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2 pounds chicken tenders
Preheat oven to 400°F.
Season chicken tenders with salt and pepper. Place flour in a large shallow dish.
Coat chicken in flour.
Beat eggs in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning, and vegetable oil in food processor. Transfer breading to a shallow dish.
Place a nonstick baking sheet near chicken breading station. In batches, take flour-coated chicken and coat in eggs then in breading and place on nonstick cookie sheet.
When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.
Poster's Notes:
Posted by Arlene Berger
Nutritional Info Per Serving: N/A
Salt
Pepper
1 cup all-purpose flour
3 eggs
2 cups honey-nut-flavored cereal
1 cup bread crumbs
1 tbsp. sweet paprika
1 tbsp. poultry seasoning
2 tbsp. grill seasoning
1/4 cup vegetable oil
Right before Shabbat last night I was watching 30 Minute Meals on Food Channel. Rachel Ray made breaded chicken using cereal as the base for the breading. I've included the recipe below from the Food Channel website. I changed it a bit--matzo meal (gotta use it up!), honey, oregano, garlic powder, pepper, paprika--this is what I had on hand. But the chicken was delicious, even my picky eater son had seconds AND ate it for Shabbos lunch today cold. Amazing. So I wanted to share.