Hello, I’m Marie. Today, I’m gonna show you how to make cornbread breaded chicken fingers recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Cornbread Breaded Chicken Fingers Recipe
Cornbread Breaded Chicken Fingers is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Cornbread Breaded Chicken Fingers is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have cornbread breaded chicken fingers using 10 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Cornbread Breaded Chicken Fingers:
- Make ready 1 lb. chicken tenders (chicken breasts cut into strips)
- Take 2 cups cornbread cbs
- Prepare 1/4 cup parmesan cheese
- Take 1/2 cup tapioca flour
- Make ready 2 eggs
- Make ready 2 TBSP Dijon mustard
- Get 1/4 cup honey
- Get 2 TBSP melted butter
- Get 1/2 tsp. apple cider vinegar
- Get 1/4 cup fresh cranberries
Steps to make Cornbread Breaded Chicken Fingers:
- Preheat oven to 450 degrees.
- In a bowl combine the cornbread cbs and parmesan cheese.
- In another bowl add tapioca flour and in third bowl whisk the eggs.
- Take one chicken tender dip in tapioca flour, then egg and dredge in cornbread cbs.
- Place on a baking sheet line with parchment paper.
- Repeat until all chicken tenders are covered.
- Bake for 10-15 minutes or until chicken juice runs clear and there is no pink when cut open.
- While the chicken is baking prepare the cranberry honey mustard.
- In a food processor add Dijon mustard, honey mustard, honey, apple cider vinegar and cranberries.
- Puree until smooth.
- Add to a saucepan with butter and cook until just beginning to simmer.
- Remove from heat and use as dipping sauce.
- Enjoy!
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