Skip to main content

Cornflake Chicken Tenders


I am constantly telling myself that I need to prepare more freezer friendly meals - but you can only freeze so many pasta dishes, right?!  Now, I love a good classic lasagna  and recently discovered that Rigatoni with Turkey Bolognese might be better when defrosted, but I like variety.  Joelen recently did a post about preparing her freezer for when she brought her new son home, and has loads of freezer recipes to inspire me! In fact, forget inspiration for now - I flat out copied this one verbatim, but will say that I do plan on getting a little more creative when I have time to devote to filling my freezer with meals.  I love the idea of being able to ask my husband to just throw something in from the freezer if I'm running late - or even myself just having something to back up on in the instance that, again, I'm running late, or just don't want to think about it.

These chicken tenders were so easy that I wished I'd bought two packages of chicken from the store.  I would love to have a few bags of these little guys in the freezer because even the most novice of chefs can throw them on a rack over a pan and bake - no defrosting needed!


Cornflake Chicken Tenders
Ingredients:
1 1/4 lbs. b/s chicken breast tenders, or 4 b/s chicken breasts, cut into 1-inch strips
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 stick butter, melted
2 cups finely crush corn flakes cereal

Directions:
Adjust an oven rack to the middle position and heat to 400 degrees.  Place an oven safe cooling rack on a baking sheet and set aside.

Combine the flour and spices in a small bowl; set aside.  Place melted butter in another small bowl; set aside.  Place the crushed cereal in rimmed shallow plate or bowl.  

Dip the chicken piece in the flour, then butter, then cereal.  Place the coated chicken strips on the rack on the baking sheet.  

Bake the coated chicken pieces in the preheated oven 20-25 minutes, until chicken is no longer pink.  

* To freeze - prepare as directed to coat the chicken and spread them on a wax paper lined baking sheet after coating.  Place in the freezer, uncovered, and flash freeze about 30-45 minutes, until mostly firm.  Transfer the strips to a freezer bag labeled with the cooking instructions.  When ready to prepare - preheat oven to 400 degrees and bake frozen for 25 minutes on the baking sheet with the cooling rack.  

Source: adapted from Joelen's Culinary Adventures

Comments

  1. I made a similar recipe that was buffalo chicken. It is so good and I never would have thought to use corn flakes. Yours looks delish!

    ReplyDelete
  2. So glad you tried them! Thank you for the mention and link back! :)

    ReplyDelete
  3. These look great, good pic too :)

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Classic Monkey Bread

For a few years I made monkey bread muffins for Christmas morning, and for some reason I got out of that habit. Then we had kids and I thought I'd get back in to it, but I didn't until recently. But I recently made classic loaf Monkey Bread and realized that it's just better than muffins. It's not like a loaf is any less "complicated" to make, or really tastes different, but there is something easier about it. And I haven't had a single loaf bubble over and cause a mess in my oven! I'm so happy to have brought this back in to our lives. Not that it takes long to put together or bake, but this is the perfect lazy weekend (or Christmas morning) breakfast. I have even started the process in advance before, by cutting the biscuits and measuring the sugar and cinnamon in a bag the night before. After all, the biscuit cutting is the most time consuming part. Wake, assemble, and voila! Do you have a big crowd to feed, or kids that devour sweets? Simply

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it