1cup(100 g) seasoned bread crumbs or panko(see notes)
1/4teaspoonground cayenne pepper(optional)
Use a sharp knife to trim the fat from the chicken breasts and cut it into tenders.
Dip the chicken into buttermilk and let soak for at least 30 minutes or up to overnight.
Place corn flakes, seasoned breadcrumbs, garlic powder, black pepper, paprika, and cayenne pepper into a small food processor. Pulse until well combined.
Preheat oven to 450º F (230º C).
Place breadcrumbs mixture in a shallow pan. Then dip each chicken piece into the breading mixture. Press down firmly so the breading sticks to the chicken.
Place the chicken on a lightly oiled sheet pan; spray the top of the chicken well with olive oil spray.
Bake the chicken until done, about 30 minutes, flipping the chicken halfway through so they're crispy on both sides. NOTE: The cooking time will depend on the thickness and size of your chicken pieces. The best way to check for doneness is to use a meat thermometer. The chicken will be done when it reaches 175º F. So make sure to check that the chicken is cooked through before you serve.
Preheat the air fryer to 400°F (200º C).
Place the chicken in the basket, DO NOT crowd or overlap. You might need to do this in batches depending on the air fryer's capacity.
Cook for 13-15 minutes, flipping the chicken halfway through so they're crispy on both sides. Repeat with the remaining chicken.
STORE: These chicken tenders can be refrigerated for 3 days.FREEZE: This eggless oven-fried chicken tender can also be frozen.
Baked Chicken Tenders: Let the chicken cool completely and then place them in a freezer plastic bag and freeze for up to 2 months.
Unbaked Chicken Tenders: Arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Then, transfer to resealable freezer bags and freeze for up to 1 month. When ready to eat the frozen tender, generously spray the frozen chicken tenders all over with cooking spray. Arrange on the baking rack and bake, flipping halfway through, until golden and crispy and cooked through.
REHEAT: reheat the baked chicken tenders in a 350ºF (180º C)oven for 10 to 15 minutes, or until warmed through.BREAD CRUMBS VS PANKO: to make this recipe you can use either. I prefer to use Panko because it adds extra crispiness to the chicken tenders. QUICK TIPS:
The cooking time will depend on the thickness and size of your chicken pieces. So make sure to check that the chicken is cooked through before you serve. The best way is to use a meat thermometer (170°F for breasts; 180°F for thighs and legs).
Don't have regular breadcrumbs? Try panko breadcrumbs.
This baked crispy chicken is best enjoyed right away as it loses its crispness over time.
Leave space between the chicken breasts when placing it on the sheet pan. This way, the heat can reach all sides of the chicken to help it get extra crispy.