I prefer to bake chicken tenders instead of frying them. I don't like the mess and smell of grease in the kitchen. (And Chicken Legs especially doesn't like to clean it up!) If you are pressed for time, you could always coat the chicken and freeze them for later.
- 1-1/2 pounds chicken tenders
- 5 Tbsp cornmeal, divided
- 1/4 cup milk
- 1 Tbsp dijon mustard
- 1 egg
- 1 cup finely crushed pretzels
- 1/4 tsp garlic powder
- 1/2 tsp sugar
- 1/4 tsp black pepper
Preheat oven to 400.
Place 4 Tbsp cornmeal in shallow dish. Whisk toghether milk, dijon mustard and egg in a separate shallow dish. Combine remaining tablespoon of cornmeal, crushed pretzels, garlic powder, sugar and pepper in a third shallow dish.
Coat chicken in cornmeal. Shake off excess. Dip in egg mixture. Coat in pretzel mixture. Place on baking sheet. Repeat with remaining chicken tenders.
Lightly spray chicken tenders with cooking spray. Bake for 15 - 18 minutes, until juices run clear.
CONNECT WITH PLAIN CHICKEN