So now there are corn flakes in the house. And chicken breasts. A dinner problem, solved. Recipe from Epicurious.
Cornflake-Crusted Chicken Tenders
Epicurious | February 2013
by Lindsay Landis & Taylor Hackbarth
The beloved breakfast cereal gives this kids' menu staple a bit of a makeover and takes it to new, crunchy, flavorful heights.
Yield: Makes 4 servings
Active Time: 30 minutes
Total Time: 45 minutes
- 1/2 cup all-purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 2 large eggs
- 4 cups cornflakes, finely crushed (about 1 cup crushed)
- 2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon dried dill
- 1 1/2 pounds boneless skinless chicken tenders (about 20 tenders)
- 1/2 cup store-bought ranch dressing
- Preheat oven to 400°F. Cover a baking sheet with aluminum foil and set a heatproof wire baking rack on top; spray rack lightly with cooking spray.
- In a small bowl or shallow dish, season flour with 1/4 teaspoon each salt and pepper; whisk eggs in another shallow dish. In a third shallow dish, mix cornflakes with parsley, garlic, dill, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon of pepper.
- Dredge chicken in flour to coat, shaking off excess. Dip into egg and then into cornflake mixture, making sure entire surface is coated. Arrange on prepared baking rack.
- Bake for 12 to 15 minutes, or until golden brown and cooked through, flipping once during cooking. Serve with Buttermilk Ranch Sauce for dipping.
A Frugal Trick: if you can't find or don't want to spend the extra money on chicken tenders, simply place a whole chicken breast between two layers of plastic wrap, pound it to an even 1/2-inch thickness, and slice it into strips.
Source Information From Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More! by Lindsay Landis & Taylor Hackbarth, © 2013 Quirk Books Read