After living with the same cat for sixteen years, I still continue to be surprised by some of her oddities. The latest being that she hates chicken. Oh, I’m not talking about rotisserie chicken from the market or even leftover Thanksgiving turkey for that matter. Which is kind of like chicken, right? I’m talking about plain, nothing added, basic, chicken. Who knew? Certainly not me.
Since today is Brenna’s sweet sixteen, I thought I’d spoil her with a few chicken tenders. So when I made this recipe, I put two to the side to cook without any seasoning. Well, let’s just say that my darling little birthday girl pretty much stuck her nose up in the air and looked at me with the poutiest face I’ve ever seen her pull off.
Apparently, plain ol’ boring chicken is not to her liking, and certainly not worth a lick or even a nibble. Heck, it barely even rated a sniff. So, guess who will be going to the market later today to buy their kitty cat a rotisserie chicken? Yeah, that would be me. Oh well, I guess that means more of these amazing corn flake-coated chicken tenders for us. No complaints here.
Ingredients:
- 2 Pounds Boneless Skinless Chicken Tenders (10 to 12 Tenders)
- 1/3 Cup Mayonnaise
- 1 Teaspoon Hot Sauce
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Finely Ground Black Pepper
- 4 Cups Corn Flakes
Directions:
- Preheat oven to 400 degrees. Line a baking sheet with foil; set aside.
- In a large bowl, combine the mayonnaise, hot sauce, salt, paprika, and pepper with a silicone spatula.
- Add the chicken tenders and use the silicone spatula to stir them around until they are evenly coated.
- Place the corn flakes into a large resealable plastic bag. Seal the bag and then crush the corn flakes using your hands or a rolling pin.
- Dip each mayonnaise-coated chicken tender into the bag of crushed corn flakes, liberally coat it, and then place it onto the foil-lined baking sheet.
- Bake for 18 to 22 minutes, or until cooked through.
Suggestions:
- You can add more salt to this recipe if you feel that is necessary. I like that these aren’t overly salty, which works well if you are dipping them into a sauce.
- I find that using a rolling pin is the best way to crush corn flakes. It only takes a few seconds and it’s almost kind of fun. A meat mallet works too if you’ve had a really bad day.
- You will not need to grease the baking pan. The oil in the mayonnaise will prevent the chicken from sticking.
- Baking time may vary depending on the temperature of your oven and how big or small the chicken tenders are. They should be cooked to 165 degrees, or until they are no longer pink and the juices run clear.
Improvements:
- Add 1/4-teaspoon of garlic or onion powder to the mayonnaise mixture.
- If you like your food spicy, add more hot sauce or use cayenne pepper in the mayonnaise mixture.
- Serve with honey, barbecue sauce, or ranch dressing.
- Replace the corn flakes with panko, bread crumbs, or your favorite type of crunchy cereal.
Ingredients:
- 2 Pounds Boneless Skinless Chicken Tenders (10 to 12 Tenders)
- 1/3 Cup Mayonnaise
- 1 Teaspoon Hot Sauce
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Paprika
- 1/2 Teaspoon Finely Ground Black Pepper
- 4 Cups Corn Flakes
Directions:
- Preheat oven to 400 degrees. Line a baking sheet with foil; set aside.
- In a large bowl, combine the mayonnaise, hot sauce, salt, paprika, and pepper with a silicone spatula.
- Add the chicken tenders and use the silicone spatula to stir them around until they are evenly coated.
- Place the corn flakes into a large resealable plastic bag. Seal the bag and then crush the corn flakes using your hands or a rolling pin.
- Dip each mayonnaise-coated chicken tender into the bag of crushed corn flakes, liberally coat it, and then place it onto the foil-lined baking sheet.
- Bake for 18 to 22 minutes, or until cooked through.
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