Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, cornbread breaded chicken fingers. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, cornbread breaded chicken fingers. It is one of my favorites food recipes. This time, I'm gonna make it a bit unique.

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

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

The ingredients needed to make Cornbread Breaded Chicken Fingers:

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

Place coated tender on prepared baking sheet. Repeat dipping/coating process (flour - egg - cornmeal) with remaining tenders. Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder.

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!

Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Line a baking sheet with foil and spray with non-stick spray. In a slightly different twist on the traditional children's favorite, these bite size pieces of chicken are lightly breaded with a sweet cornbread crumb crust then baked until tender and slightly crisp.

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