Friday, August 12, 2011

DIP-AND-ROLL CHICKEN STRIPS...Cynthia Brandon

DIP-AND-ROLL CHICKEN STRIPS

2 cups cornflakes cereal
1/4 cup grated Parmesan cheese
1/4 cup all-purpose flour
...
1 cup milk
1 lb. chicken breast tenders
BBQ sauce or ketchup, for dipping

Preheat the oven to 425F.

Line a rimmed baking sheet with aluminum foil and place a wire rack on top of the foil.

Place the cornflakes and Parmesan cheese in a medium mixing bowl. Smash and squeeze the cornflakes with your hands into coarse crumbs.

Pour the flour onto a plate. Pour the milk into a small mixing bowl.

Dip one chicken tender into the milk.

Roll it in the flour.

Dip it back into the milk.

Roll it in the cornflakes mixture to coat. Place the breaded chicken on the baking sheet. Repeat with all chicken tenders.

Bake the chicken tenders for 30 minutes. Let cool for 5 minutes. Serve warm with BBQ sauce or ketchup.

Recipe Source: KEEP ON ROLLIN' MEATBALLS AND OTHER DELICIOUS DINNERS by Nick Fauchald

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