How to Make Ultimate Cornflake Parmesan Chicken Tenders
Hello everybody, it's me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Steps to Prepare Award-winning Cornflake Parmesan Chicken Tenders. One of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Cornflake Parmesan Chicken Tenders, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cornflake Parmesan Chicken Tenders delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we must prepare a few components. You can have Cornflake Parmesan Chicken Tenders using 9 ingredients and 4 steps. Here is how you can achieve that.
A friend of my mom's would make similar cornflake chicken when I was a kid. This is my personal "refinement" of a recipe I've always loved.
Ingredients and spices that need to be Take to make Cornflake Parmesan Chicken Tenders:
- 2 lb chicken breast tenders (boneless, skinless)
- 1 cup buttermilk
- 2 cup cornflakes - crushed
- 2/3 cup grated parmesan & romano cheese
- 1 tsp dried parsley flakes
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
Steps to make Cornflake Parmesan Chicken Tenders
- Place chicken breast tenders in a one gallon Ziploc bag. Add buttermilk. Seal bag, squeezing out as much air as possible and gently squish pieces around to coat evenly. Place in fridge to marinate for at least 1 hour (4 hours or more is best)
- When ready to bake: Preheat oven to 350°F and grease or line a baking sheet. In another gallon Ziploc bag crush cornflakes to about panko bread crumb size. Add remaining six ingredients listed. Seal bag and shake to mix.
- Use tongs to transfer about 4 tenders at a time to the bag of crumb mix. Seal bag with air inside, shake to coat pieces, transfer coated pieces to baking sheet with tongs. Repeat in batches until all pieces are coated. NOTE: I patted the remaining loose crumb mix left in the bag onto the tops of the tenders to ensure a good crunch.
- Place in oven and bake uncovered for 30 - 40 minutes, or until Fully cooked. Remove from oven, let cool 5 minutes, Serve with your favorite sides and enjoy! Goes great with bowtie alfredo!
https://cookpad.com/us/recipes/343142-cream-cheese-alfredo-sauce
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