Featured Recipe
Crunchy Golden Chicken Tenders
By Kate
"
Oven-baked crunchy chicken strips using crushed bran flakes instead of cornflakes for texture and fiber. Spiced flour dredge with smoked paprika and garlic powder adds depth. Egg mixture with a splash of milk for better binding. Baked at a slightly lower heat for a crisp but juicy finish. Quick dipping sauce combining mayo and hot sauce with a hint of honey balances heat and creaminess. Timing relies on golden color and internal temperature. Simple swap of bran flakes adds a nutty twist and extra crunch. Practical, straightforward, no frying mess.
"
Prep:
20 min
Cook:
18 min
Total:
38 min
Serves:
12 tenders
chicken
oven baked
healthy
dinner
easy
Introduction
Crunch, crackle, snap — the sound of that coating hitting hot air, golden and sturdy under the teeth. The kitchen smells smoky from paprika and a hint of garlic powder, comforting but bold. Crisp edges around tender meat, moist inside. The trick isn’t just flour then egg then crumbs slapped on. It’s the deliberate presses, the drying of meat so the crust sticks, the right oven temp that bakes without burning. Bran flakes instead of cornflakes here, giving a nuttier background note, a fiber boost. Not a soggy, limp finger food. These tenders resist softening from steam, they keep you wanting more. Dipping sauce sharpens the experience with creamy heat and sweetness that cuts through crunch. A solid, kitchen-tested approach that works every time if you read your cues, not just a timer. Master the fundamentals here and the rest just falls into place.
Ingredients
About the ingredients
Ingredients keep it simple but flexible. Bran flakes swap pushes nutty texture, but you can revert to cornflakes if preferred — chunk them coarsely though, avoid fine powders for better crunch. Flour mixes with smoky paprika and garlic powder add layering flavor right from the start, avoids too-bland coating. Eggs bound with milk smooth out batter and encourage flake adhesion; water or buttermilk can work in a pinch but expect slight differences in texture. Season flour well — it’s the initial dry contact point for flavor. For dipping sauce, mayonnaise is a stable base but Greek yogurt can lighten it with sharper tang; adjust honey and hot sauce to balance sweet, spicy, and acidic notes.
Method
Technique Tips
Timing is crucial but visual and tactile cues are your real guide. Oven set to 425°F slows crisping slightly, avoiding sharp burning edges that 450°F risks. Baking on rack instead of plain sheet prevents soggy spots underneath, captures airflow for consistent, crunchy crust. Press flakes firmly on wet chicken and flour first to avoid shedding during bake — loose crumbs mean clumpy mess in oven. Turn midway only if color uneven or coating seems underdone. Internal temp 165°F must be reached for safety but look for rich golden edges, no pale flour showing. Rest briefly before serving to firm the crust. Sauce whisked up quickly mid-bake keeps kitchen workflow smooth — balance each flavor note while chicken crisps. Pat chicken dry before dredging; excess moisture ruins coating adhesion. Batch prep careful: coat just before oven to avoid mushy flakes. Careful layering, correct oven setup, and proper resting yield flawless crumb crust and juicy meat every time.
Chef's Notes
- 💡 Monitor golden color closely. Crisping too fast at high temp can lead to burnt coating. Lower temp is key; 425°F gives better results.
- 💡 Bran flakes provide fiber and nutty taste instead of cornflakes. Don’t pulverize them too much. Aim for coarse crumbs—better crunch.
- 💡 Ensure chicken is dry before dredging. Moisture prevents adherence of flour and flakes. Pat with paper towels meticulously.
- 💡 For crispy bottoms, using a wire rack is essential. It allows air circulation and minimizes steam that causes sogginess.
- 💡 Eggwash options: milk or cream works well, enriching flavor. Buttermilk or even water will suffice. Get that binding right.
Kitchen Wisdom
What if coating falls off during baking?
Likely too wet. Chicken not dried enough. Press crumbs firmly. Coat just before baking.
Can I substitute bran flakes?
Sure, crushed rice cereal or panko works too. Texture differs slightly but provides crunch.
How to store leftovers?
Store in airtight container in fridge. Reheat in oven for best texture. Microwave makes it soggy.
What's the best way to know chicken is done?
Internal temp should hit 165°F. Look for golden edges. Avoid pale flour spots.
