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Cornflake Crunch Tenders, photographed on white marble in the A More Perfect Supper kitchen

Cornflake Crunch Tenders

Crunchy chicken tenders without deep frying, using crushed cornflakes for a light, crisp shell. The two-person batch fits comfortably in most air-fryer baskets so the coating actually browns instead of steaming.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 Servings
Course: Entrees
Cuisine: American
Ingredients Method

Ingredients
  

Main
  • 1/2 lb chicken tenderloins
  • 1 cup cornflakes crushed
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne (optional) optional
  • 1 large egg
  • 1/2 tablespoon milk
  • 1/2 tablespoon Dijon mustard (optional) optional
  • Cooking spray

Method
 

  1. Combine 1 cup crushed cornflakes with 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, 1/4 teaspoon pepper, and optional cayenne in a shallow bowl.
  2. In a second bowl, whisk 1 egg with 1/2 tablespoon milk and optional 1/2 tablespoon Dijon.
  3. Dip each 1/2-pound batch of chicken tenders in the egg mixture, let the excess drip away, then press firmly into the seasoned cornflakes.
  4. Preheat the air fryer to 375°F for 3 minutes and lightly spray the basket. Arrange the tenders in one layer and lightly spray the tops.
  5. Air fry at 375°F for 10 to 13 minutes, flipping halfway, until deeply golden and 165°F inside. Rest 2 minutes before serving.