Chicken Tenders Recipe
Taking home James Beard “Rising Star Chef of the Year” and Food and Wine’s “Top Ten Best New Chefs” awards doesn’t make Christopher Lee of Eden South Beach immune to the simple pleasures of the perfect chicken tender, his secret guilty food pleasure. I was thrilled to discover that making them gluten-free actually improved the crispness and realized, having made quite a pile of them, that I really love chicken tenders too. Make them spicy by mixing a teaspoon of cayenne pepper with the crushed cornflakes.
- 1 pound boneless, skinless chicken breasts
- 1 cup of buttermilk
- 2 cups unsweetened cornflakes, coarsely crushed
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon cayenne (optional)
- 2 eggs, beaten
Slice chicken breasts into 2-inch thick strips and marinate in buttermilk for about an hour, then drain (but don’t rinse).
Preheat oven to 400 degrees and line a baking sheet with foil.
Combine cornflakes, garlic powder, salt, and cayenne, if using, in a shallow dish.
Dip each chicken strip first in egg, then roll in cornflake mixture until thoroughly coated. Place strips, spaced apart, on baking sheet and bake for 45 minutes, or until golden brown and crispy.