Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, cornbread breaded chicken fingers. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

These garlicky, lightly breaded chicken strips just require a buttermilk marinade before a quick saute. Teamed with your favorite dipping sauce or served alone, these put store-bought chicken nuggets to shame. Cheddar Cornbread Chicken Fingers with Jalape??o Honey Butter.

Cornbread Breaded Chicken Fingers is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look wonderful. Cornbread Breaded Chicken Fingers is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook cornbread breaded chicken fingers using 10 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Cornbread Breaded Chicken Fingers:

1. Get 1 lb. chicken tenders (chicken breasts cut into strips)
2. Get 2 cups cornbread crumbs
3. Get 1/4 cup parmesan cheese
4. Make ready 1/2 cup tapioca flour
5. Prepare 2 eggs
6. Prepare 2 TBSP Dijon mustard
7. Take 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

This cornbread recipe uses the muffin mixing method (whisk together dry ingredients in one bowl, wet in the other, then fold the wet into dry) plus some smart prep shortcuts to help it come together The resulting cornbread is a delightful combination of savory-sweet flavors and tender-crisp deliciousness. Baked chicken fingers or baked chicken tenders have all the crunch of the fried version but a fraction of the fat and much less messy to make! They were breaded in a very unique way and flash fried. This gave it the most amazing and crunchy crust.

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!

I honestly still can't stop thinking about them so I. In shallow dish, mix breading ingredients. Remove chicken pieces one at a time from buttermilk mixture. Dip chicken in breading, turning to coat completely; shake off excess. Sweet, buttermilk cornbread muffins that are super easy to make and super tasty too.

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