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Honey Nut Chicken Sticks Recipe

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This recipe for Honey Nut Chicken Sticks, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Dickert
Added: Thursday, December 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs Chicken Tenders (sub chicken breast cut into strips).
Salt & freshly ground black pepper
1 c All-purpose flour
6 Eggs
Splash of Milk
2 c Honey Nut Corn Flakes or Honey Nut Chex
1 c Bread Crumbs
1 T Sweet Paprika (this can be left out if you don’t like paprika)
1 T. Poultry Seasoning
2 T. Grill seasoning, such as McCormick’s
Montreal Steak Seasoning (2 palms full)
1/3 c Vegetable Oil (eyeball it)

Directions:
Directions:
Preheat oven to 400ºF
Season the chicken tenders with salt and pepper. Place the flour in a large, shallow dish. Coat the chicken in the flour. Beat the eggs and milk in a shallow dish.

Combine the cereal, bread crumbs, paprika, poultry seasoning, grill seasoning, and vegetable oil in a food processor. Transfer the breading to a shallow dish. (Tip: double or triple the breading mixture and put in zip-loc bags in the freezer for easy access)

Place a nonstick baking sheet near the chicken breading station. In batches, dip the flour-coated chicken into the egg mixture and then in the breading and place on the nonstick cookie sheet. When all the tenders have been coated, bake them for 15 minutes or until evenly browned and cooked through. Cool enough to handle and serve, or pack up for a picnic! This chicken may be served hot or cold.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Serve with Kozlowski Farms Mango or Apricot Roasted Chipotle Grill Sauce. This adds just the right amount of spice. You can substitute with any of your favorite chicken dipping sauces though.

Compliment with Mashed Sweet Potatoes with Bananas for a side dish.

 

 

 

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