Do you ever crave kiddie food? I sure do! Mac and cheese, grilled cheese, hot dogs, chicken nuggets – all of these are considered kid food in my book. That’s not to say that there aren’t plenty of wonderful grown up or gourmet versions of them out there, but sometimes you just want the basics.
This chicken tender recipe definitely met that need. They are just simply perfect – crispy on the outside, juicy on the inside and slightly sweet. Yum!
In the future, I may add different seasonings and spices to the flour part of the breading, just for variation. Cajun seasoning comes to mind as the one I’ll try first. Also, due to having extra cereal crumbs after breading all the tenders, next time I’ll use just 1.5 cups crushed cereal instead of 2 cups. I have made that change in the ingredient list below.
I served them with homemade mashed potatoes and green beans.
Crispy Baked Chicken Strips
Source: The Way the Cookie Crumbles, seen at Annie’s Eats}
Serves 4
Ingredients:
1/4 cup table salt
4 boneless, skinless chicken breasts, cut into 1-inch strips {I used 10 chicken tenders}
1/4 cup flour
7 tbsp. butter, melted
1.5 cups finely crushed Corn Flakes cereal {I used the “touch of honey” kind}
Directions:
In a large bowl, dissolve salt in 1 quart cold water. Add the chicken to the brine, cover and refrigerate for 30 minutes. Remove the cutlets from the brine and pat dry with paper towels.
Adjust an oven rack to the middle position and preheat the oven to 400° F. Place an oven-safe baking rack on a baking sheet [lined with foil for easier clean up]. Place the flour and butter in separate bowls. Place the crushed cereal flakes in a shallow pie plate. {I used 3 pie plates for the breading process.} Dip the chicken pieces in the flour, then the butter, then the crushed cereal, shaking off excess in between each step. Place the coated chicken strips on the prepared baking rack.
Bake 15-20 minutes, or until the chicken is cooked through. Serve with your choice of dipping sauces.
EASY AS PIE! 
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