Recipe of Super Quick Homemade Cornbread Breaded Chicken Fingers
by Marie Bryant
Cornbread Breaded Chicken Fingers
Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, cornbread breaded chicken fingers. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Cornbread Breaded Chicken Fingers is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Cornbread Breaded Chicken Fingers is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook cornbread breaded chicken fingers using 10 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Cornbread Breaded Chicken Fingers:
Make ready 1 lb. chicken tenders (chicken breasts cut into strips)
Take 2 cups cornbread crumbs
Get 1/4 cup parmesan cheese
Prepare 1/2 cup tapioca flour
Prepare 2 eggs
Take 2 TBSP Dijon mustard
Take 1/4 cup honey
Take 2 TBSP melted butter
Get 1/2 tsp. apple cider vinegar
Get 1/4 cup fresh cranberries
Instructions to make Cornbread Breaded Chicken Fingers:
Preheat oven to 450 degrees.
In a bowl combine the cornbread crumbs 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 crumbs.
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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