Description
Crispy Low FODMAP Chicken Tenders with a golden cornflake coating that’s gentle on sensitive stomachs. This family-friendly recipe delivers restaurant-quality comfort food without triggering digestive issues.
Ingredients
Scale
1 large egg
2 cups cornflakes cereal (Kellogg’s Corn Flakes recommended)
1 (12-ounce) package chicken tenderloins or chicken breast cut into strips
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
Cooking spray or olive oil for baking
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Crush cornflakes in a food processor or place in a sealed bag and roll with a rolling pin until you have fine crumbs.
- Beat the egg in a shallow bowl. In another shallow dish, combine cornflake crumbs with salt, pepper, and paprika.
- Pat chicken tenders completely dry with paper towels. Dip each tender in beaten egg, then press firmly into seasoned cornflake mixture, coating both sides.
- Arrange coated tenders on prepared baking sheet, ensuring they don’t touch. Lightly spray with cooking oil.
- Bake for 15-18 minutes, flipping once halfway through, until internal temperature reaches 165°F and coating is golden brown.
Notes
For Air Fryer Method: Follow steps 1-4 above, then cook at 400°F for 10-12 minutes, flipping halfway through. Work in batches to avoid overcrowding.
- Prep Time: 15
- Cook Time: 18
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2-3 tenders
- Calories: 185kcal
- Sugar: 1g
- Sodium: 420mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 65mg