Cornbread Breaded Chicken Fingers
Cornbread Breaded Chicken Fingers

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, cornbread breaded chicken fingers. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Place cornbread mix and salad dressing in separate shallow bowls. Dip chicken in dressing, then roll in cornbread mix. Take one chicken tender dip in tapioca flour, then egg and dredge in cornbread crumbs, Place on a baking sheet lined with parchment paper.

Cornbread Breaded Chicken Fingers is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Cornbread Breaded Chicken Fingers is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have cornbread breaded chicken fingers using 10 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Cornbread Breaded Chicken Fingers:
  1. Take 1 lb. chicken tenders (chicken breasts cut into strips)
  2. Take 2 cups cornbread crumbs
  3. Get 1/4 cup parmesan cheese
  4. Prepare 1/2 cup tapioca flour
  5. Get 2 eggs
  6. Make ready 2 TBSP Dijon mustard
  7. Prepare 1/4 cup honey
  8. Prepare 2 TBSP melted butter
  9. Get 1/2 tsp. apple cider vinegar
  10. Make ready 1/4 cup fresh cranberries

I use cornmeal, bread crumbs or panko, and I mix and match the seasonings based on craving and/or instinct. I love the satisfying crunch of fried chicken, but at home I prefer to bake rather than fry. These garlicky, lightly breaded chicken strips just require a buttermilk marinade before a quick saute. Teamed with your favorite dipping sauce or served alone, these put store-bought chicken nuggets to shame.

Instructions to make Cornbread Breaded Chicken Fingers:
  1. Preheat oven to 450 degrees.
  2. In a bowl combine the cornbread crumbs and parmesan cheese.
  3. In another bowl add tapioca flour and in third bowl whisk the eggs.
  4. Take one chicken tender dip in tapioca flour, then egg and dredge in cornbread crumbs.
  5. Place on a baking sheet line with parchment paper.
  6. Repeat until all chicken tenders are covered.
  7. Bake for 10-15 minutes or until chicken juice runs clear and there is no pink when cut open.
  8. While the chicken is baking prepare the cranberry honey mustard.
  9. In a food processor add Dijon mustard, honey mustard, honey, apple cider vinegar and cranberries.
  10. Puree until smooth.
  11. Add to a saucepan with butter and cook until just beginning to simmer.
  12. Remove from heat and use as dipping sauce.
  13. Enjoy!

These crunchy baked chicken tenders are life changing! The secret to truly golden, truly crunchy baked breaded chicken is to toast the breadcrumbs in the oven first. Bonus: No dirty fingers with my quick crumbing technique! There is no feel-good story behind these crunchy Oven Baked Chicken Tenders. Dredge the chicken strip in the pistachio mixture to coat on both sides.

So that’s going to wrap it up with this special food cornbread breaded chicken fingers recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!