Choose thin and crispy corn flakes to get the most delicious coating for these chicken tenders. That drizzled butter on top is going to make them even crispier in the oven, but the inside stays perfectly juicy.

Ranch dressing really is the perfect dip for these! I have also served them with tomato salsa, which to my surprise was absolutely delicious. My husband loved it – just the right combination of juicy chicken and that hot spicyness of the salsa!

INGREDIENTS

1 cup buttermilk
1/2 cup grated Parmesan cheese
1/2 cup cornflake crumbs
1 pound chicken tenders (about 10)
3 tablespoon butter, melted
salt and pepper

Instructions:

Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick spray.

Place the buttermilk in one bowl, and mix the Parmesan and cornflake crumbs and place in another bowl. Soak the chicken tenders in the buttermilk for 15 minutes. Then dip each tender into the cheese/crumb mixture, cover completely, and place on the baking sheet. Drizzle the melted butter on top of the tenders. Sprinkle lightly with salt and pepper.

Bake for 12 minutes or until crispy and golden.

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Quick Tip: Make a ranch dressing dip for these!

Thank you for this delicious recipe Recipe Boy