We all have our go-to foods. I’ve discussed my husband’s love for this unique taco salad. My 12-year old’s standing request is macaroni and cheese (shells and pre-made cheese, not powder. Permission to judge his mom granted). My own quick meal? Usually whatever I’ve batch prepared for the week. If nothing’s available, then any kind of plant-based fats will do (think nuts and avocados).

My 14-year old’s? Corn Flakes Chicken Strips. Our conversation typically goes like this:

“Any requests for dinner this week?”

“Steak.”

“Are you buying?”

“Mom you know I’m not old enough to have income earning opportunities.”

“Then what else?”

“Corn Flakes Chicken Strips.”

I don’t know why I bother with the conversation; I know the outcome. I guess I like him to work for it because this is so incredibly easy.  

When I make this recipe, I feel a little like that old Rice Krispie Treats commercial. Remember it? The mom pretends to slave away making her family’s favorite snack while she indulges in a romance novel. Then right before presenting the beloved treats, she dabs flour on her face and presents a “this was so hard but you’re worth it” face.  

Rather than the romance novel, I find myself scrolling through Instagram or Facebook. Finding out what happened to the broken fence on our main neighborhood thoroughfare is important, you know.  

I digress.

This recipe is simple, quick, flavorful, and gluten-free if that’s important to you.

Try it for your family, and be sure to pretend it’s something you’ve slaved over.

Corn Flakes Chicken Tenders

Adapted from Fitness Magazine

Serves 6-8 normal people; 4 if you live in my house

2 lbs chicken tenders

2 eggs, slightly beaten, divided

3 Tbs honey, divided

1 Tbs mustard, divided

2 Tbs milk, divided (If you use a dairy alternative, I recommend plain flavoring. Vanilla Almond Milk creates a strange sweet aroma alongside the spices. Just trust me on this.)

2 tsp paprika, divided

1 tsp black pepper, divided

1 tsp salt, divided

4 cups corn flakes, crushed, divided

Preheat the oven to 450 degrees. Line two baking sheets with aluminum foil.

In a shallow dish, combine eggs, honey, mustard, and milk.  

You’ll want to create the corn flakes mixture into two batches so they don’t get soggy.

In a large gallon-size storage bag, place 2 cups of the cornflakes in it. Secure the bag and crush the cornflakes. Add 1 tsp paprika, ½  tsp black pepper, ½ tsp salt. Shake the bag to combine.

Dip the chicken in the egg and honey mix then place into the bag. Shake to cover. (You’re basically creating your own Shake-n-bake.) I typically shake 2-3 tenders at a time.

Coat half the chicken in the corn flakes mixture. Discard if soggy and make a second batch as described above.

Place the chicken on the baking sheets. Bake about 12 minutes, or until the corn flakes get crispy on top and internal temperature of chicken reaches 165 degrees.

Programming Note: If you don’t mind extra cleanup, you can also place a cookie cooling rack on top of the baking sheet to allow airflow under the chicken. I did this a total of one time and while the chicken was all-around crispier, it just wasn’t worth the effort. I’d rather have a mushy bottom and be able to crumple up the foil.

What is your go-to family-friendly meal? Do share below!

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