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A white plate with crispy, golden-brown Shake and Bake Chicken tenders garnished with chopped herbs, set on a green table beside bowls of cornflakes, red pepper flakes, and green herbs.
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5 from 1 vote

The Crunchiest Shake and Bake Chicken

My shake and bake chicken swaps the packet for the crunchiest cornflake crust. It's full of protein, ready in 17 minutes & SO crispy!
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Side
Cuisine: American
Servings: 3
Calories: 455kcal
Author: Mimi Harrison

Ingredients

  • 650 g chicken tenders
  • 1 tbsp mayonnaise

Shake and Bake Mix

  • 120 g cornflakes
  • 1 tsp oregano
  • 2 tsp smoked paprika
  • 1 tsp garlic granules
  • 1 tsp onion granules
  • 1 tsp dried parsley
  • 30 g finely grated parmesan
  • ½ tsp sea-salt
  • ½ tsp black pepper
  • Oil spray
Metric - US Standard

Instructions

  • Preheat oven to 205°C/ 400°F.
  • Place your cornflakes in a ziplock bag and roll them with a rolling pin to achieve a breadcrumb-like consistency. Then add the oregano, smoked paprika, garlic granules, onion granules, dried parsley, grated parmesan, sea salt and black pepper.
  • Start by patting the chicken tenders dry with a paper towel. Add the mayonnaise and stir to combine.
  • Place the pieces in the ziplock bag and shake until they are completely coated.
  • Add a raised wire rack to a baking dish and spray it with oil. Evenly distribute the chicken tenders and spray each piece with oil. Pop in the oven to cook for 12 minutes, or until the internal temperature reaches 165°F (74°C).
  • Season immediately with salt and top with optional extra parmesan and parsley!

Notes

  • You want to crush the cornflakes enough so that it binds to the chicken pieces easily, but a few slightly larger pieces can create a fun crunchy texture. 
  • Always pat the chicken completely dry before adding the mayo. Any moisture stops the coating from sticking and you'll lose half your crust in the oven.
  • Bake on a raised wire rack. Hot air gets underneath and the whole piece crisps up evenly.
  • Season with salt immediately when they’re out of the oven so that the salt can bind to the batter easily.

Nutrition

Calories: 455kcal | Carbohydrates: 8g | Protein: 58g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g