Friday, March 17, 2017

CRISPY CORNFLAKE BAKED CHICKEN TENDERS ENJOY DAN:

       CRISPY CORNFLAKE BAKED CHICKEN TENDERS by CHEF DAN:
Serves 4

INGREDIENTS:
1 pound chicken tenders
2 eggs
3 cups cornflakes, slightly crushed
4 tablespoons almond flour
Kosher salt and freshly ground black pepper to taste
1 teaspoon EACH smoked paprika and mace powder
1 tablespoon coconut oil

DIRECTIONS: (PREHEAT OVEN TO 400 F)
1.   In one bowl, beat eggs.
2.   In a second bowl. Combine flour and next 4 ingredients.
3.   In a third bowl, add crushed cornflakes.
4.   Dredge chicken tender in flour mixture, dip into beaten eggs, and coat with cornflakes.
5.   Transfer tenders to a prepared baking sheet and bake for 30 minutes.
6.   Flipping once, until golden.


ENJOY DAN:                                                       LIVE LOVE AND LAUGH!!

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