Freezer Ready Cornflake Chicken Fingers
Crispy, flavorful, and oh-so-convenient, Freezer Ready Cornflake Chicken Fingers are a game-changer for busy weeknights and picky eaters alike! Coated in a perfectly seasoned blend of crushed cornflakes, paprika, garlic, and onion powder, these homemade chicken tenders deliver the ultimate crunch without deep frying. Designed for versatility, this recipe allows you to prepare and freeze batches in advance, so you can enjoy golden-brown chicken fingers straight from the oven in no time. Whether served with your favorite dipping sauce or paired with fresh veggies for a complete meal, these chicken fingers are a surefire hit for kids and adults. With easy preparation and a cook-from-frozen option, this freezer-friendly recipe proves that quick doesn’t have to skimp on flavor or quality. Perfect for meal prep enthusiasts and busy families, these tenders are bound to become a household favorite!
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Recipe Information
Ingredients
- 500 g chicken tenderloins
- 3 cups cornflakes
- 0.5 cup flour
- 2 large eggs
- 2 tbsp milk
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 0.5 tsp black pepper
- as needed cooking spray
Instructions
Preheat your oven to 200°F (95°C) for freezing prep, or 425°F (220°C) if cooking immediately.
Line a baking sheet with parchment paper or lightly grease it with cooking spray.
Pat the chicken tenderloins dry with a paper towel. Set them aside.
Place the cornflakes in a large zip-top bag, seal the bag, and crush the cornflakes into fine crumbs using a rolling pin. Transfer them to a shallow dish.
In another shallow dish, mix the flour with paprika, garlic powder, onion powder, salt, and black pepper.
In a third shallow dish, whisk together the eggs and milk until the mixture is smooth.
Dredge each chicken tenderloin in the seasoned flour, shaking off any excess.
Next, dip the floured chicken tenderloin into the egg and milk mixture, ensuring it’s fully coated.
Finally, press the chicken tenderloin into the crushed cornflakes, coating it evenly on all sides.
Place the coated chicken fingers on the prepared baking sheet in a single layer.
If freezing, place the baking sheet in the freezer for 2-3 hours or until the chicken fingers are completely frozen. Then, transfer them to a freezer-safe bag or container for up to 3 months.
For immediate cooking, lightly spray the tops of the chicken fingers with cooking spray to enhance crispiness.
Bake in the preheated oven at 425°F (220°C) for 20-25 minutes, flipping halfway through, until the chicken is cooked through (internal temperature of 165°F/75°C) and the coating is golden brown.
If cooking from frozen, bake at 400°F (205°C) for 30-35 minutes, flipping halfway through.
Serve hot with your favorite dipping sauces or sides, and enjoy!
Nutrition Facts
Calories |
844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2719 mg | 118% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.2 g | ||
| Protein | 118.6 g | 237% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 170 mg | 13% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1477 mg | 31% | |
*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.
