Baked Cornflake Chicken Tenderloins

Here's a quick and easy supper idea that everyone likes here at my house. Including my lil' picky eater! He just had to have ketchup with it. I sure hope he grows out of this stage but I'm not counting on it!

This recipe made enough for our family of 5 to make two dinners out of it so you can cut it down to fit your needs.

Baked Cornflake Chicken Tenderloins

3 lb. bag of chicken tenderloins

4 cups crushed cornflakes

2 eggs

1 tbsp. water

1 tsp. seasoned salt

1/2 tsp. pepper

1 tsp. Italian seasoning

1 cup cracker meal

1/2 cup whole wheat (or white) flour

1 stick butter

Place cornflakes, salt, pepper, Italian seasoning, cracker meal & flour in a large Ziploc bag and shake it all around.

Mix egg & water in a bowl.

Line a cookie sheet with aluminum foil and spray well with cooking spray.

(This step just makes for an easier clean-up)

Dip tenderloins into the egg mixture and then into the cornflake mixture.

Place on foil.

When all chicken has been coated then I take the remaining cornflake mixture and sprinkle more over the tops of the chicken.

Melt butter and drizzle over top of chicken.

Bake in oven at 350 degrees till thoroughly cooked.

I'm not giving a time here because I cook ours till it is dry ( the way that my husband likes it) and most people would prefer it more moist. So you will have to be the judge on the timing.