We are a chicken finger loving family. I would make them any time. Put them on a salad, in a wrap or just dip in some honey mustard.
I happened to have some extra potatoes on hand so I diced them up and coated them with some EVOO, parmesan cheese, and Penzy’s Sandwich Sprinkle (one of the most useful seasonings ever!) and roasted them at 400 for 45 minutes. A very tasty side dish!
I’m very perplexed by my missing pictures on this one. I took pictures while I cooked, yet the only picture on my SD card is of the final meal, which I guess is better than nothing right?
**This recipe comes from Rachael Ray 365 – No Repeats. Most of the recipes are directly from the book, but some I do change out ingredients a bit for things my family prefers. I’ll add my own comments in with a **.
What do you need?
2 pounds chicken tenders (**I used one package which was 1.33 pounds)
Salt and freshly ground black pepper
1 cup all-purpose flour
A splash of milk
2 cups Honey Nut Corn Flakes (**For the life of me I couldn’t find the honey nut corn flakes at the store, so I just used plain old corn flakes)
1 cup bread crumbs
1 tablespoon sweet paprika
1 tablespoon poultry seasoning
2 tablespoons grill seasoning, such as McCormick’s Montreal Steak Seasoning (2 palmfuls)
1/2 cup vegetable oil (eyeball it)
Preheat the oven to 400 F
Season the chicken tenders with salt and pepper. Place the flour in a large, shallow dish. Coat the chicken in flour. Beat the eggs and milk in a shallow dish. Combine the cereal, bread crumbs, paprika, poultry seasoning, grill seasoning, and vegetable oil in a food processor. Transfer the breading to a shallow dish.
Place a nonstick baking sheet near the chicken breading station. In batches, dip the flour-coated chicken into the egg mixture and then in the breading and place on the nonstick cookie sheet. **I like to place a cookie cooling rack onto my cookie sheet and bake the chicken right on the rack. It helps the heat get around the chicken so it’s crispy all over** When all the tenders have been coated, bake them for 15 minutes, or until evenly browned and cooked through. Cool enough to handle and serve, or pack up for a picnic! This chicken may be served hot or cold.
How did yours turn out??
Until the next time…
~The girl behind the lama