Justin Qualls is a huge fan of chicken tenders. Emily will probably post about making these too. Before they were married, our small group gave them a "Kitchen Utensil & Recipe Shower". I gave this one to the future Qualls' because of Justin's adoration of the perfectly baked slivers of chicken. Emily, being the great friend she is, gave the recipe back to me when I asked her to email it all the way to Sydney. When we moved across the world, the non-essential things got shoved in storage, which means I didn't have my recipes, and you know I didn't memorize them. I couldn't find it on the world wide web, so I'm thankful Emily was kind enough to share it with me. I'm excited to compare pictures and see how hers turned out. This is what Foodie Freddies is all about! Eliott and I have decided this is one of our favorite dishes; we serve it over a bed of lettuce topped with our favorite salad additions. My preference is a light honey mustard dressing.
1/4 cup flour
3/4 tsp seasoned salt
1-1/4 cups crushed cornflakes
1/3 cup butter, melted
1.5 lbs boneless skinless chicken breasts cut into 1 inch strips
In a shallow bowl, combine flour and seasoned salt. Place cornflakes and butter in separate shallow bowls. Coat chicken with flour mixture, then dip in butter and coat with cornflakes. Transfer to an ungreased baking sheet. Bake at 400 degrees for 15-20 minutes or until juices run clear. And my favorite part: drizzle with honey.