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Ingredients and seasonings used for prepare

1. Prepare 1 lb. chicken tenders (chicken breasts cut into strips)
2. Use 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. Prepare 1/4 cup honey
8. Prepare 2 TBSP melted butter
9. Prepare 1/2 tsp. apple cider vinegar
10. Prepare 1/4 cup fresh cranberries

Pour mixture into bag with chicken. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. They are lightly breaded in flour, egg and seasoned cornmeal, then baked on an oiled baking sheet until golden brown. Recipes like this are hard for me to write out because generally when I make this I add herbs and spices to the cornmeal relatively randomly, often based on what I'm craving that day.

Step by step to cook 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!
14. Done and ready to serve!

Place chicken, bone side down, in pan. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Cover the chicken with slightly salted water and bring to a boil. Drain the chicken and pat dry with paper towels.

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