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.
4 boneless, skinless chicken breast halves
1/2 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon cayenne pepper
Salt and pepper
2 large eggs
6 cups coarsely crushed cornflakes
3 tablespoons unsalted butter, melted
How to Make It
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.
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.
My husband and I enjoyed this but I did adjust seasoning to use less thyme (half of what was called for) , and I added garlic powder and paprika. I wouldn't want any more of the thyme flavor than what was already In it! It turned out good though because the chicken was crisp on the outside and moist on the inside! I also used less cayenne because hubby doesn't like food too spicy ...
Really good base recipe. We left out the thyme and cayenne (picky kids) and seasoned it with the basics, salt, pepper, garlic powder and onion powder. I doubled the recipe and easily fed 7 people - ALL of them proclaimed it was the BEST CHICKEN EVER! Would have given it 5 stars, if I hadn't changed anything.
Really liked this. We typically have to change the seasoning a bit to fit our taste buds so I didn't find it as tasteless as others noted. We used butter flavored cooking spray instead of butter and I had our son crunch up the cornflakes really well so it was more between cornflakes and breadcrumbs than just cornflakes.
This is a staple at our house and we don't even have kids younger than sixteen. I don't flatten the chicken breasts- they stay moister that way. I don't use eggs, I soak the breasts in buttermilk that I add some hot sauce and dried thyme to.