Crispy Baked Chicken


These super crunchy, very easy, and most of all healthy and delicious chicken tenders were a huge hit last night for dinner!  I used the air fryer but you can put them on a baking sheet as well for the same wonderful results.

I paired them with roasted zucchini and a few grape tomatoes, so if you are going to bake them on a sheet, throw it all on the same pan for an easy clean up as well! Feel free to substitute the vegetable for anything you like!

Ingredients:

1 pound chicken tenderloins
1 cup Corn Flakes, crushed (I used my hands)
1/4 cup parmesan cheese, grated
3 Tbs olive oil
1 tsp garlic powder
2 tsp salt
1 tsp pepper
2 large zucchini, sliced
1/2 cup grape tomatoes

Method:

Pre-heat the air fryer to 350 degrees for a few minutes or pre-heat the oven to 400 degrees.
If you are planning on baking the chicken, line the baking sheet with parchment paper or spray with non stick spray.
In a medium bowl mix together crushed corn flakes, parmesan cheese, garlic powder, salt and pepper.
In a separate bowl coat chicken with 2 Tablespoons oil, then sprinkle salt and pepper.
Dip chicken breasts in the cornflake mixture and press the mixture so that it coats the entire piece of chicken.
Directly place the chicken on to the baking sheet or in the air fryer.
Cut zucchini and add tomatoes with remaining 1 Tablespoon oil and place on baking sheet either on its own if using the air fryer or on the same pan if baking the chicken.
Bake for 20-22 minutes in the oven or 10 minutes in the air fryer, flipping the chicken for an additional 5 minutes.

You don’t have to sacrifice taste just because you want to eat healthy!  Enjoy! And feel free to leave a comment and let me know how you like it!

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