Cornbread Breaded Chicken Fingers
Cornbread Breaded Chicken Fingers

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, cornbread breaded chicken fingers. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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. Hello everybody, hope you're having an incredible day today.

Cornbread Breaded Chicken Fingers is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Cornbread Breaded Chicken Fingers is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can have cornbread breaded chicken fingers using 10 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Cornbread Breaded Chicken Fingers:
  1. Prepare 1 lb. chicken tenders (chicken breasts cut into strips)
  2. Prepare 2 cups cornbread crumbs
  3. Make ready 1/4 cup parmesan cheese
  4. Prepare 1/2 cup tapioca flour
  5. Prepare 2 eggs
  6. Prepare 2 TBSP Dijon mustard
  7. Get 1/4 cup honey
  8. Get 2 TBSP melted butter
  9. Make ready 1/2 tsp. apple cider vinegar
  10. Make ready 1/4 cup fresh cranberries

Repeat dipping/coating process (flour - egg - cornmeal) with remaining tenders. Place cornbread mix and salad dressing in separate shallow bowls. Dip chicken in dressing, then roll in cornbread mix. Breaded morsels of chicken make great appetizers with your favorite dipping sauce, or pile several on French bread or in pita..

Steps to make Cornbread Breaded Chicken Fingers:
  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!

Dip chicken in dressing, then roll in cornbread mix. Breaded morsels of chicken make great appetizers with your favorite dipping sauce, or pile several on French bread or in pita.. Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken.

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