Crispy Chicken Fingers
recipe adapted from Healthy Appetite with Ellie Krieger
- 1 1/4 lbs. chicken tenders
- 1 1/2 cups low fat buttermilk
- 2-3 dashes Tabasco sauce
- 4 cups cornflakes
- 2 tablespoons grated Parmesan cheese
- 1 heaping tablespoon Bragg’s Organic herb seasoning (or seasoning mix of your choice)
- 2 eggs
- kosher salt & fresh ground pepper
In a large bowl, mix the chicken tenders with the buttermilk, Tabasco and season with salt & pepper. Coat tenders evenly, cover and put in the fridge for at least 30 minutes or up to 3 hours.
Preheat oven to 400F.
Spray a baking sheet with cooking spray. Place the cornflakes in a sealed plastic bag and crush with the back of a wooden spoon. Transfer the crumbs to a shallow dish and stir in the Parmesan & herb mix. Season the cornflake mixture with salt & pepper. In another shallow dish, add the eggs and stir to break up the yolks.
Dip each piece of chicken in the egg and then add to the cornflake mixture, coating thoroughly. Arrange chicken tenders on a baking sheet and bake for 8 minutes, flip and then bake for an additional 5 minutes, until cooked through.
Serve warm or at room temperature.
HONEY MUSTARD DIP:
- 1/2 cup Dijon mustard
- 1 tablespoon Greek yogurt
- 3 tablespoons honey
Stir ingredients in a small bowl.