Cornflake Crunch Tenders Recipes

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CORNFLAKE CRUNCH

Chef Christina Tosi uses this snackable cornflake mixture in her Cornflake-Chocolate-Chip-Marshmallow Cookies from the "Momofuku Milk Bar" cookbook.

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 5



Cornflake Crunch image

Steps:

  • Preheat oven to 275 degrees. Line a baking sheet with parchment paper or a nonstick baking mat; set aside.
  • Place cornflakes in a medium bowl. Using your hands, crush to one-quarter of their original size. Add milk powder, sugar, and salt; toss to combine. Add butter and toss to form small clusters.
  • Spread cornflake mixture in an even layer on prepared baking sheet. Transfer to oven and bake until clusters are toasted and smell buttery, about 20 minutes. Remove from oven and let cool completely.

1/2 (12-ounce) box cornflakes (about 5 cups)
1/2 cup milk powder
3 tablespoons sugar
1 teaspoon coarse salt
9 tablespoons melted butter

CORNFLAKE CRUNCH TENDERS

The cornflakes give a nice crunch to these oven-baked chicken tenders, which are great for a meal or snacking. -Kris Lehman

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Cornflake Crunch Tenders image

Steps:

  • Line a 15x10x1-in. baking pan with foil; coat foil with cooking spray. In a shallow bowl, combine the cornflakes, Italian seasoning, salt and pepper. In another shallow bowl, lightly beat egg. Dip chicken in egg, then in cornflake mixture. Place chicken in prepared pan. Drizzle with butter. Bake, uncovered, at 400° for 18-22 minutes or until juices run clear. Serve with marinara sauce.

Nutrition Facts :

1 cup finely crushed cornflakes
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg
16 chicken tenders (about 1-3/4 pounds)
1/4 cup butter, melted
Marinara sauce, warmed

CRUNCHY CEREAL CHICKEN FINGERS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 9



Crunchy Cereal Chicken Fingers image

Steps:

  • Heat 1/4 inch of oil in a large skillet over medium-high heat.
  • Put the flour in a shallow bowl and add some salt and pepper. Put the egg in a second shallow bowl. Put the cereal in a resealable plastic bag and pound into crumbs with your hands until mostly broken up with some bigger pieces. Transfer the cereal to a third shallow bowl.
  • Dip the chicken strips first in the flour, then the egg and then the cereal. Cook the strips in batches until golden brown and cooked through, 5 to 7 minutes. Drain on paper towels.
  • Stir together the ketchup, applesauce and Worcestershire sauce in a small bowl. Serve as a dip with the chicken fingers.

Vegetable oil, for frying
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 large egg, beaten
2 cups crunchy sweetened cereal, such as Cap'n Crunch
2 boneless, skinless chicken breasts, cut into 1-inch strips
1/2 cup ketchup
1/4 cup applesauce
2 dashes Worcestershire sauce

CHOCOLATE PEANUT BUTTER CORNFLAKE CRUNCH BARS

Make and share this Chocolate Peanut Butter Cornflake Crunch Bars recipe from Food.com.

Provided by OceanIvy

Categories     Candy

Time 15m

Yield 36-42 bars

Number Of Ingredients 7



Chocolate Peanut Butter Cornflake Crunch Bars image

Steps:

  • In a 3-quart saucepan, combine the peanut butter, corn syrup and sugar.
  • Cook on low heat, stirring constantly, until mixture just comes to a boil (10-12 minutes).
  • Remove from heat and stir in the chocolate chips until melted.
  • Stir in the vanilla extract, cereal and nuts; toss to coat well (mixture will be stiff).
  • Press into a buttered 13x9-inch pan.
  • Cool completely, then cut into bars.

