Crunchy Walnut-Coated Chicken Strips
- non-stick cooking spray
- 1 1/2 cups cornflakes cereal
- 1 cup walnut pieces
- 1/2 teaspoon garlic powder
- salt and ground black pepper to taste
- 1 egg, beaten
- 1 1/4 pounds chicken tenders
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Combine corn flakes and walnut pieces in a gallon-size resealable bag; press air out and seal. Crush corn flakes and walnuts using a rolling pin until cereal is finely crushed and walnuts are the size of rice. Add garlic powder, salt, and pepper; shake bag to mix.
- Dip chicken tenders in the egg to coat, allowing excess egg to drip back into bowl. Transfer chicken to corn flake mixture, 1 at a time, and gently shake until chicken is coated. Arrange coated chicken on the prepared baking sheet.
- Bake in the preheated oven until chicken is cooked through and coating is lightly browned, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
cooking spray, cornflakes cereal, walnut pieces, garlic, salt, egg, chicken tenders
Taken from www.allrecipes.com/recipe/255743/crunchy-walnut-coated-chicken-strips/ (may not work)