Ingredients
– 1 pound chicken breasts, cut into strips
– 2 cups cornflakes, crushed
– 1 cup buttermilk (or regular milk)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Cooking spray or olive oil
Equipment Needed
– Baking sheet
– Mixing bowls
– Shallow dish for the buttermilk
– Food processor or rolling pin (for crushing cornflakes)
– Cooking thermometer (optional)
Step-by-Step Instructions
Let’s dive into making these amazing chicken tenders! First, I start by preheating my oven to 400°F (200°C) so that it’s nice and hot when the chicken hits the pan. While that’s warming up, I prep my chicken strips and place them in a bowl. Pour the buttermilk over the chicken, ensuring all the pieces are coated—this is key for keeping the chicken juicy. I let that marinate for about 15-30 minutes because a little patience does wonders! (See the next page below to continue steps…)