Cheese-Stuffed Spicy Glazed Cornflake Chicken Tenders with Homemade Ranch
Cheese-Stuffed Spicy Glazed Cornflake Chicken Tenders with Homemade Ranch
Ingredients
For the Chicken Tenders
- 1 1/2 pounds chicken tenders, trimmed
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 mozzarella string cheese
- 2 large eggs, beaten
- 3 cups cornflakes, finely crushed
- 4 cups vegetable oil, for deep frying
For the Homemade Ranch
- 1 cup mayonnaise
- 1/2 cup whole milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spicy Glaze
- 2 red Fresno chili peppers, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon water
- 1 clove garlic, minced
- 1/4 cup Sriracha sauce
Instructions
- 1
Prepare the chicken tenders: Pat the chicken tenders dry with paper towels. In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Season the chicken tenders evenly with the spice blend.
⏱️ 5 min
- 2
Stuff the chicken: Using a small paring knife, make a lengthwise slit in the thickest part of each chicken tender, creating a pocket. Insert one mozzarella string cheese stick into each pocket.
⏱️ 10 min
- 3
Set up the breading station: Prepare two shallow dishes. In the first dish, whisk the large eggs. In the second dish, place the crushed cornflakes.
⏱️ 5 min
- 4
Bread the chicken: Dip each cheese-stuffed chicken tender first into the beaten eggs, ensuring it's fully coated, then transfer to the crushed cornflakes. Press the cornflakes firmly onto the chicken to create a thick, even crust. Place the breaded tenders on a plate or baking sheet.
⏱️ 10 min
- 5
Make the homemade ranch: In a medium bowl, whisk together mayonnaise, whole milk, fresh lemon juice, chopped fresh dill, chopped fresh parsley, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and well combined. Cover and refrigerate until serving.
⏱️ 5 min
- 6
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 7
Deep-fry the chicken: Carefully lower 3-4 breaded chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove the tenders with tongs and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining tenders.
⏱️ 12 min•🌡️ 350
- 8
Prepare the spicy glaze: While the chicken fries, combine sliced red Fresno chili peppers, soy sauce, honey, rice vinegar, water, and minced garlic in a medium saucepan. Bring to a simmer over medium heat and cook for 2-3 minutes, allowing the flavors to meld. Stir in the Sriracha sauce.
⏱️ 5 min
- 9
Glaze the chicken: Once all chicken tenders are fried, add them to the saucepan with the hot glaze. Toss gently to ensure each tender is fully coated. Serve immediately.
⏱️ 2 min
- 10
Serve: Arrange the spicy glazed chicken tenders on a serving platter. Serve with the chilled homemade ranch dressing for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheese-Stuffed Spicy Glazed Cornflake Chicken Tenders with Homemade Ranch
Ingredients
For the Chicken Tenders
- 1 1/2 pounds chicken tenders, trimmed
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 mozzarella string cheese
- 2 large eggs, beaten
- 3 cups cornflakes, finely crushed
- 4 cups vegetable oil, for deep frying
For the Homemade Ranch
- 1 cup mayonnaise
- 1/2 cup whole milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Spicy Glaze
- 2 red Fresno chili peppers, thinly sliced
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon water
- 1 clove garlic, minced
- 1/4 cup Sriracha sauce
Instructions
- 1
Prepare the chicken tenders: Pat the chicken tenders dry with paper towels. In a small bowl, combine paprika, garlic powder, onion powder, cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Season the chicken tenders evenly with the spice blend.
⏱️ 5 min - 2
Stuff the chicken: Using a small paring knife, make a lengthwise slit in the thickest part of each chicken tender, creating a pocket. Insert one mozzarella string cheese stick into each pocket.
⏱️ 10 min - 3
Set up the breading station: Prepare two shallow dishes. In the first dish, whisk the large eggs. In the second dish, place the crushed cornflakes.
⏱️ 5 min - 4
Bread the chicken: Dip each cheese-stuffed chicken tender first into the beaten eggs, ensuring it's fully coated, then transfer to the crushed cornflakes. Press the cornflakes firmly onto the chicken to create a thick, even crust. Place the breaded tenders on a plate or baking sheet.
⏱️ 10 min - 5
Make the homemade ranch: In a medium bowl, whisk together mayonnaise, whole milk, fresh lemon juice, chopped fresh dill, chopped fresh parsley, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth and well combined. Cover and refrigerate until serving.
⏱️ 5 min - 6
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 7
Deep-fry the chicken: Carefully lower 3-4 breaded chicken tenders into the hot oil, ensuring not to overcrowd the pot. Fry for 5-7 minutes, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F). Remove the tenders with tongs and place them on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining tenders.
⏱️ 12 min•🌡️ 350 - 8
Prepare the spicy glaze: While the chicken fries, combine sliced red Fresno chili peppers, soy sauce, honey, rice vinegar, water, and minced garlic in a medium saucepan. Bring to a simmer over medium heat and cook for 2-3 minutes, allowing the flavors to meld. Stir in the Sriracha sauce.
⏱️ 5 min - 9
Glaze the chicken: Once all chicken tenders are fried, add them to the saucepan with the hot glaze. Toss gently to ensure each tender is fully coated. Serve immediately.
⏱️ 2 min - 10
Serve: Arrange the spicy glazed chicken tenders on a serving platter. Serve with the chilled homemade ranch dressing for dipping.
⏱️ 1 min