Ingredients
- 12-15 chicken tenders strips
- 1 cup panko bread crumbs
- 1 tablespoon butter
- 6 cups Corn Flakes {cereal}
- 3/4 cup flour
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/2 teaspoon groud ginger
- 1/2 teaspoon paprika
- 2 large eggs
- 1/2 cup milk
Honey Garlic Sauce
- 5 cloves garlic minced
- 1 1/3 cup honey
- 1/4 cup + 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 3/4 teaspoon black pepper
Instructions
1Preheat oven to 425 F degrees.
Get a large baking sheet and place a wire cooking rack {a wire cookie rack even works} on the pan. Spray the cooking rack with cooking oil and set aside.
2In a large mixing bowl add in 6 cups of Corn Flakes cereal. Then using your hands {wash before hand} crush up the Corn Flakes.
You can also add the Corn Flakes to a large Ziplock bag and seal, the roll over the bag with a rolling pin. But I like crushing them up with my hands, so do the kids!
3In a large skillet melt butter over medium heat. Once melted stir in panko bread crumbs and continue to stir until a nice golden brown.
Remove from heat and pour into Corn Flakes bowl and stir to combine.
4In a medium mixing bowl combine the eggs and milk and whisk together until well combined, set aside.
5In another medium mixing bowl add flour, salt, garlic powder, pepper, ginger and paprika, stir to combine.
6Add chicken tenders to flour and toss until evenly coated, I do this one chicken tender at a time.
Remove from flour, gently shaking to remove excess flour, then dip into egg/milk mixture, let the excess mixture drip off.
Add chicken tender to corn flakes/panko mixture, toss to coat, and press the mixture on the chicken.
I like to squeeze the chicken tender, wrapping up the mixture around it. I make sure that each tender is heavily coated, there should be no bare spots.
Gently shake off any excess that isn’t sticking to the chicken and place on the prepared wire rack.
Repeat until all chicken tenders are breaded.
7Bake for 20-22 minutes or until chicken is cooked through.
Allow the chicken tender to cool while you make the Honey Garlic Sauce.
Honey Garlic Sauce
1Add 2 tablespoons olive oil and minced garlic to a medium saucepan over medium heat. Cook until garlic is soft, not browned, then add honey, soy sauce and black pepper.
2Simmer together for 5 minutes, making sure to watch the sauce as it simmers because it can foam up over the pot very easily.
Remove from heat and allow to cool for a few minutes.
3Using tongs grab a chicken tender and dip it into the Honey Garlic Sauce, coating the entire tender, gently shake off the extra sauce and return to baking rack. Dip all tenders, into the sauce. place on rack and the serve immediately.
