Crispy Pan-Fried Corn Flake Chicken Tenders are crunchy on the outside, juicy on the inside and packed with flavor. Coated in seasoned corn flakes and pan-fried to golden perfection, these easy chicken tenders are a family-friendly weeknight favorite.
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If you love crispy chicken tenders with a crunchy coating, these Pan-Fried Corn Flake Chicken Tenders are about to become a go-to recipe. They have that irresistible crunch you’d expect from deep-fried chicken, but they’re made right on the stovetop with simple pantry ingredients.
The corn flake crust is a fun twist on classic chicken tenders that adds even more texture and flavor. If you enjoy crunchy fried chicken, be sure to also try these traditional pan-fried chicken tenders and these lighter air fried chicken tenders for more easy dinner options.
What Is Pan-Fried Corn Flake Chicken Tenders?
Pan-Fried Corn Flake Chicken Tenders are chicken strips that are breaded in crushed corn flakes and shallow-fried in a skillet until crispy and golden brown. The corn flakes create an extra crunchy coating that locks in moisture, making the chicken tender and juicy inside.
Unlike traditional breadcrumb coatings, corn flakes add a slightly sweet, crisp texture that pairs perfectly with savory seasonings and your favorite dipping sauces, like honey mustard or mango barbecue sauce.
Why This Recipe Works
- Extra crispy coating: Crushed corn flakes create a crunchy, golden crust.
- Juicy chicken: The coating seals in moisture for tender results.
- Easy stovetop method: No deep fryer required. All you need is a skillet and a little oil.
- Family-friendly: Mild flavors that both kids and adults love.
Ingredients
- 1 1/2 pounds chicken tenders
- salt
- pepper
- 4 cups corn flakes
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 cup all-purpose flour
- 2 eggs
- oil for frying
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
How to Make Pan-fried Chicken Tenders
Prep!
Line a plate with paper towels and set aside.
Create!
Pat the chicken tenders dry with a paper towel and season evenly with salt and pepper.
Add the corn flakes, dried parsley, paprika and onion powder to a food processor and blend until the corn flakes resemble fine crumbs.
Place the corn flake mixture on a plate or in a shallow bowl. Place the flour on a second plate or in a shallow bowl. Crack the eggs into a shallow bowl and whisk well.
Dredge each tender in the flour until completely coated, then shake off the excess. Dip into the eggs, letting any excess drip off, then coat thoroughly in the corn flake mixture. Place on a plate and repeat with remaining tenders.
Heat oil in a large, deep skillet on medium until hot and shimmering. You need enough oil to reach about halfway up the sides of the tenders.
Carefully add the chicken to the skillet. Cook for 4 to 5 minutes, or until golden brown, then flip and cook an additional 3 to 4 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F on a meat thermometer inserted into the center of the thickest portion.
Transfer the chicken tenders to the paper-towel lined plate and sprinkle lightly with salt.
Present!
Serve warm with your favorite dipping sauces like ranch, honey mustard or barbecue sauce.
Tips and Techniques
- Don’t skip drying the chicken: This helps the coating stick better.
- Crush corn flakes finely: Smaller crumbs create a more even, crispy coating.
- Maintain oil temperature: If the oil is too cool, the tenders will absorb oil instead of crisping.
- Work in batches: Avoid overcrowding the pan so the chicken fries evenly.
- Use a thermometer: Ensures perfectly cooked, juicy chicken every time.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Freezing: Freeze cooked tenders in a single layer, then transfer to a freezer-safe container for up to 2 months. Reheat in the oven or air fryer for best texture.
FAQs
Can I use chicken breasts instead of tenders?
Yes! Simply slice boneless, skinless chicken breasts into strips of similar size for even cooking.
Can I bake these instead of frying?
Yes, but they won’t be quite as crispy. Bake at 400°F on a wire rack until cooked through and golden.
Can I make these in the air fryer?
Absolutely! For a lighter option, try adapting this recipe using your air fryer, similar to these air fried chicken tenders.
More Recipes to Try
If you loved these crispy chicken tenders, try these next:
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Pan-fried Corn Flake Chicken Tenders
Ingredients
- 1 1/2 pounds chicken tenders
- salt (to taste)
- pepper (to taste)
- 4 cups corn flakes
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 cup all-purpose flour
- 2 eggs
- oil for frying
Instructions
- Line a plate with paper towels and set aside.
- Pat the chicken tenders dry with a paper towel and season evenly with salt and pepper.1 1/2 pounds chicken tenders, salt, pepper
- Add the corn flakes, dried parsley, paprika and onion powder to a food processor and blend until the corn flakes resemble fine crumbs.4 cups corn flakes, 1 teaspoon dried parsley, 1 teaspoon paprika, 1/2 teaspoon onion powder
- Place the corn flake mixture on a plate or in a shallow bowl. Place the flour on a second plate or in a shallow bowl. Crack the eggs into a shallow bowl and whisk well.1/2 cup all-purpose flour, 2 eggs
- Dredge each tender in the flour until completely coated, then shake off the excess. Dip into the eggs, letting any excess drip off, then coat thoroughly in the corn flake mixture. Place on a plate and repeat with remaining tenders.
- Heat oil in a large, deep skillet on medium until hot and shimmering. You need enough oil to reach about halfway up the sides of the tenders.oil for frying
- Carefully add the chicken to the skillet. Cook for 4 to 5 minutes, or until golden brown, then flip and cook an additional 3 to 4 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F on a meat thermometer inserted into the center of the thickest portion.
- Transfer the chicken tenders to the paper-towel lined plate and sprinkle lightly with salt.
- Serve warm with your favorite dipping sauces like ranch, honey mustard or barbecue sauce.
Notes
- Don’t skip drying the chicken: This helps the coating stick better.
- Crush corn flakes finely: Smaller crumbs create a more even, crispy coating.
- Maintain oil temperature: If the oil is too cool, the tenders will absorb oil instead of crisping.
- Work in batches: Avoid overcrowding the pan so the chicken fries evenly.
- Use a thermometer: Ensures perfectly cooked, juicy chicken every time.
- Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
- Freezing: Freeze cooked tenders in a single layer, then transfer to a freezer-safe container for up to 2 months. Reheat in the oven or air fryer for best texture.
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