![]() It’s just as crunchy as fried chicken, but much more easy on your waist line. So incredibly simple, but the cornflakes and chicken combined with the well seasoned flour packs a nice punch of flavor in each bite. These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not. Once all the chicken is ready to go into the oven bake for 30-40 minutes (until chicken is completely done, this will vary depending on the size of the chicken strips). ![]() Place the chicken in the bag and coat well. In a separate shallow bowl add buttermilk.ĭredge the chicken in flour and then submerge in buttermilk. In a shallow bowl, mix flour, salt, pepper and paprika. Dredge each piece of chicken in the flour, shaking off any excess. Lastly, add the Cornflake mixture to the third bowl. Add the eggs and mustard to the second dish and whisk until the eggs are completely broken up. Once they are crushed add cheese and mix well. To set up your dredging station, set out 3 shallow dishes. In a gallon size Ziploc bag, crush cornflakes. Dinner was definitely a success.Ģ pounds boneless, skinless chicken breast cut into strips (think chicken fingers) And the best part? Even the pickiest of eaters in my house (ahem, Braylen) loved them. I’m not sure what makes them so good, maybe it’s the crunchiness of a fried chicken tender in the goodness of an oven baked dish.įor whatever reason, when I was making our menu plan for the week I couldn’t get these out of my head. I was always most excited when she made these particular chicken tenders. We used to eat with my grandparents every Wednesday night before church, there was a standing date and we’d pop in before church and have dinner.
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