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Recipe

Fiery Cornmeal Chicken Strips

Spicy breaded chicken strips are one of the most popular appetizers on today’s restaurant menus. With this recipe, you can make your own at home.
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  • Serving 4
  • Total Time 21 min
    Preparation 10 min
    Marination 0 min
    Cook 11 min
  • Nutrition Facts
    Calories 290
    Total Fat 9 g
    Protein 28 g
    Carbohydrate 21 g
    Cholesterol 85 mg
    Sodium 370 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
  • Calorie Smart Sodium Sensible Carb Smart Fat Friendly
Fiery Cornmeal Chicken Strips

Ingredients

  • 1 pound Chicken Tenderloins
  • 2 tablespoons butter, melted or 2 tablespoons margarine , melted
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon cider vinegar
  • 2/3 cup yellow cornmeal
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt


Cooking Instructions

  1. Preheat oven to 400°F. Blend melted butter, hot pepper sauce and vinegar in medium bowl. Blend cornmeal, cayenne and salt in shallow dish. Add chicken to butter mixture; toss to coat evenly. Roll chicken in cornmeal to coat.
  2. Place coated chicken on baking sheet. Bake 9 to 11 minutes or until done (internal temp 170°F.)

Hand WashingRemember to wash hands and surfaces before preparing food

Serving Suggestion: Serve with ranch or bleu cheese dressing, assorted fruit and bakery rolls. Refrigerate leftovers.

Substitution Tip: To substitute Tyson® Individually Frozen Boneless, Skinless Chicken Tenderloins, rinse off ice glaze and pat dry before breading, and increase cooking time by about one-third.