Preheat Your Air Fryer (or Oven). If you’re going the air fryer route (which I recommend faster and crispier), preheat it to 375°F (190°C). Spray the basket with cooking spray so nothing sticks.Using the oven? No problem! Preheat to 400°F (200°C) and line a baking sheet with parchment paper. In one bowl, whisk together the eggs, milk, salt, pepper, garlic powder, paprika, and onion powder. This is your flavor-packed glue that helps the cornflakes stick.
In another shallow dish, pour in your crushed cornflakes. You want them small, but not too powdery you’re going for that light, flaky crunch.
Dip each chicken strip into the egg mixture first, then coat it in the cornflakes. Press gently so they stick really well. This is the part where little helpers can actually jump in and lend a hand (just maybe have a few paper towels nearby).
Lay each coated piece onto your air fryer basket or baking sheet as you go.
In the air fryer: Cook for 12-15 minutes, flipping halfway. They should be golden, crispy, and the internal temp should read 165°F (75°C).In the oven: Bake for 18-22 minutes, flipping at the halfway point. Same goal crispy outside, juicy inside, and that safe temp for poultry. Once they’re done, give them a few minutes to cool. They crisp up even more as they rest kind of like how we all need a breather after a long day.
Grab your bottle of hot honey and give those tenders a generous drizzle. Or serve it on the side for dipping (if you have little ones who like to control the “sauce situation”).