Cornbread Breaded Chicken Fingers

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a special dish, cornbread breaded chicken fingers. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Cornbread Breaded Chicken Fingers is one of the most favored of current trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Cornbread Breaded Chicken Fingers is something which I have loved my entire life.

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. Hello everybody, hope you're having an incredible day today.

To begin with this recipe, we have to prepare a few ingredients. You can cook cornbread breaded chicken fingers using 10 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Cornbread Breaded Chicken Fingers:
  1. Take 1 lb. chicken tenders (chicken breasts cut into strips)
  2. Prepare 2 cups cornbread crumbs
  3. Get 1⁄4 cup parmesan cheese
  4. Prepare 1⁄2 cup tapioca flour
  5. Prepare 2 eggs
  6. Get 2 TBSP Dijon mustard
  7. Prepare 1⁄4 cup honey
  8. Make ready 2 TBSP melted butter
  9. Take 1⁄2 tsp. apple cider vinegar
  10. Prepare 1⁄4 cup fresh cranberries

Repeat dipping/coating process (flour - egg - cornmeal) with remaining tenders. Place cornbread mix and salad dressing in separate shallow bowls. Dip chicken in dressing, then roll in cornbread mix. Breaded morsels of chicken make great appetizers with your favorite dipping sauce, or pile several on French bread or in pita..

Steps to make Cornbread Breaded Chicken Fingers:
  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 line 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. In a food processor add Dijon mustard, honey mustard, honey, apple cider vinegar and cranberries.
  10. Puree until smooth.
  11. Add to a saucepan with butter and cook until just beginning to simmer.
  12. Remove from heat and use as dipping sauce.
  13. Enjoy!

Dip chicken in dressing, then roll in cornbread mix. Breaded morsels of chicken make great appetizers with your favorite dipping sauce, or pile several on French bread or in pita.. Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken.

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