Cornflake Crusted Baked Chicken Tenders and Cookbook Review for Breakfast for Dinner
Corn flake crusted baked chicken tenders, adapted from Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth
Servings: 6
Ingredients
For Chicken
- 1/2 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 large eggs
- 4 cups cornflakes finely crushed
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1 1/2 pounds boneless skinless chicken tenders about 20
For Dipping
- Pam Cooking Spray
- 1/2 cup store bought ranch dressing or this homemade ranch dressing
Instructions
- Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil which will be covered with a wire baking rack. Spray rack lightly. Some of the coating may fall through the rack. Get that up before you bake.
- Lay out a medium sized bowl for the eggs, and three plates for the flour dredge, the corn flake dredge and a plate for the coated product.
- Mix together the flour with 1/4 each of salt and pepper.
- Crush the corn flakes and place in plate.Season with herbs, garlic powder and 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Loosely beat eggs.
- Dredge chicken in flour, then eggs, then into corn flake mixture.
- Make sure surface is fully coated and place on rack to bake.
- Bake for 12 to 15 minutes or until golden brown. Turn once at 6 minutes.
- Serve with dipping sauce.
- Dredge
Notes
Breakfast for Dinner does have a buttermilk ranch sauce, but I used a store bought dressing.