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5 from 1 vote

Cornflake Crusted Baked Chicken Tenders and Cookbook Review for Breakfast for Dinner

Corn flake crusted baked chicken tenders, adapted from Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Entree
Cuisine: American
Servings: 6
Author: Angela Roberts


For Chicken

  • 1/2 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large eggs
  • 4 cups cornflakes finely crushed
  • 2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill
  • 1 1/2 pounds boneless skinless chicken tenders about 20

For Dipping


  • 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 1/4 each of salt and pepper.
  • Crush the corn flakes and place in plate.Season with herbs, garlic powder and 1/2 teaspoon salt and 1/4 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.
  • Dredge


Breakfast for Dinner does have a buttermilk ranch sauce, but I used a store bought dressing.