For a simple dinner, we like to serve these easy 4 ingredient corn flake chicken fingers with oven fries (cut up your own and dip in egg for extra crunch or use frozen fries) and raw veggies.
1lbchicken tender stripsif larger pieces are cheaper, you can simply cut them into strips yourself
2cupsbuttermilkButtermilk substitute: Pour 2 tbsp vinegar in a measuring cup. Add enough white milk to bring it up to the 2 cup mark. Let sit 5 minutes before using.
12ozbox cornflakesYou don't have to use Kelloggs. The store brands work just as well.
2eggs
Instructions
Soak the chicken tenders in the buttermilk for 30 minutes.
Preheat oven to 350 F.
Pour corn flakes into a large freezer bag. Crush the corn flakes into a fine powder.
Crack the eggs into a shallow bowl. Whisk with a fork.
Coat the chicken tenders in the corn flakes, dip in the eggs, and then coat in the corn flakes for a second time.
Bake for 15-20 minutes.
Serve with your favorite dipping sauce and enjoy! We like to make a mixture of mayonnaise and barbecue sauce. Ranch dip is also good with these.