Rachael Ray is my kinda gal. Her funny little isms as she's cooking make me smile because I tend to be the same way. As a gift my sister gave me her No Repeats--A Year of Deliciously Different Dinners
Honey Nut Chicken Sticks - serve with green salad or vegetable sticks
2 pounds chicken tenders
Salt and freshly ground pepper
1 cup all-purpose flour
3 eggs
A splash of milk
2 cups Honey Nut Corn Flakes
1 cup bread crumbs
1 tablespoon sweet paprika
1 tablespoon poultry seasoning
2 tablespoons grill seasoning such as McCormick's Montreal Steak Seasoning
1/4 cup vegetable oil
Preheat the oven to 400 degrees
Season the chicken tenders with salt and pepper, Place the flour in a large, shallow dish. Coat the chicken in the flour. Beat the eggs and milk in a shallow dish. Combine the cereal bread crumbs, paprika, poultry seasoning, grill seasoning, and vegetable oil in a food processor. Transfer the breading to a shallow dish.
Place a nonstick baking sheet near the chicken breading station. In batches, dip the flour-coated chicken into the egg mixture and then in the breading and place on the nonstick cookie sheet. When all the tenders have been coated, bake them for 15 minutes or until evenly browned and cooked through. Cool enough to handle and serve, or pack up for a picnic! This chicken may be served hot or cold.
