Monday, August 8, 2011
Cornflake Chicken Tenders
I was an extremely picky child. I think the grand sum of all the foods I would eat could be counted on two hands. I honestly don't know how my parents put up with me. But there was one food I would always eat: the chicken finger. And if kids' menus at restaurants nation-wide are any indication, I was not alone. Call it a nugget, a finger, a tender, children love breaded white meat chicken. Adults are pretty keen on it, too. My husband loves when I make these.
These Cornflake Chicken Tenders are baked, not fried, making them a healthier option. They bake in just 15 minutes, great for busy weeknights.
CORNFLAKE CHICKEN TENDERS
1.25 lb package chicken tenders
2 c. cornflake cereal
2 tsp hot sauce
1 tbsp dried parsley
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp black pepper
1. Preheat oven to 350 degrees.
2. In shallow container (or on a large plate), whisk together egg and hot sauce.
3. Place cornflake cereal in a gallon-sized plastic bag. Crush flakes with a meat mallet. Add parley, onion powder, garlic powder, and pepper to the bag. Shake until combined.
4. Dip chicken tenders into the egg mixture. Place into bag with cornflakes and shake to coat. Once coated, transfer tenders to a baking sheet lined with foil. Bake in preheated oven for 15 minutes.
Source: Cats and Casseroles original recipe