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Crispy Chicken Tenders

30 min. | 534 kcal | easy |
Spicy, Favorite, Family
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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
% daily value
% daily value
carbohydrate 59g
fat 16g
cholesterol 108mg
fiber 3g
protein 37g
saturated 5g
sodium 480mg
sugar 10g
trans 0g