Rating: 3.5 stars
10 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

Use your kids’ favorite breakfast cereal to make a crispy coating for chicken tenders. Decrease or omit the red pepper if your kids don’t care for the heat.

Recipe by MyRecipes September 2008

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Yield:
4 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Line a rimmed baking sheet with foil. Place each chicken breast half between two sheets of plastic wrap. With a rolling pin, pound chicken to an even 1/2-inch thickness. Mix flour, thyme, cayenne pepper, salt and pepper. In a second shallow dish, whisk eggs to combine. Spread cornflake crumbs on a second rimmed baking sheet.

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  • Dip chicken into seasoned flour, turning to coat, then dip in egg mixture. Remove chicken, allow excess egg to drip off, then press both sides into cornflakes. Transfer to baking sheet. Discard remaining flour, egg and cornflakes.

  • Drizzle chicken with melted butter. Bake until coating is crisp and chicken is cooked through, about 30 minutes.

Nutrition Facts

391 calories; fat 12g; saturated fat 4g; protein 33g; carbohydrates 37g; fiber 2g; cholesterol 157mg; sodium 730mg.
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