How to Cook Perfect Cornbread Breaded Chicken Fingers

Cornbread Breaded Chicken Fingers. 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.

While the chicken is baking prepare the cranberry honey mustard. Dip chicken in butter mixture, then coat with stuffing mixture. Sprinkle with remaining stuffing mixture and drizzle with remaining butter mixture. You can have Cornbread Breaded Chicken Fingers using 10 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Cornbread Breaded Chicken Fingers

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

These garlicky, lightly breaded chicken strips just require a buttermilk marinade before a quick saute. Teamed with your favorite dipping sauce or served alone, these put store-bought chicken nuggets to shame. In a slightly different twist on the traditional children's favorite, these bite size pieces of chicken are lightly breaded with a sweet cornbread crumb crust then baked until tender and slightly crisp. I loved the way these turned out and they were just different enough to make me smile.

Cornbread Breaded Chicken Fingers step by step

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 cornbread mix and salad dressing in separate shallow bowls. Dip chicken in dressing, then roll in cornbread mix. Great recipe for Cornbread Breaded Chicken Fingers. For the Performance Triad, please use the nutrient & serving size information provided below. These crunchy baked chicken tenders are life changing!