Cornbread Breaded Chicken Fingers
Cornbread Breaded Chicken Fingers

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, cornbread breaded chicken fingers. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Cornbread Breaded Chicken Fingers is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Cornbread Breaded Chicken Fingers is something which I’ve loved my entire life.

In a bowl combine the cornbread crumbs and parmesan cheese. In another bowl add tapioca flour and in third bowl whisk the eggs. Take one chicken tender dip in tapioca flour, then egg and dredge in cornbread crumbs.

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

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

Take one chicken tender dip in tapioca flour, then egg and dredge in cornbread crumbs, Place on a baking sheet lined with parchment paper. Repeat until all chicken tenders are covered. While the chicken is baking prepare the cranberry honey mustard. Great recipe for Cornbread Breaded Chicken Fingers.

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!

For the Performance Triad, please use the nutrient & serving size information provided below. Place cornbread mix and salad dressing in separate shallow bowls. Dip chicken in dressing, then roll in cornbread mix. 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.

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