Monday, June 7, 2010

Crispy Chicken

Who needs to buy chicken strips at the grocery store deli when it's this easy to make your own. These go well with baked or mashed potatoes and a side salad.

10-12 boneless chicken tenders
2 cups crushed cornflakes
1 cup parmesan cheese (the powdered kind in the green can)
1 tsp. dried parsley, crushed
1/2 tsp. garlic salt
2 cups flour
2-3 eggs, whisked

Create a "dredging station" by getting out 3 bowls. In the first bowl place the flour. In the second bowl crack the eggs and whisk them up. In the third bowl add the cornflakes, parmesan, parsley and garlic salt (mix well). Take each piece of chicken and coat it in flour, then in the egg, then in the cornflake mixture. Place in bottom of a greased pan. Once all of the chicken has been coated, bake at 350 degrees for about 35-45 minutes.

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