Photo of Corn Flake Chicken Tenders by Toni Chapman by WW

Corn Flake Chicken Tenders by Toni Chapman

Total Time
35 min
20 min
15 min


Cooking spray

4 spray(s)

All-purpose flour

2 cup(s)


1 Tbsp

Garlic powder

2 tsp

Onion powder

1 tsp

Table salt

1 tsp

Black pepper

1 tsp

Corn flakes

2 cup(s), crushed

2% reduced fat buttermilk

2 cup(s)


2 large egg(s), beaten

Hot sauce

1 Tbsp

Uncooked boneless skinless chicken breast tenderloin

3 pound(s)


  1. Preheat an air fryer to 400°F.
  2. In a shallow bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper.
  3. In another shallow bowl, place crushed corn flakes.
  4. In another shallow bowl, combine buttermilk with beaten eggs and hot sauce.
  5. Working with 1 chicken tenderloin at a time, dip the chicken in the egg mixture, turning to coat. Then lightly dredge the chicken in the flour mixture, shaking off the excess. Next dip the chicken in the corn flakes, turning to coat and gently pressing to help the corn flakes stick. Place the coated tenderloin in the air fryer basket. Repeat with the remaining ingredients.
  6. Lightly coat both sides of the chicken with cooking spray and arrange in a single layer on the air fryer basket (or air fry in batches, if necessary). Air-fry, turning once, until golden, cooked through, and an internal temperature of 165°F, about 10 to 12 minutes.
  7. Serving size: 1/6th of chicken strips