Top of page
Previous

Crispy Chicken Tenders

30 min. | 534 kcal | easy |
Spicy, Favorite, Family
Subscribe now
1. Setup Preheat the oven to 425 ° F. Slice the radishes and the cucumbers. Chop the dill. In a ziploc bag, crush the corn flakes cereals. On a separate cutting board, cut the chicken breasts into strips.
2. Bread the chicken In a bowl, mix the chicken strips with the buttermilk and season with salt and pepper. In another bowl, combine the cereals and the flour and season with salt and pepper.
3. Cook the chicken Spread the breaded chicken strips on a baking sheet. Drizzle with olive oil. Bake for 18-20 minutes. Turn halfway through cooking.
4. Make the sauce In a bowl, combine the sour cream, the mayonnaise, the sriracha to taste (caution!spicy), the spice mix and the lime juice. Mix well. It's possible to reserve a portion of sauce without sriracha for children.
5. Make the salad In a bowl, combine the radishes, the cucumbers, the dill, 1 tbsp of apple cider vinegar. and a drizzle of olive oil. Mix well and season with salt and pepper.
6. Plate your dish Serve the crispy chicken strips with the salad and the spicy ranch sauce. Bon appetit!
2 unit Chicken Breast
120 ml Buttermilk
1 unit Mayonnaise
45 ml All-Purpose Flour
80 g Corn Flakes Cereal
20 ml Spice Mix(garlic powder,dried dill)
2 unit Sriracha
3 unit Radishes
1 unit English Cucumber(s)
0.5 unit Dill
1 unit Lime
2 unit Sour Cream
What you need Bowls, baking sheet.
534 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 59g
20%
fat 16g
25%
cholesterol 108mg
36%
fiber 3g
12%
protein 37g
saturated 5g
25%
sodium 480mg
20%
sugar 10g
trans 0g