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Before you jump to Cornbread Breaded Chicken Fingers recipe, you may want to read this short interesting healthy tips about The Very Best Approach to Track Your Food.
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What kind of mood are you in whenever you eat? Write it down! This can help you determine when you use meals to help soothe emotional issues. This will likely show you whether or not you gravitate toward specific foods based on your mood. Many people will reach for junk foods whenever we are upset, angry or depressed and will be more likely to choose healthier options when we are happy or content. Not only will this let you notice when you reach for specific foods based on your mood, it will help you find ways to keep healthier (but similar) options on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.
We hope you got benefit from reading it, now lets go back to cornbread breaded chicken fingers recipe. You can have cornbread breaded chicken fingers using 10 ingredients and 13 steps. Here is how you do it.
The ingredients needed to cook Cornbread Breaded Chicken Fingers:
- You need 1 lb. of chicken tenders (chicken breasts cut into strips).
- Provide 2 cups of cornbread crumbs.
- Provide 1/4 cup of parmesan cheese.
- Prepare 1/2 cup of tapioca flour.
- Take 2 of eggs.
- Provide 2 TBSP of Dijon mustard.
- Take 1/4 cup of honey.
- Provide 2 TBSP of melted butter.
- Provide 1/2 tsp. of apple cider vinegar.
- You need 1/4 cup of fresh cranberries.
Instructions to make Cornbread Breaded Chicken Fingers:
- Preheat oven to 450 degrees..
- In a bowl combine the cornbread crumbs and parmesan cheese..
- In another bowl add tapioca flour and in third bowl whisk the eggs..
- Take one chicken tender dip in tapioca flour, then egg and dredge in cornbread crumbs..
- Place on a baking sheet line with parchment paper..
- Repeat until all chicken tenders are covered..
- Bake for 10-15 minutes or until chicken juice runs clear and there is no pink when cut open..
- While the chicken is baking prepare the cranberry honey mustard..
- In a food processor add Dijon mustard, honey mustard, honey, apple cider vinegar and cranberries..
- Puree until smooth..
- Add to a saucepan with butter and cook until just beginning to simmer..
- Remove from heat and use as dipping sauce..
- Enjoy!.
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