Simple Way to Prepare Homemade Cornbread Breaded Chicken Fingers

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, cornbread breaded chicken fingers. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Place cornbread mix and salad dressing in separate shallow bowls. Dip chicken in dressing, then roll in cornbread mix. Take one chicken tender dip in tapioca flour, then egg and dredge in cornbread crumbs. Place on a baking sheet line with parchment paper.

Cornbread Breaded Chicken Fingers is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Cornbread Breaded Chicken Fingers is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook cornbread breaded chicken fingers using 10 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Cornbread Breaded Chicken Fingers:

1. Get 1 lb. chicken tenders (chicken breasts cut into strips)
2. Prepare 2 cups cornbread crumbs
3. Get 1/4 cup parmesan cheese
4. Take 1/2 cup tapioca flour
5. Prepare 2 eggs
6. Prepare 2 TBSP Dijon mustard
7. Make ready 1/4 cup honey
8. Prepare 2 TBSP melted butter
9. Make ready 1/2 tsp. apple cider vinegar
10. Prepare 1/4 cup fresh cranberries

I make breaded chicken - whole breasts, tenders, or fillets pounded thin - all the time. I use cornmeal, bread crumbs or panko, and I mix and match the seasonings based on craving and/or instinct. I love the satisfying crunch of fried chicken, but at home I prefer to bake rather than fry. Dip each chicken tender into the egg bowl to coat and then roll in panko cornmeal combination to cover completely.

Steps 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!

I love the satisfying crunch of fried chicken, but at home I prefer to bake rather than fry. Dip each chicken tender into the egg bowl to coat and then roll in panko cornmeal combination to cover completely. Line on a parchment lined baking sheet or lightly oiled sheet and repeat with the rest of the tenders. Mix buttermilk, salt, pepper, hot sauce into a medium bowl. Roughly chop your cornbread into small pieces and then spread across a baking sheet.

So that’s going to wrap this up with this special food cornbread breaded chicken fingers recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!