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Crunchy Chicken Tenders


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  • 1 lb. boneless chicken breasts, cut into strips
  • 1/3 cup flour
  • 1 1/2 tsp paprika
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 egg, beaten
  • 2 Tbsp water
  • 1 cup crushed corn flakes
  • 1/2 cup flour
  • 1/4 cup oil


Servings 4


Step 1

Combine 1/3 cup flour, paprika, salt, and pepper in a food storage bag. Put chicken in bag and toss to coat. Whisk together egg and water. Dip coated chicken in egg and water mixture. Combine corn flakes with 1/2 cup flour; roll chicken in corn flake mixture. If time allows, chill in the refrigerator for about 30 minutes to help the coating adhere to the chicken.

Heat the oil, enough to generously cover the bottom of a large skillet, over medium-high heat. Add the chicken, being certain not to crowd the pan, and brown on both sides, about 3 minutes per side. Place on cooling rack to drain. If desired, sprinkle with a little more salt. Serve immediately. These are also good warm, room temperature or cold.


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