Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, cornbread breaded chicken fingers. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Cornbread Breaded Chicken Fingers is one of the most popular of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Cornbread Breaded Chicken Fingers is something that I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have cornbread breaded chicken fingers using 10 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Cornbread Breaded Chicken Fingers:
- Make ready 1 lb. chicken tenders (chicken breasts cut into strips)
- Prepare 2 cups cornbread crumbs
- Get 1/4 cup parmesan cheese
- Take 1/2 cup tapioca flour
- Get 2 eggs
- Make ready 2 TBSP Dijon mustard
- Prepare 1/4 cup honey
- Make ready 2 TBSP melted butter
- Make ready 1/2 tsp. apple cider vinegar
- Take 1/4 cup fresh cranberries
Steps 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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