Between its crispy, crunchy coating and juicy center, this superdelicious "unfried" chicken will have you questioning your once devotion to its opposite: fried chicken.

Serves 4


  • 1 1/2 pounds chicken-breast tenderloins
  • 1 cup milk
  • 3 Tbsp. unsalted butter, melted
  • 2 cups cornflakes
  • 2 Tbsp. paprika
  • 1/2 tsp. salt
  • Pinch of freshly ground black pepper


    Place the chicken tenders in a medium to large bowl, pour in the milk so that it covers the chicken and let it sit for 20 minutes (or cover and refrigerate overnight).

    Preheat oven to 425°.

    In a small bowl, melt the butter (I do so by microwaving it for 30 seconds on high). Spoon about half of the butter onto the bottom of a 9- x 13-inch Pyrex or foil-lined baking dish and set aside.

    Pour the cornflakes, paprika, salt and pepper into a food processor and process for 5 seconds, or until most of the cornflakes are crushed but a few bigger pieces still remain.

    Alternatively, you could put the mixture in a bag and crush it between two plates or by running a canned good over it—you just want to turn it into a crushed topping, whichever way is easiest. Pour the topping mixture into a shallow bowl.

    Now, take one chicken tender at a time out of the milk mixture, lightly tap off any excess milk and place it in the topping bowl. Spoon the topping over both sides of the chicken, pressing the topping to any parts that are not coated; then place the chicken in the prepared baking dish. Repeat until all the chicken is coated and in the baking dish.

    Drizzle the remaining melted butter over the chicken and bake for 10 minutes, then remove from the oven, flip the chicken strips and bake for another 10 minutes. Remove from the oven, allow to cool for a few minutes and enjoy.

    From Fast & Easy Five-Ingredient Recipes (Norton) by Philia Kelnhofer.

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