Ingredients

The following ingredients have 4 Servings
  • 1 ½ cups crushed Corn Flakes
  • 1 (1 ounce) packet ranch salad dressing mix
  • ½ cup grated Parmesan cheese
  • ½ cup (1 stick) salted butter, melted
  • 2 lbs. boneless, skinless chicken tenderloins

Instruction

  • Preheat oven to 375°F. Line a baking sheet with foil (for easy cleanup, if desired); spray with nonstick spray. Set aside.
  • Combine Corn Flakes, dry ranch dressing mix, and Parmesan cheese in a shallow dish.
  • Place melted butter in a separate shallow dish.
  • Use paper towels to pat the chicken dry.
  • Working with one piece of chicken at a time, dip the dry chicken in the melted butter to coat, then dredge in the Corn Flakes mixture.
  • Place the breaded tenders on the prepared baking sheet. Spritz lightly with nonstick spray or mist with oil (this helps them brown even more in the oven).
  • Bake for about 14-15 minutes, flipping halfway through, or until chicken reaches an internal temperature of 165°F and the coating is browned and crispy.