Dijon Baked Chicken Fingers - salt

Method

• 1.
• Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper.
• 2.
• In a small food processor, pulse the Corn Flakes with the salt and paprika until finely ground.
• Remove to a shallow bowl and drizzle in the olive oil.
• Whisk with a fork until the Corn Flake crumbs are coated and not clumping together.
• 3.
• In a second bowl, beat the eggs until smooth.
• 4.
• In a large mixing bowl, combine the Dijon and garlic.
• Add the chicken strips and toss until well coated.
• 5.
• Working one by one, dredge the chicken in the Corn Flake mixture, shaking off any excess.
• Dip the tenders in the egg and return them to the Corn Flakes, pressing down until fully coated.
• Arrange the tenders in an even layer on the baking sheet.
• 6.
• Bake in the oven until golden and crispy, 15 to 20 minutes.
• Remove tray from oven.
• Allow to cool slightly on the tray, then serve alongside ketchup and mustard.