CORNFLAKE CRUSTED ORGANIC CHICKEN TENDERS
These simple chicken tenders taste ‘fried’ but are a delicious baked, gluten-free version. Serves 4.
Crush the cornflakes carefully in a plastic bag. Place crushed cornflakes in a bowl and add the garlic powder, onion powder, smoked paprika, and JF Spicy Salt to the crushed cornflakes. This is the chicken tender coating.
Add 2 eggs, lightly beaten to the chicken and buttermilk mixture.
Individually coat the chicken tenders in the cornflake mixture. Place on a baking sheet leaving 1/2 an inch between each tender.
Bake them at 425º in a convection oven for 15 minutes. These are best eaten right away and do not make for good leftovers.
INGREDIENTS:
1 pack organic chicken breasts, cut into tenders
1/2 C buttermilk
2 cups of cornflakes
1 tsp garlic powder
1 tsp onion powder
1/4 tsp smoked paprika
1/2 tsp JF Spicy Salt
2 eggs, lightly beaten
PROCESS
Place the chicken tenders in a bowl and pour the buttermilk over. Sprinkle with JF Spicy Salt and let sit for 20 minutes.Crush the cornflakes carefully in a plastic bag. Place crushed cornflakes in a bowl and add the garlic powder, onion powder, smoked paprika, and JF Spicy Salt to the crushed cornflakes. This is the chicken tender coating.
Add 2 eggs, lightly beaten to the chicken and buttermilk mixture.
Individually coat the chicken tenders in the cornflake mixture. Place on a baking sheet leaving 1/2 an inch between each tender.
Bake them at 425º in a convection oven for 15 minutes. These are best eaten right away and do not make for good leftovers.