1 cup peanut butter
1 cup light corn syrup
1/2 cup sugar
1/2 cup semi-sweet chocolate chips
1 teaspoon vanilla extract
5 cups corn flakes
1 1/2 cups peanuts (or each) or 1 1/2 cups raisins (or each)

CORNFLAKE CRUNCH TENDERS

Cornflakes aren't just for breakfast! Here, they make a tasty, crispy coating for tender chicken strips.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 8



Cornflake Crunch Tenders image

Steps:

  • Preheat oven to 400 degrees F. Line a jelly roll pan with foil; spray with nonstick cooking spray.
  • Combine cornflakes, Italian seasoning, salt, and pepper in a shallow dish. Lightly beat egg in another shallow dish.
  • Wash hands. Rinse ice glaze off chicken. Pat dry. Dip chicken in egg, then in cornflakes mixture. Place on pan. Wash hands
  • Drizzle chicken with butter. Bake 20 minutes or until done (internal temp 170 degrees F).

Nutrition Facts : Calories 600.2 calories, Carbohydrate 69.9 g, Cholesterol 109.9 mg, Fat 26.8 g, Fiber 3.4 g, Protein 21.9 g, SaturatedFat 10.2 g, Sodium 1777.3 mg, Sugar 10.2 g

1 ½ (10 ounce) packages Tyson® Individually Fresh Frozen Boneless Skinless Chicken Tenderloins
2 cups finely crushed cornflakes
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
1 large egg
¼ cup butter or margarine, melted
2 cups hot marinara sauce

CORNFLAKE CRUNCHIES

I got this recipe straight off of a box of cornflakes. It is really good and easy to make. Great for those bake sales. Cook time is per cookie sheet. For a larger cookie you will yield around 24 crunchies and should cook 20-22 minutes.

Provided by Jellyqueen

Categories     Drop Cookies

Time 22m

Yield 36 crunchies

Number Of Ingredients 9



Cornflake Crunchies image

Steps:

  • Preheat oven to 350 degrees F.
  • Lightly grease cookie sheet.
  • Beat sugar and shortening until creamy.
  • Beat in egg, milk and orange extract.
  • Stir in flour and baking powder.
  • Add cereal and nuts; mix well.
  • Drop by tablespoon onto prepared cookie sheet.
  • Bake 10-12 minutes or until lightly browned.
  • Let stand 1 minute before removing to racks to cool.

2/3 cup sugar
1/2 cup vegetable shortening
1 egg
1 tablespoon milk
1 teaspoon orange extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
3 cups corn flakes cereal
1/2 cup walnuts, chopped

CORNFLAKE CRUNCH TENDERS

Cornflakes aren't just for breakfast! Here, they make a tasty, crispy coating for tender chicken strips.

Provided by Allrecipes Member

Yield 4

Number Of Ingredients 8



Cornflake Crunch Tenders image

Steps:

  • Preheat oven to 400 degrees F. Line a jelly roll pan with foil; spray with nonstick cooking spray.
  • Combine cornflakes, Italian seasoning, salt, and pepper in a shallow dish. Lightly beat egg in another shallow dish.
  • Wash hands. Rinse ice glaze off chicken. Pat dry. Dip chicken in egg, then in cornflakes mixture. Place on pan. Wash hands
  • Drizzle chicken with butter. Bake 20 minutes or until done (internal temp 170 degrees F).

Nutrition Facts : Calories 600.2 calories, Carbohydrate 69.9 g, Cholesterol 109.9 mg, Fat 26.8 g, Fiber 3.4 g, Protein 21.9 g, SaturatedFat 10.2 g, Sodium 1777.3 mg, Sugar 10.2 g

1 ½ (10 ounce) packages Tyson® Individually Fresh Frozen Boneless Skinless Chicken Tenderloins
2 cups finely crushed cornflakes
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
1 large egg
¼ cup butter or margarine, melted
2 cups hot marinara sauce

LOW-FAT CORNFLAKE CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

This is a delicious "unfried" fried chicken recipe. Chicken tenders are dipped in cornflakes and baked in the oven. I recommend placing the cornflakes in a ziploc bag and using a rolling pin to crunch the cornflakes into very tiny pieces (to help coat the chicken better). Honey and mustard are used to give the chicken extra flavor without adding any extra fat. Be sure to watch these carefully because the cornflakes can burn easily in the oven. For an Italian twist try adding 1/2 teaspoon dried basil and oregano to the cornflake mixture. Or, add a pinch of chipotle chili powder for a Mexican twist. Enjoy!

