Tender white meat chicken tenders, breaded in buttermilk, corn flakes and spices and baked (not fried) to perfection.
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Chicken tenders. Many kids’ favorite meal.
We make these at home, but add some kick to them with some Cayenne pepper. Our kids like spicy food, so it’s a winning situation around here.
I first got the idea to make these after making these Crispy “Oven-Fried” Chicken in a Biscuit Sandwiches. It made my husband reminisce about ordering chicken tenders at a restaurant he used to go to as a kid with his parents. He was the baby of the family, his brother and sister already gone, so a lot of weekends he got to go out for dinner with his parents or with them and their friends.
He told us they always served their chicken tenders with warm melted butter. Now I know that’s a thing for crab legs … but chicken tenders? We have always been more “dip ’em in Ranch” kinda people.
We HAD to give it a try, right?
We melted up some warm butter for serving, but also served with ranch and BBQ sauce. Something for everyone.
Along side some warm mashed potatoes and gravy and Paisley Farm Four Bean Salad.
Paisley Farm Food’s signature All Natural Four Bean Salad is a sweet blend of kidney, garbanzo, green, and wax beans accented with freshly diced onions and red peppers. The convenient straight from the jar goodness makes this one of their most popular items. Colorful and delicious, their Four Bean Salad can be served and enjoyed from gourmet table settings to summer picnics, and everywhere in between.
Paisley Farm Foods was established in 1945. The people that make up our world are vastly different than those who raised families, lived and worked, and made meals back in 1945. Except for one thing: we still share their desire for convenient, deliciously prepared foods made of the fresh, high quality vegetables.
Paisley Farm Four Bean Salad was the perfect accompaniment to these chicken fingers, and is sure to be a staple for grilling and picnic season. Find out where to find some for yourself, today!
Simple to make — chicken tenders, buttermilk and crushed corn flake cereal with spices.
I never purchase real buttermilk. I always make my own. It’s easy to prepare with only two ingredients.
Dip each chicken tender into the buttermilk, and coat in cereal.
Place on a cookie sheet and bake.
They come out perfectly done, perfectly moist and perfectly crunchy … every time.
What are you waiting for?
Let’s make some!
- 1.5 pounds chicken breast tenderloins
- ½ cup milk or cream + 2 teaspoon lemon juice OR ½ cup buttermilk
- ½ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 4 cups crushed Corn Flake Cereal, crushed
- Preheat oven to 400 degrees.
- Combine milk or cream with lemon juice, let stand for 10 minutes. OR use buttermilk
- Combine spices and crushed cornflakes in a bowl. Set aside.
- Dip chicken tenderloins in buttermilk then coat in corn flake mixture.
- Lay on a cookie sheet.
- Bake for 12 minutes or until chicken's internal temperature is 165 degrees on a meat thermometer.
- Serve with hot melted butter, Ranch, Honey Mustard or BBQ Sauce.
Check out Paisley Farms website for recipes, products and store locations.
What will you serve Paisley Farm Four Bean Salad with? We want to know!