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Crispy Cornflake Chicken



2 hours

Prep Time

15 mins

Cook Time



For the Crispy Cornflake Chicken

  • 600g chicken tenderloins
  • 1/2 cup buttermilk or 1/2 cup milk with 1/2 tablespoon of lemon juice
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 4 cups cornflakes
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Olive oil


For the Crispy Cornflake Chicken

  • Place the chicken in a large snaplock bag or container with a lid. Pour in the buttermilk and season with salt and pepper. Marinate for up to 2 hours.
  • Preheat the oven to 200°C (180°C fan bake).
  • Combine all the dry ingredients in a blender and pulse until the crumbs are breadcrumb size.
  • Pour the crumbs into a shallow dish and coat the drained chicken strips well.
  • Place the coated chicken onto a lined baking tray.
  • Drizzle over some olive oil and cook for 12–14 minutes or until they are golden and cooked through.