Monday, March 17, 2008

Honey Nut Chicken Strips

2lbs chicken tenders
salt & freshley ground black pepper
1 cup all-purpose flour
3 eggs
A splash of milk
2 cups Honey Nut Corn Flakes (I could find cornflakes, but used Honey Nut Total)
1 cup bread crumbs
1 tablespoon sweet paprika
1 tablespoon poultry seasoning
2 tablespoons grill seasoning, such as McCormick's Montreal Steak Seasoning
1/4 cup vegetable oil

Preheat oven to 400*

Seasont he chicken tenders with salt & pepper. Place the flour in a large, shallow dish. Coat the chicken in the flour. Beat the eggs and milk in a shallow dish. Combine the cereal, bread crumbs, paprika, poultry seasoning, grill seasoning, and vegetable oil in a food processor. Transfer the breading to a shallow dish.

Place a nonstick baking sheet near the chicken breading station. In batches, dip the flour-coated chicken into the egg mixture and then in the breading and place on the nonstick cookie sheet. When all the tenders have been coated, bake them for 15 minutes, or until evenly browned and cooked through. Cool enough to handle and serve, or pack up for a picnic! This chicken may be served hot or cold.

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