October 31, 2018
Main Dish, Poultry, Fall/Autumn,
Game/Sports Day, Picnic, Summer, Weeknight Meals, Oven Bake, High Protein, Low Fat, Boxed Cereal, Flour, Spices, Spring, All Occasions more
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"Made these the other night and they were fabulous. Really crunchy."
Preheat oven to 425°F.
Line a large baking sheet (cookie sheet with sides) with foil, and place wire rack on it. Spray rack with non-stick cooking spray.
Place corn flakes in a large zip lock bag and crush just with your hands, so as not to pulverize it into powder, but to leave it kind of crunchy. Then place in a 8x8" baking dish. Add in panko bread crumbs and mix well.
In another 8x8" baking dish or large bowl, mix eggs and milk with wire whisk.
In a small bowl, mix together all the spices and herbs with a spoon till well mixed.
In another 8x8" baking dish or large plate, combine flour and all BUT 1 teaspoon of the spices. Reserve the 1 teaspoon of spices to sprinkle on chicken when coated.
Coat chicken tenders one at a time first in flour mixture, then egg mixture, then in corn flake mixture, and place on wire rack on baking sheet, leaving room between each piece. With fingers, sprinkle remaining 1 teaspoon of spice mixture on top of each piece of chicken.
Place in preheated 425°F oven and bake for 20 minutes. Cut one open to make sure they're done inside before serving, since some ovens differ in temperature.
Serve with your favorite dipping sauce.
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