Chicken Tenders

Winner, Winner, Chicken...Tenders! Chicken tenders are awesome as dinner or lunch. On their own or in a wrap, everyone loves a chicken tender, especially the kids! There are many variations on the tender, this recipe is our favorite. The right mix of breading, crunch, sweet, savory, and healthy...oh so yummy - you should really try them for dinner or for lunch this week! They freeze well so these are great for lunch meal-prep… in fact, these are part of our School Lunch Ideas Series, check it out for all kinds of lunch ideas!

Instructions

1. Preheat the oven to 425°F.
2. Line 2 baking sheets with aluminum foil or parchment paper.
3. Remove the chicken tenders from the breast. Butterfly the breast then cut it in half.
4. In a large, flat-bottom bowl, beat both eggs. Once combined, add mustard and maple syrup, and mix together.
5. On a plate, break cornflakes and almond slices into smaller pieces. Add breadcrumbs and combine.
6. On another plate, mix flour with salt & pepper.
7. Take a piece of chicken, cover in flour mixture shaking off excess. Add to egg mixture and shake off excess. Finally, cover chicken with the cornflake mixture and again, shake off excess.
8. Place chicken on the baking sheet, without overlap.
9. Place in the oven and bake for 25 minutes, flipping the chicken at the 15 minute mark.
10. Remove, let cool and serve right away or freeze for later.

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