Cornbread Breaded Chicken Fingers

For the Performance Triad, please use the nutrient & serving size information provided below.
Recipe Analysis: (1 serving = 1/4 recipe )
Per Serving: 584 calories; 38g protein; 16g fat, 71g carbs (2 carbs: 1 protein)
Recipe = 0 servings of vegetables, 0.25 servings of fruit (0 vegetable per serving, 0 fruit per serving) *This recipe is from Simple Roots


  1. 1 lb chicken tenders (chicken breasts cut into strips)
  2. 2 cups cornbread crumbs
  3. 1/4 cup parmesan cheese
  4. 1/2 cup tapioca flour
  5. 2 eggs
  6. 2 TBSP Dijon mustard
  7. 1/4 cup honey
  8. 2 TBSP melted butter
  9. 1/2 tsp apple cider vinegar
  10. 1/4 cup fresh cranberries


  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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