Sunday, October 19, 2008

Honey Nut Chicken Sticks

2 pounds chicken tenders
salt and freshly ground pepper
1 cup flour
3 eggs
splash of milk
2 cups Honey Nut Corn Flakes {I used Honey Bunches of Oats}
1 cup bread crumbs
1 T paprika
1 T Montreal Chicken seasoning
1/4 cup vegetable oil

Preheat oven to 400*. Season the chicken tenders with salt and pepper. Place the flour in a large, shallow dish. Coat the chicken in the flour. Beat the eggs and milk in a shallow dish. Combine the cereal, bread crumbs, paprika, Montreal seasoning and oil in a food processor. Transfer the breading to a shallow dish. Place a nonstick baking sheet near the chicken breading station. In batches, dip the flour-coated chicken into the egg mixture and then in the breading mixture and place on baking sheet. Bake for 15 minutes. May be served hot or cold.

Compliments of Rachael Ray's 365: No Repeats.

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