Cornbread Breaded Chicken Fingers
Prep time
Cook time
Total time
Serves: 4
  • 1 lb chicken tenders (chicken breasts cut into strips)
  • 2 cups cornbread crumbs
  • ¼ cup parmesan cheese (optional)
  • ½ cup tapioca flour
  • 2 eggs
  • Cranberry Honey Mustard
  • 2 Tbsp Dijon mustard
  • ¼ cup honey
  • 2 Tbsp melted butter
  • ½ tsp apple cider vinegar
  • ¼ cup fresh cranberries
  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 lined 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. Cranberry Honey Mustard Dipping Sauce
  10. In a food processor add Dijon mustard, honey, apple cider vinegar and cranberries.
  11. Puree until smooth.
  12. Add to a saucepan with butter and cook until just beginning to simmer.
  13. Remove from heat and use as dipping sauce.
  14. Enjoy!
Recipe by Simple Roots at