Cornflake-Crusted Chicken Tenders

Ingredients

• 5.5 pounds chicken tenderloins boneless skinless ( 20 tenders)
• 1 cup cornflakes crushed finely
• 1 teaspoon optional: dill dried
• 2 teaspoons parsley dried
• 2 large eggs 
• 0.5 cup flour all-purpose
• 1 teaspoon garlic powder 
• 0.5 teaspoon pepper 
• 0.5 cup ranch dressing store-bought
• 0.8 teaspoon salt 

Equipment

• bowl
• baking sheet
• oven
• whisk
• plastic wrap
• aluminum foil

Directions

1. Preheat oven to 400°F. Cover a baking sheet with aluminum foil and set a heatproof wire baking rack on top; spray rack lightly with cooking spray.
2. In a small bowl or shallow dish, season flour with 1/4 teaspoon each salt and pepper; whisk eggs in another shallow dish. In a third shallow dish, mix cornflakes with parsley, garlic, dill, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon of pepper.
3. Dredge chicken in flour to coat, shaking off excess. Dip into egg and then into cornflake mixture, making sure entire surface is coated. Arrange on prepared baking rack.
4. Bake for 12 to 15 minutes, or until golden brown and cooked through, flipping once during cooking.
5. Serve with Buttermilk Ranch Sauce for dipping.
6. A Frugal Trick
7. If you can't find or don't want to spend the extra money on chicken tenders, simply place a whole chicken breast between two layers of plastic wrap, pound it to an even 1/2-inch thickness, and slice it into strips.
8. From Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More! by Lindsay Landis & Taylor Hackbarth, © 2013 Quirk Books