Sticky Baked Chicken Tenders
Crispy, golden, and irresistibly sticky — these oven-baked chicken tenders are a game-changer! Coated in crushed gluten-free cornflakes for that perfect crunch, then baked to juicy perfection and glazed with a sweet and spicy sauce, they’re a healthier spin on a takeout favorite. No deep frying, no gluten, just bold flavor and satisfying texture in every bite. Perfect for weeknight dinners, party platters, or dipping straight off the tray.
Equipment
- 1 Pastry brush
Ingredients
- 8-10 chicken tenders
Seasoning:
- 1 tbsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- ¼ tsp cayenne
Breading Station:
- 2 eggs whisked
- 1 (10.6 oz) box of corn flakes crushed
Sauce:
- ⅓ C honey
- ⅓ C sriracha
- 1 garlic clove grated
For serving
- chives chopped
- ranch for dipping
Instructions
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper and set aside.
- Mix together paprika, onion powder, salt, pepper & cayenne pepper. Pat your chicken tenders dry with a paper towel and add to a bowl. Toss tenders in the prepared seasoning. If you love spice, add an additional 1/4 teaspoon of cayenne to the seasoning mix. Ensure the chicken tenders are evenly coated.
- To set up your breading station, start by placing two shallow bowls side by side. In the first bowl, crack the eggs and whisk them well until smooth. In the second bowl, pour in your crushed cornflakes that have been crushed into small, crumb-like pieces. You can crush them by hand or pulse them in a food processor, but be careful not to grind them too fine; you want to keep some texture for that perfect crunch. Dip each tender into the beaten eggs, making sure it’s fully coated, then transfer it straight into the bowl of crushed cornflakes. Press gently to ensure the flakes adhere to all sides. Place the breaded tenders on the prepared parchment-lined baking sheet.
- Bake the tenders for 35-40 minutes, or until browned. You may need to turn the pan halfway through to ensure even cooking.
- While the tenders are baking, prepare the sauce by mixing together honey, garlic, and sriracha. You may need to slightly warm the honey to ensure it gets fully incorporated. For a spicier sauce, add 1/2 tsp cayenne pepper.
- Remove tenders from the oven, brush evenly with the sauce and garnish with chopped chives. Serve with ranch.
Notes
For extra crunchy tenders, you can re-dip your tenders into egg & corn flakes for a second time. If doing so, this may require an additional cup of corn flakes, and 1 additional egg.
If not planning to serve immediately, do not brush with the sauce. Set it to the side and brush only when ready to serve to avoid the tenders losing their crunch.
Tried this recipe?Let us know how it was!