Baked Buffalo Chicken Tenders (Ultra Crispy Cornflake Coating)

If you’re craving something crispy, spicy, and totally delicious, these Buffalo Chicken Tenders are just what you need! Coated in crunchy cornflakes, seasoned with a pinch of garlic and chili powder, and baked to perfection, these tenders are not only healthier but absolutely mouthwatering. And the best part? You get all the flavor without the guilt. So, let’s dive into this simple and tasty recipe!

Method in Detail

To begin, prepare the cornflake coating by placing the cornflakes in a blender or food processor along with the chili powder, garlic powder, and a pinch of salt. Blitz or crush the mixture just enough so that the cornflakes are still chunky—this will help create that perfect crispy texture when baked. Be cautious not to over-crush the cornflakes, as you want some larger pieces to give the tenders that satisfying crunch. Once done, set the mixture aside.

Next, cut the chicken breasts into 4 even strips each. This step helps to create uniform pieces that cook evenly. After slicing, dip each chicken strip into the beaten eggs, ensuring they are fully coated. Then, roll the egg-coated strips in the cornflake mixture, pressing lightly to make sure the coating sticks well. The more evenly you coat the chicken, the crunchier the tenders will turn out, so don’t rush this step!

Now, it’s time to bake the chicken tenders to perfection. Preheat your oven to 200°C (about 400°F) and line a baking tray with parchment paper to avoid any sticking and to make cleanup easier. Arrange the coated chicken tenders on the tray in a single layer, ensuring they’re not crowded. Bake them for 18-20 minutes, flipping the tenders halfway through the cooking time to ensure they cook evenly and become golden and crispy on both sides. Keep an eye on them towards the end of the baking time—your tenders should be a beautiful golden-brown and crisp on the outside.Once your chicken tenders are out of the oven, it’s time for the hot sauce drizzle. Gently drizzle the hot sauce over each tender, being careful not to shake the tenders too much so the crispy cornflake coating stays intact. For even application, consider using a basting brush, which will allow you to apply a thin, even layer of sauce without disturbing the crunchy texture. If you love heat, feel free to add more sauce, or adjust to your taste!

Necessary Tools

• Baking tray
• Parchment paper (for easy cleanup)
• Blender or food processor (to crush the cornflakes)
• Basting brush (optional, but helpful for applying hot sauce gently)
• Mixing bowls for eggs and cornflake mixture

Cornflake Coated Buffalo Chicken Tenders

Recipe by Simon Davies

0.0 from 0 votes

Cuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Ingredients

• 4 x chicken breasts

• 1 tsp of chili powder

• 1 tsp of garlic powder

• 150g of cornflakes

• Pinch of salt

• 2 x beaten eggs

• 8 tbsp of hot sauce

Directions

• Prepare the Cornflake Coating: Start by blitzing or crushing your cornflakes, chili powder, garlic powder, and a pinch of salt together. Don’t crush them too much you want some chunky cornflakes for that perfect crispy bite.
• Cut the Chicken: Slice your chicken breasts into 4 strips each. Dip each piece into the beaten eggs, then coat them thoroughly with your cornflake mixture. The more even the coating, the better the crunch!
• Bake to Perfection: Preheat your oven to 200°C (about 400°F). Arrange the chicken tenders on a baking tray lined with parchment paper. Bake for 18-20 minutes, flipping halfway through, until they’re golden and crispy.
• Hot Sauce Drizzle: Once baked, it’s time to coat your tenders in that glorious hot sauce! Be careful when drizzling so that the crunchy cornflakes don’t fall off. If you’re feeling fancy, use a basting brush to apply the sauce evenly.

Notes

• Be Gentle with the Sauce: When drizzling hot sauce over the tenders, be patient and use a gentle touch. If you shake the tenders too roughly, you might lose some of that crunchy cornflake coating! If you want to be extra careful, use a basting brush for a smooth and even layer of sauce.
• Watch the Cooking Time: Every oven is different, so check the tenders after 18 minutes to avoid overcooking them. If they’re turning golden but not crispy enough, let them bake for a couple of extra minutes.

Serving Suggestions

These Buffalo Chicken Tenders are fantastic on their own, but why not pair them with a creamy dipping sauce for extra flavor? I love serving mine with a sweet chili mayo (just mix reduced-fat sweet chili sauce with lighter mayonnaise), or you could try a classic ranch dressing for that cool contrast to the heat. A side of fresh veggies or a crisp salad will balance the spiciness perfectly!

Fun Fact

Did you know that buffalo chicken wings originally came from Buffalo, New York? The dish was created in 1964 by Teressa Bellissimo, who deep-fried chicken wings and coated them in a spicy sauce. These tenders are a fun twist on the classic dish, minus the deep-frying!

Conclusion

These Cornflake Coated Buffalo Chicken Tenders are the perfect combination of crunchy, spicy, and healthy. They’re quick to make, bake up in no time, and are totally customizable with your favorite hot sauce. Whether you’re serving them for a weeknight dinner or a party snack, they’re bound to be a hit! So, gather your ingredients and enjoy this guilt-free, flavorful treat.