Cornflake Crunch Tenders Recipes

Steps:

• 1. Preheat oven to 400°F. Cover a baking sheet with aluminum foil and set a heatproof wire baking rack on top; spray rack lightly with cooking spray.
• 2. In a small bowl or shallow dish, season flour with 1/4 teaspoon each salt and pepper; whisk eggs in another shallow dish. In a third shallow dish, mix cornflakes with parsley, garlic, dill, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon of pepper.
• 3. Dredge chicken in flour to coat, shaking off excess. Dip into egg and then into cornflake mixture, making sure entire surface is coated. Arrange on prepared baking rack.
• 4. Bake for 12 to 15 minutes, or until golden brown and cooked through, flipping once during cooking. Serve with Buttermilk Ranch Sauce for dipping.

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.

Steps:

• Heat sugar and corn syrup in large saucepan until mixture reaches a boil.
• Remove from heat.
• Mix in peanut butter and vanilla; combine well.
• Stir in corn flakes and desired add-ins.
• Shape into small mounds (about 1 inch) on waxed paper to cool.

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).

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Mix together egg, pesto, and salt in a shallow dish. In a separate dish mix together cornflake crumbs, Parmesan cheese, cantanzaro herbs, garlic, and salt.
• Dip each piece of chicken piece first in egg wash, then dredge through the cornflake mixture, shaking off excess breading. Place chicken pieces in the air fryer basket.
• Air fry for 5 minutes, rearrange chicken pieces, and fry until no longer pink in the center and the juices run clear, about 5 minutes more.