(P)inspired: Cornflake Chicken Tenders

I’m linking up with Kodi this week for the first time!

Like many of you, I am addicted to Pinterest and especially find myself pinning pictures of delicious-looking food. There’s all kinds of recipes to be found with those pictures and I am drawn to ones that are easy, quick, and don’t require a lot of ingredients that I wouldn’t have on hand. I’m also a fan of meals that can be made ahead of time, so when I found the cornflake chicken tenders I was stoked and knew this was something that I wanted to try! (Below is the pin that led me to this recipe on the What’s Cookin’ Chicago? blog).

Source: joelens.blogspot.com via Whitney on Pinterest

 

Cornflake Chicken Tenders:

Ingredients: 4 boneless skinless chicken breasts, cut into 1-inch strips (I just used already cut chicken tenders)
1/4 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 tablespoons (1/2 cup) butter, melted
2 cups finely crushed corn flakes cereal

Directions: Pre-heat the oven to 400˚F. 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 a medium-sized bowl or pie plate. Dip the chicken pieces in the seasoned flour, then the butter, then the cereal. Place the coated chicken strips on the rack in the baking sheet. Bake the coated chicken pieces in the preheated oven for 20 – 25 minutes, until chicken is no longer pink. Serve with your favorite sauce.

**I actually made this a few days before we needed them so after preparing them as directed, I skipped to this part**:
To make ahead/freezer meal - Prepare as directed to coat the chicken and spread them on a wax paper lined baking sheet after coating. Place the baking sheet in the freezer uncovered and flash freeze for half an hour, until mostly firm. Transfer the strips to a gallon sized freezer bag labeled with the date and cooking instructions. When ready to prepare, preheat oven to 400˚F and bake from frozen (do not defrost) for 25 minutes on the baking sheet with the cooling rack.

These turned out SO GOOD and I’m planning to make a bigger batch next time to keep in the freezer.

What’s (p)inspired you this week? Link up with Kodi by clicking the button at the top!