Golden-crusted, juicy chicken pieces coated in a seasoned cornflake crust. This is the kind of dinner that makes everyone ask, “Wait, this isn’t fried?!”

INGREDIENTS:

  • 1.5–2 lbs boneless chicken tenders or thighs
  • 3 cups cornflakes (crushed into crumbs)
  • 1 cup plain Greek yogurt or buttermilk
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil (for brushing or spraying)
  • Optional: pinch of cayenne for heat

INSTRUCTIONS:

1. Preheat Oven

  • Set oven to 400°F (200°C). Line a baking sheet with parchment or a wire rack.

2. Crush the Cornflakes

  • Use a food processor or place them in a Ziploc bag and crush with a rolling pin until crumb-like (not too fine).

3. Season the Crumbs

  • Mix cornflakes with garlic powder, paprika, salt, and pepper in a shallow bowl.

4. Coat the Chicken

  • Dip each chicken piece into Greek yogurt or buttermilk to fully coat.
  • Then press into the seasoned cornflake crumbs, making sure every side is packed with crunch.

5. Bake Until Crispy

  • Place coated chicken on baking tray or rack. Lightly spray or brush the tops with olive oil.
  • Bake for 20–25 minutes, flipping halfway through. Chicken should be golden brown and cooked through.

TIPS:

  • Want extra crunch? Let the coated chicken sit for 10 minutes before baking.
  • Air fryer? Cook at 380°F for 15 minutes, flipping once.
  • For more flavor, marinate the chicken in yogurt + spices overnight.

ESTIMATED MACROS (Per piece, based on 6 servings):

  • Calories: ~230
  • Protein: 24g
  • Carbs: 12g
  • Fat: 10g