pepper.
- Crush the corn flakes and place in plate.Season with herbs, garlic powder and ½ teaspoon salt and ¼ teaspoon pepper.
- Loosely beat eggs.
- Dredge chicken in flour, then eggs, then into corn flake mixture.
- Make sure surface is fully coated and place on rack to bake.
- Bake for 12 to 15 minutes or until golden brown. Turn once at 6 minutes.
- Serve with dipping sauce.