Cornflake Chicken Tenders

Recipe adapted from Pennies on a Platter

4 boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 tablespoons (1/2 cup) butter, melted
2 cups finely crushed corn flakes cereal


Adjust an oven rack to the middle position and heat the oven to 400˚F. Place an oven-safe cooling rack on a baking sheet and set aside.

Combine the flour and spices in a small bowl; set aside. Place melted butter in another small bowl; set aside. Place the crushed cereal in a medium-sized bowl or pie plate.

Dip the chicken pieces in the seasoned flour, then the butter, then the cereal. Place the coated chicken strips on the rack in the baking sheet.

Bake the coated chicken pieces in the preheated oven for 20 – 25 minutes, until chicken is no longer pink. Serve with your favorite sauce.

* To make ahead/freezer meal - Prepare as directed to coat the chicken and spread them on a wax paper lined baking sheet after coating. Place the baking sheet in the freezer uncovered and flash freeze for half an hour, until mostly firm. Transfer the strips to a gallon sized freezer bag labeled with the date and cooking instructions. When ready to prepare, preheat oven to 400˚F and bake from frozen (do not defrost) for 25 minutes on the baking sheet with the cooling rack.