I admit it. I make a lot of the same things, over and over again for dinner. It really (no, really) isn’t because I want to. It is because my kids are on the picky side and don’t typically like new foods.
Or too flavorful of foods.
Or spicy foods.
Or foods with a lot of vegetables.
You get the idea.
My oldest is good about trying new things and sometimes he actually likes them. (Go Lucian!) But my middle son is super tough. One thing all my kids will eat is chicken tenders. Recently I decided to try something a bit new and use corn flake crumbs to give them an extra crunch. It brought me back a bit to childhood when my mom would make baked chicken and coat them in corn flakes. I loved that chicken! And since all my boys love ranch dressing, I thought a packet of ranch dressing and their favorite cheese, Parmesan, would go over well for flavor.
What I didn’t realize was just how crunchy and well, not mushy, these chicken tenders would end up. And surprisingly, it was my husband who devoured them and commented several times on how much he loved them. (This is saying a lot from the guy who likes dark meat.) I served them with a simple fresh spinach salad and garden vegetable. I added little ranch on the side for dipping sauce for the kids.
- 1½ pounds chicken tenders (or chicken breast cut into wider strips)
- 3 cups corn flakes
- 1 (1 ounce) packet Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
- ⅛ cup parmesan cheese
- 1 egg
- salt and pepper to taste (optional)
- Preheat the oven to 375 degrees F.
- In large gallon sized zipper storage bag, add corn flake crumbs. Seal and crush to desired size.
- Add ranch dressing mix, parmesan cheese and salt and pepper (if desired) to corn flake crumbs. Seal again and shake to mix.
- In small bowl, beat egg.
- Dip chicken tenders in egg before placing in food storage bag with coating mixture.
- Add chicken pieces and seal bag. Shake the bag to evenly coat chicken. (I did this step with a few pieces at a time.)
- Place chicken on parchment paper or silicone baking sheet lined baking pan. (You can add leftover coating in the gallon bag to the top of the chicken).
- Bake at 375 degrees F for 15-25 minutes or until juices run clear or an internal temperature of 165 degrees F. (Time will depend upon the thickness of the chicken.)
My middle son is still very leery of actually eating them, even after eating a few bites. But I’m hoping they will grow on him!
That folks is a winner, winner chicken dinner.