INGREDIENTS
- Chicken tenderloins (1–1½ lb)
- Cornflakes (3 cups), lightly crushed (flakes, not dust)
- Grated Parmesan cheese (½ cup)
- Paprika (1 tsp)
- Garlic powder (1 tsp)
- Onion powder (½ tsp)
- Kosher salt (¾ tsp)
- Black pepper (½ tsp)
- Eggs (2)
- Milk or buttermilk (2 tbsp)
- Avocado oil spray or melted butter spray (as needed)
EQUIPMENT
- Sheet pan (rimmed)
- Wire rack (fits inside sheet pan)
- Aluminum foil or parchment paper
- Mixing bowls (2)
- Whisk
- Zip-top bag or bowl (for crushing cornflakes)
- Meat thermometer
- Tongs
DIRECTIONS
- Preheat oven to 425°F (218°C). Line a sheet pan with foil or parchment and place a wire rack on top.
- Lightly crush the cornflakes (keep texture). In a bowl, mix cornflakes, Parmesan, paprika, garlic powder, onion powder, salt, and pepper.
- In a second bowl, whisk eggs with milk or buttermilk.
- Dip each tenderloin in egg wash, let excess drip off, then press firmly into the cornflake mixture.
- Place coated chicken on the wire rack with space between pieces. Lightly spray tops with oil.
- Bake 15 minutes, flip, spray again lightly, then bake 8–10 minutes more, until golden and internal temp reaches 165°F.
- Optional: broil 1–2 minutes for extra color. Rest 2–3 minutes before serving.
