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Cornbread Breaded Chicken Fingers
Cornbread Breaded Chicken Fingers

Before you jump to Cornbread Breaded Chicken Fingers recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.

A lot of us have been taught to think that comfort foods are terrible and to be avoided. But if your comfort food is candy or junk food this holds true. Other times, though, comfort foods can be completely nourishing and it’s good for you to consume them. There are several foods that actually can raise your moods when you eat them. If you seem to be a little bit down and you’re needing an emotional pick me up, try a number of these.

Put together a few trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all helpful for elevating your mood. This is possible as these foods are high in magnesium which raises your production of serotonin. Serotonin is a feel-good chemical that tells the brain how to feel at any given point in time. The more serotonin you have, the happier you will feel. Not just that but nuts, specifically, are a great protein source.

Now you realize that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try some of these instead!

We hope you got benefit from reading it, now let’s go back to cornbread breaded chicken fingers recipe. You can have cornbread breaded chicken fingers using 10 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook Cornbread Breaded Chicken Fingers:
  1. Get 1 lb. chicken tenders (chicken breasts cut into strips)
  2. You need 2 cups cornbread crumbs
  3. Take 1/4 cup parmesan cheese
  4. Provide 1/2 cup tapioca flour
  5. Get 2 eggs
  6. Prepare 2 TBSP Dijon mustard
  7. You need 1/4 cup honey
  8. Prepare 2 TBSP melted butter
  9. Get 1/2 tsp. apple cider vinegar
  10. Prepare 1/4 cup fresh cranberries
Steps to make Cornbread Breaded Chicken Fingers:
  1. Preheat oven to 450 degrees.
  2. In a bowl combine the cornbread crumbs and parmesan cheese.
  3. In another bowl add tapioca flour and in third bowl whisk the eggs.
  4. Take one chicken tender dip in tapioca flour, then egg and dredge in cornbread crumbs.
  5. Place on a baking sheet line with parchment paper.
  6. Repeat until all chicken tenders are covered.
  7. Bake for 10-15 minutes or until chicken juice runs clear and there is no pink when cut open.
  8. While the chicken is baking prepare the cranberry honey mustard.
  9. In a food processor add Dijon mustard, honey mustard, honey, apple cider vinegar and cranberries.
  10. Puree until smooth.
  11. Add to a saucepan with butter and cook until just beginning to simmer.
  12. Remove from heat and use as dipping sauce.
  13. Enjoy!

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