Cornflake Ranch Chicken Fingers or Breasts
Craving crispy, golden perfection without the guilt of frying? These Cornflake Ranch Chicken Fingers or Breasts are a must-try! Juicy chicken tenders or sliced breasts are marinated in tangy buttermilk infused with ranch seasoning, then coated in a crispy, flavor-packed crust made from crushed cornflakes, garlic powder, paprika, and more. Baked to crunchy perfection in the oven, this recipe delivers that irresistible crunch with less oil, making it a healthier twist on classic comfort food. Perfect for busy weeknights or game-day snacks, serve these oven-baked chicken strips with your favorite dipping sauce for a crowd-pleasing dish the whole family will love. Tags: crispy baked chicken, ranch chicken tenders, easy dinner ideas, kid-friendly recipes.
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Recipe Information
Ingredients
- 1.5 pounds Chicken breasts or tenders
- 1 cup Buttermilk
- 2 tablespoons Ranch seasoning mix
- 3 cups Cornflakes cereal
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- Cooking spray or cooking oil
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Slice chicken breasts into strips if using whole breasts, or leave them as they are if using tenders.
In a bowl, combine the buttermilk and 1 tablespoon of the ranch seasoning mix. Add the chicken pieces to the mixture, ensuring they are fully coated, and allow to marinate in the fridge for 20-30 minutes (optional for added flavor).
Place the cornflakes in a resealable plastic bag, remove any excess air, and crush into fine crumbs using a rolling pin or your hands. Transfer the crushed cornflakes to a shallow dish and mix with the remaining 1 tablespoon of ranch seasoning mix, garlic powder, paprika, salt, and black pepper.
In a second shallow dish, place the all-purpose flour.
In a third shallow dish, beat the eggs until combined.
Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Coat each piece of chicken first in the flour, shaking off any excess, then dip into the beaten eggs, and finally press into the seasoned cornflake mixture, ensuring it is well-coated on all sides.
Place the coated chicken pieces onto the prepared baking sheet, spacing them out to prevent overcrowding. Lightly spray the tops of the chicken with cooking spray or drizzle with a small amount of cooking oil to help them crisp up in the oven.
Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes before serving. Enjoy with your favorite dipping sauce or as part of a meal!
Nutrition Facts
Calories |
2679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 14.7 g | 74% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 977 mg | 326% | |
| Sodium | 5249 mg | 228% | |
| Total Carbohydrate | 292.0 g | 106% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 37.3 g | ||
| Protein | 259.4 g | 519% | |
| Vitamin D | 16.5 mcg | 83% | |
| Calcium | 444 mg | 34% | |
| Iron | 85.3 mg | 474% | |
| Potassium | 2566 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
