Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cornbread breaded chicken fingers. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
These garlicky, lightly breaded chicken strips just require a buttermilk marinade before a quick saute. Most people won't think twice about serving basic cornbread when is on the table. But switching up your side dishes can bring a refreshing change to a classic comfort food dish.
Cornbread Breaded Chicken Fingers is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Cornbread Breaded Chicken Fingers is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have 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:
- Prepare 1 lb. chicken tenders (chicken breasts cut into strips)
- Get 2 cups cornbread crumbs
- Get 1/4 cup parmesan cheese
- Get 1/2 cup tapioca flour
- Take 2 eggs
- Get 2 TBSP Dijon mustard
- Prepare 1/4 cup honey
- Prepare 2 TBSP melted butter
- Make ready 1/2 tsp. apple cider vinegar
- Take 1/4 cup fresh cranberries
This easy cornbread recipe works equally well with yellow, white or blue cornmeal, which is produced by grinding dry raw corn grains until they reach a fine consistency. This Tennessee Southern corn light bread isn't low in calories or fat, but the texture is lighter than a typical Southern cornbread. Cornbread pudding is both a corn pudding and spoon bread, so it's sure to please. The recipe balances out the two favorite Southern side dishes, resulting in a dish that's.
Instructions 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!
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. If you like garlic, you will like this. Being a former West Virginia girl, I like this with pinto beans, greens and a side of cornbread. Pour the chicken stock around the edges of the baking dish. Baked corn breads, on the other hand, are similar to corn cakes.
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