Tuesday, June 30, 2015

Oven-Fried Chicken Tenders

This is one of my mom's go-to meals for family get togethers.  Serve with BBQ beans and a big salad.


Recipe Notes
I like to use the Kellogg's corn flake crumbs in a box (instead of crushing corn flakes myself).  The pre-boxed crumbs are almost pulverized so they coat the chicken nicely.

  • 1-1/2 lb. chicken tenders
  • 1 c. buttermilk
  • 1 tsp. Tabasco sauce (I used Cholula)
  • 1-3/4 tsp. salt, divided
  • 1/2 tsp. pepper
  • 2 c. cornflake crumbs
  • 1/2 tsp. cayenne pepper
  • 1 tbsp. olive oil
1.  Combine buttermilk, Tabasco, 3/4 tsp. salt, and pepper in a large zip-top plastic bag.
2.  Add chicken tenders, seal, and refrigerate overnight or let sit for at least one hour at room temperature.
3.  Mix cornflake crumbs, cayenne pepper, 1 tsp. salt, and olive oil with fingertips until olive oil is evenly distributed.
4.  Dredge chicken fingers in coating and arrange on a rimmed baking sheet coated with cooking spray.
5.  Bake at 375 degrees for 25-30 minutes or until golden brown and crisp.

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