Cornbread Breaded Chicken Fingers
Cornbread Breaded Chicken Fingers

Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, cornbread breaded chicken fingers. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cornbread Breaded Chicken Fingers is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Cornbread Breaded Chicken Fingers is something that I’ve loved my whole life. They’re nice and they look wonderful.

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.

To begin with this recipe, we must first prepare a few ingredients. You can have cornbread breaded chicken fingers using 10 ingredients and 13 steps. Here is how you can achieve that.

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

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. One at a time, dredge a piece of chicken in the flour, then dip into the egg whites, then press into the breadcrumbs, being careful to coat both sides completely.

Steps 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!

Then place the coated chicken pieces onto the baking sheet. When all the chicken is coated, place the baking sheets into the oven. I make breaded chicken - whole breasts, tenders, or fillets pounded thin - all the time. 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.

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