1¼ lb chicken breast, boneless, skinless, cut up into quarters
½ cup milk
2 eggs
⅓ cup olive oil
4 cups cornflake crumbs
½ tsp salt
½ tsp pepper
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp oregano
Preheat the oven to 425 degrees F. Grease the baking sheet with cooking spray.
Whisk together milk and eggs in a small bowl.
In a separate bowl, combine the cornflake crumbs, onion powder, garlic powder, and oregano.
Season chicken with salt and pepper. Then, dip into the milk and eggs mixture. Make sure it’s coated.
Coat both sides of the chicken with the cornflake crumbs mixture. Repeat with the remaining chicken tenders.
Place breaded chicken onto the baking sheet.
Bake for 15 minutes, or until golden brown and crispy.
Garnish with parsley and serve.
Sugar: 16g
:
Calcium: 59mg
Calories: 860kcal
Carbohydrates: 134g
Cholesterol: 137mg
Fat: 18g
Fiber: 5g
Iron: 47mg
Monounsaturated Fat: 11g
Polyunsaturated Fat: 3g
Potassium: 560mg
Protein: 44g
Saturated Fat: 4g
Sodium: 1444mg
Trans Fat: 1g
Vitamin A: 2951IU
Vitamin C: 33mg
