These chicken tenders are coated in a crispy cereal crust and baked to perfection, making them a healthier and delicious alternative to fried chicken.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, combine the crushed cornflakes, grated parmesan cheese, salt, black pepper, and garlic powder.
Crush the cornflakes finely for an even coating.
Pour the ranch dressing into another bowl.
You can use a shallow dish for easier coating.
Dip each chicken breast piece into the ranch dressing, ensuring it's fully coated, then roll it in the cornflake mixture to cover completely.
Press the chicken gently into the cornflake mixture to help it adhere better.
Place the coated chicken pieces on the prepared baking sheet in a single layer.
Ensure the pieces are not touching for even cooking.
Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the crust is golden brown.
Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Serve the chicken tenders warm with your favorite dipping sauce.
Garnish with fresh parsley for a touch of color and flavor.
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