SAN ANGELO, Tx - Cornflake Crusted Chicken Tenders
• 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 Italian seasoning
• 1 teaspoon garlic powder
• 1 1/2 pounds boneless skinless chicken tenders (about 20 tenders)
Preheat oven to 400°F. Cover a baking sheet with aluminum foil 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 Italian seasoning and garlic, 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 choice of dipping sauce.