Ingredients
Equipment
Method
Instructions:
- Begin by placing your chicken breast fillets in a large mixing bowl. Pour the buttermilk over the chicken and season generously with sea salt and black pepper. Ensure each piece is well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best results.
- While the chicken is marinating, preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup. In a separate bowl, crush the cornflakes until they are finely crumbed but still retain some texture. Mix the crushed cornflakes with panko breadcrumbs, dried oregano, and additional seasonings like cayenne pepper and garlic, if using.
- Once the chicken has marinated, remove it from the refrigerator. Take each piece of chicken and allow the excess buttermilk to drip off. Dredge the chicken in the cornflake and breadcrumb mixture, pressing lightly to ensure a solid coating. Place each coated tender on the prepared baking sheet.
- Drizzle the extra-virgin olive oil over the coated chicken tenders. This will help them achieve that crispy, golden-brown finish in the oven.
- Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the chicken is golden brown and fully cooked through. To ensure maximum crispiness, you can flip the tenders halfway through the cooking time.
- Once the chicken tenders are done, remove them from the oven and let them cool slightly before serving. Pair them with your favorite dipping sauces or enjoy them as is!
Notes
- Don’t skip the marination step! It’s key to achieving juicy tenders.
- Ensure to crush the cornflakes finely for better adherence.
- Check the internal temperature of the chicken; it should reach 75°C (165°F).
- Allow the chicken to cool slightly before serving to retain crispiness.
- For a gluten-free version, use gluten-free panko breadcrumbs.