How to make it

  • Preheat oven to 400 degrees F. In a medium glass or plastic bowl, combine 1 lb. chicken breast sliced into thin strips with 1/2 cup buttermilk. Cover and put in refrigerator for 10-15 minutes.
  • Combine 1/2 cup crushed corn flakes (or cheese crackers), 1/4 cup Italian seasoned breadcrumbs, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. paprika, 1/2 tsp. oregano, and 1/4 tsp. black pepper in large Ziploc bag.
  • After chicken is chilled, drain off liquid and add to Ziploc bag, shaking to coat. Add 1 Tbsp. olive oil to shallow baking pan. Add chicken. Bake for approximately 15 minutes on each side, or until chicken is thoroughly cooked. Serve with honey mustard dip or light ranch dressing.

Reviews & Comments 5

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    " It was excellent "
    mommyluvs2cook ate it and said...
    These are so far the crunchiest chicken tenders I've made and well seasoned, even compared to the fried one's! I used cornflakes and I bet this is delicious with the cheese crackers too. I added my pic and there is more info in the IMI --> Baked Crispy Chicken Strips
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    " It was excellent "
    pippy ate it and said...
    This recipe looks so very delicious! I love the crushed corn flakes. High 5!
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  • pinkmonkey 9 years ago
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  • jennywren 9 years ago
    This sounds really good,always on the look out for different ways to use boneless chicken breasts.Thanks for the recipe.
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  • lor 10 years ago
    You are so very welcome MaryElizabeth, and I sure hope you enjoy it!!!
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  • maryelizlawson 10 years ago
    This really looks good! I'm gonna give it a try for dinner tonight...thanks!
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