Community recipe
Cornflake-Crispy Chicken Tenders with Herby Yogurt Dip and Tangy Slaw
Oven-baked chicken tenders get a shattering cornflake-and-panko crust, with a cool parsley-dill yogurt dip and quick honey-vinegar slaw for a familiar, satisfying dinner. Set up a simple breading line and bake on a rack for crisp edges without deep-frying.
- Serves
- 4
- Prep
- 30 min
- Cook
- 18 min
- Difficulty
- medium
Get ready
Ingredients
- 1 cup buttermilk
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch-wide strips
- 4 cup green cabbages, thinly sliced
- 1 carrot, grated
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 0.25 cup fresh parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, chopped
- 1 garlic clove, minced
- 1 lemon, zested and juiced
- 0.75 cup plain greek yogurt
- 2 tbsp mayonnaise
- 2 tbsp neutral oil
- 3 cup cornflakes, crushed
- 1 cup panko breadcrumb
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 cup all-purpose flour
- 1 egg, beaten
Make it
Instructions
- 01
Heat the oven and marinate the chicken
Heat the oven to 425°F (220°C). Set a wire rack inside a rimmed baking sheet and have three shallow bowls ready for breading later. Cut the chicken into strips about 1 inch wide. In a medium bowl, whisk together 1 cup buttermilk, 1 tsp kosher salt, and 1/2 tsp black pepper; add 1 1/2 lb boneless, skinless chicken breasts, turning the strips to coat. Refrigerate for 15 minutes while you prepare the sides; do not rinse raw poultry. | Why: A brief, cold buttermilk soak seasons the meat and helps the crust cling.
- 02
Toss the tangy slaw
Thinly slice 4 cups green cabbage and grate 1 medium carrot into a serving bowl. In a small bowl, stir together 2 tbsp apple cider vinegar and 1 tbsp honey until the honey loosens, then pour over the vegetables and toss well. Set aside at room temperature, tossing once more before serving. | Why: A short rest lets the sharp-sweet dressing soften the crunch just slightly.
- 03
Stir together the herby dip
Finely chop 1/4 cup fresh parsley, 2 tbsp fresh chives, and 1 tbsp fresh dill. Mince 1 garlic clove and finely grate the zest of 1 lemon, then juice it. Stir the herbs, garlic, and lemon zest and juice into 3/4 cup plain Greek yogurt and 2 tbsp mayonnaise. Taste and set aside; the dip should be bright, creamy, and pleasantly herbaceous. | Why: Mixing the dip ahead gives the fresh herbs and garlic time to flavor the yogurt.
- 04
Set up the crunchy coating
Lightly coat the rack with 2 tbsp neutral oil. Crush 3 cups cornflakes into coarse crumbs, leaving a few small flakes for texture, and combine them in a wide bowl with 1 cup panko breadcrumbs, 1 tsp smoked paprika, and 1 tsp garlic powder. Put 1/2 cup all-purpose flour in a second shallow bowl. In a third bowl, beat 1 large egg with a fork. Arrange the bowls in order: flour, egg, then crumbs. Lift each strip from the marinade, let excess drip off, coat in flour, dip in egg, and press into the crumbs until covered. Place on the oiled rack with space between pieces; discard leftover marinade and wash hands and work surfaces after handling raw poultry. | Why: A spaced rack lets hot air crisp the underside while the layered coating turns deeply golden.
- 05
Bake until crisp and serve
Bake on the prepared rack for 15–18 minutes, turning the pieces once after about 9 minutes, until the crust is crisp and deep golden. Check the thickest strip with an instant-read thermometer; it must reach 165°F (74°C). Rest for 3 minutes, then serve hot with the dip and slaw. Refrigerate leftovers within 2 hours. | Why: Checking the center ensures the chicken is safely cooked while the brief rest helps the crust stay crisp.
