1 pkg Chicken Tenderloin Strips (about 1 lb)
1 1/2 cups Corn Flakes
1 TBSP Parmesan Cheese
Dash of Season Salt
Dash of Parsley
Combine All Ingredients, minus Chicken Strips, in a blender. Blend until desired breading consistency. I blend until all corn flakes are broken up. Trim Chicken strips of visible fat, rinse. Do not pat dry. We use the remaining water on the chicken strips to hold the breading on.
Pour breading mixture into a shallow dish. Dip chicken strips in breading until lightly coated. Place in an oven heated to 425-degrees. Bake for 10 minutes or until a chicken strip is tested and all the pink is gone.
We like to serve these with Collard Greens, and Asparagus.
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