Provided by StephanieNS

Categories     Chicken

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8



Low-Fat Cornflake Chicken Tenders With Honey Mustard Sauce image

Steps:

  • Preheat oven to 450 degrees F.
  • In a shallow dish combine egg, honey, and yellow mustard.
  • In separate bowl stir together crushed cornflake crumbs and pepper.
  • Dip chicken strips into egg mixture and then roll in the crumb mixture to coat the chicken.
  • Arrange chicken strips on ungreased baking sheet.
  • Bake about 12 minutes until outside are golden and chicken is no longer pink.
  • For honey mustard sauce, just stir the dijon mustard and 1 tsp honey together.

20 ounces chicken strips
1 egg, slightly beaten
1 tablespoon honey
1 teaspoon prepared yellow mustard
2 cups corn flakes, finely crushed
1 dash black pepper
1/4 cup Dijon mustard
1 teaspoon honey

CORNFLAKE CRUSTED CHICKEN

This is a variation of a recipe I had found. This is my ALL time favorite way to eat baked chicken. I can not say enough good things about this!!! Make sure to use chicken that is NOT frozen for best results. This turns out so nice and crispy. My picky daughter even eats it all up !!! We have even made chicken strips from it instead to make it more kid friendly. I serve it with white pepperd gravy to dip it in on put on top- YUM YUM..... LET ME STRESS AGAIN HOW IMPORTANT IT IS TO NOT USE FROZEN CHICKEN BREAST- IT WILL MAKE THE CRUST SOGGY ESPECIALLY ON THE BOTTOMS AS EXPEIENCED BY SOME MEMBERS

Provided by WendyTN

Categories     Poultry

Time 35m

Yield 4 breast, 4 serving(s)

Number Of Ingredients 8



Cornflake Crusted Chicken image

Steps:

  • preheat oven to 400 degrees.
  • salt, pepper and put chicken poultry seasoning on breast front and back.
  • mix egg and water in a bowl.
  • crush cornflakes and mix in butter ( i use land of lakes) and more chicken poultry seasoning to taste.
  • dip breast into egg/water mixture and roll in the cornflake crust to coat. Mixture will be moist so you may have to pat it on there.
  • I also make extra crust if needed and pat it onto tops of breast once I place them onto my baking sheet.
  • bake at 400 for about 30 mins or untill done.
  • I serve with a veggie on side and mashed potatoes with white peppered gravy. I always serve extra gravy to dip chicken inches.

4 boneless skinless chicken breasts
3 cups corn flakes
2 tablespoons melted butter
1 large egg
1 teaspoon water
salt
pepper
chicken poultry seasoning

PLANET HOLLYWOOD CAPTAIN CRUNCH CHICKEN

This is great and a real kid pleaser. The creole mustard sauce sets off the sweetness of the chicken just right. DH saw a demonstration of the recipe on an early morning show and searched the recipe out for me.

Provided by Mysterygirl

Categories     Chicken

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 25



Planet Hollywood Captain Crunch Chicken image

Steps:

  • Coarsely grind or crush the two cereals and set aside.
  • Beat the egg with milk and set aside.
  • Stir together the flour, onion and garlic powders and black pepper.
  • Set aside.
  • Dip the chicken: pieces in the seasoned flour.
  • Move around to coat well, then shake off the excess flour.
  • Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
  • Heat oil in a large heavy skillet to 325.
  • Drop coated chicken tenders carefully in the hot oil and cook until golden brown and fully cooked, 3 to 5 minutes depending on size.
  • Drain and serve immediately with creole mustard sauce.
  • For sauce:Mix all ingredients together.

2 cups Cap'n Crunch cereal
1 1/2 cups corn flakes
1 egg
1 cup milk
1 cup all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 lbs chicken breasts, cut in 1-oz tenders
vegetable oil (for frying)
1 cup mayonnaise
1/4 cup creole mustard or 1/4 cup Dijon mustard
1 teaspoon yellow mustard
1 teaspoon horseradish
1/2 teaspoon cider vinegar
1 dash Worcestershire sauce
1 teaspoon red wine vinegar
1 teaspoon water
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon green onion, sliced in pieces
1 teaspoon crushed garlic
1 teaspoon finely chopped green pepper
1 teaspoon finely chopped celery
1 teaspoon finely chopped onion

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