Cornbread Breaded Chicken Fingers
Author: <span class="mceItemHidden" data-mce-bogus="1"><span></span>Alexa Schirm</span>
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
- 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 lined 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.
- Cranberry Honey Mustard Dipping Sauce
- In a food processor add Dijon 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!
Recipe by Simple Roots at https://simplerootswellness.com/cornbread-baked-chicken-fingers/
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