2/3 cup corn flake cereal crumbs*
1/2 cup all-purpose flour
1 (1-ounce) package dry ranch-flavored dressing mix
1 pound boneless skinless chicken tenders
Place corn flake crumbs, flour and eggs each into individual shallow bowls. Add ranch dressing mix to flour; stir until combined.
Coat each chicken tender with flour mixture, shaking off excess. Dip into beaten egg. Press into corn flake crumbs.
Melt Sauté Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
Place coated chicken tenders into skillet. Cook, turning occasionally, 10-12 minutes or until chicken is no longer pink.
Serve with ranch dressing.
*Substitute 2/3 cup panko bread crumbs.
- About 2 cups corn flake cereal, crushed equals 2/3 cup crumbs.
- Cut chicken pieces about the same size to ensure even cooking.
- To make dinner ahead, prepare chicken tenders as directed. Cool. Place into resealable plastic freezer bags; freeze. To reheat frozen tenders, bake at 350°F, 10-12 minutes or until heated through.
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