Ranch Cornflake Chicken

Ingredients: TRUFF Ranch

  • 1 cup TRUFF Mayo
  • 1/4 cup sour cream
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried dill
  • 1 tsp dried chopped chives
  • 2 tbsps. lemon juice

Ingredients: Chicken

  • 1 egg, beaten
  • 2 lbs. chicken tenderloins
  • 4 cups cornflakes, crushed
  • 1/2 tsp salt
  • pinch of black pepper
  • 2 tbsps. fresh parsley, chopped


  1. Place TRUFF mayo, sour cream, garlic, onion, dill, chives, and lemon juice in a large bowl and whisk to combine.
  2. Divide half of the dressing in the large bowl and the other half in a sealable container and refrigerate
  3. In the large bowl of ranch, add an egg and whisk to combine.
  4. Toss chicken in the marinade bowl, cover it in plastic wrap, and refrigerate the chicken for one hour.
  5. Preheat the oven to 425°F and line a large baking sheet with aluminum foil. Lightly grease the foil with pan-release spray.
  6. Remove the chicken from the refrigerator and place the crushed cornflakes in another large bowl.
  7. Dip chicken into the cornflakes and press gently to coat the chicken.
  8. Transfer the coated chicken pieces to the baking sheet and place in the oven.
  9. Bake for 15-20 minutes or until the chicken is cooked through and the crust is golden.
  10. Remove the chicken from the oven and serve with the refrigerated ranch sauce on the side. 
  11. Garnish with chopped parsley.

Recipe courtesy of TRUFF Kitchen.