Ultimate Crunch Cornflake Chicken Tenders

(Better than Takeout!)

Forget soggy chicken fingers. This recipe uses a dual-marinade method and a secret “Ice Water Shock” technique to create the craziest, loudest crunch you’ve ever heard. Coated in crushed cornflakes and golden spices, these tenders are juicy on the inside and shatteringly crispy on the outside. A guaranteed hit for kids and adults alike.

👩‍🍳 How to Make It

1. Step 1: The Acid Bath (Tenderizing): In a bowl, mix the chicken strips with the chopped onion, lemon juice, vinegar, salt, and pepper. Let it sit for 1 hour. This breaks down the fibers for super soft meat.
2. Step 2: The Milk Soak: After the hour is up, transfer the chicken pieces into a bowl with the 3 cups of milk. Let them soak for another 30 minutes.
3. Step 3: Setup the Station:
   • Bowl A: Mix the flour, cornstarch, baking powder, and all the spices (Turmeric, Garlic, Paprika, S&P).
   • Bowl B: Ice Water.
   • Bowl C: Crushed Cornflakes.
4. Step 4: The “Shock” Method (Important!): Take a piece of chicken from the milk.
   1. Dredge it in the Flour Mix.
   2. Dip it quickly (1 second) into the Ice Water.
   3. Immediately roll it in the Cornflakes, pressing down to adhere.
5. Step 5: Fry Immediately: Do not let the breaded chicken sit! Carefully drop them into hot oil (350°F/175°C) immediately after coating. Fry for 4-5 minutes until golden brown and floating.