Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, cornbread breaded chicken fingers. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Cornbread Breaded Chicken Fingers is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Cornbread Breaded Chicken Fingers is something which I’ve loved my entire life.

These garlicky, lightly breaded chicken strips just require a buttermilk marinade before a quick saute. Most people won't think twice about serving basic cornbread when is on the table. But switching up your side dishes can bring a refreshing change to a classic comfort food dish.

To begin with this particular recipe, we must prepare a few components. You can have cornbread breaded chicken fingers using 10 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Cornbread Breaded Chicken Fingers:

1. Make ready 1 lb. chicken tenders (chicken breasts cut into strips)
2. Take 2 cups cornbread crumbs
3. Prepare 1/4 cup parmesan cheese
4. Prepare 1/2 cup tapioca flour
5. Prepare 2 eggs
6. Take 2 TBSP Dijon mustard
7. Prepare 1/4 cup honey
8. Take 2 TBSP melted butter
9. Make ready 1/2 tsp. apple cider vinegar
10. Prepare 1/4 cup fresh cranberries

Here is a Low Carb BREADED Chicken Finger Recipe you will really enjoy. This Tennessee Southern corn light bread isn't low in calories or fat, but the texture is lighter than a typical Southern cornbread. Cornbread pudding is both a corn pudding and spoon bread, so it's sure to please. The recipe balances out the two favorite Southern side dishes, resulting in a dish that's.

Steps to make Cornbread Breaded Chicken Fingers:

1. Preheat oven to 450 degrees.
2. In a bowl combine the cornbread crumbs and parmesan cheese.
3. In another bowl add tapioca flour and in third bowl whisk the eggs.
4. Take one chicken tender dip in tapioca flour, then egg and dredge in cornbread crumbs.
5. Place on a baking sheet line with parchment paper.
6. Repeat until all chicken tenders are covered.
7. Bake for 10-15 minutes or until chicken juice runs clear and there is no pink when cut open.
8. While the chicken is baking prepare the cranberry honey mustard.
9. In a food processor add Dijon mustard, honey mustard, honey, apple cider vinegar and cranberries.
10. Puree until smooth.
11. Add to a saucepan with butter and cook until just beginning to simmer.
12. Remove from heat and use as dipping sauce.
13. Enjoy!

If you like garlic, you will like this. Being a former West Virginia girl, I like this with pinto beans, greens and a side of cornbread. Prepare Chicken: Rub chicken pieces with salt, pepper, and poultry seasoning. I did not make the corn bread so I cannot rate that. Baked corn breads, on the other hand, are similar to corn cakes.

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