Cornbread Breaded Chicken Fingers
Cornbread Breaded Chicken Fingers

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cornbread breaded chicken fingers. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Cornbread Breaded Chicken Fingers Hey everyone, it's me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, cornbread breaded chicken fingers. For mine, I'm gonna make it a little bit unique.

Cornbread Breaded Chicken Fingers is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Cornbread Breaded Chicken Fingers is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Get 1 lb. chicken tenders (chicken breasts cut into strips)
  2. Take 2 cups cornbread crumbs
  3. Prepare 1/4 cup parmesan cheese
  4. Make ready 1/2 cup tapioca flour
  5. Make ready 2 eggs
  6. Take 2 TBSP Dijon mustard
  7. Prepare 1/4 cup honey
  8. Prepare 2 TBSP melted butter
  9. Make ready 1/2 tsp. apple cider vinegar
  10. Take 1/4 cup fresh cranberries

For the Performance Triad, please use the nutrient & serving size information provided below. 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.

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!

Place on a baking sheet line with parchment paper. Combine Ranch dressing mix and cornbread mix. Place on shallow pan or plate. Lightly spray chicken with cooking spray. These garlicky, lightly breaded chicken strips just require a buttermilk marinade before a quick saute.

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