Instructions
| 1 |
Preheat oven to 425°F. Line a baking sheet with foil and coat with non-stick spray.
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| 2 |
Drizzle chicken tenders with olive oil and turn to coat evenly.
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| 3 |
Place cornflakes in a clean plastic bag. Seal bag and crush cereal with hands to make coarse crumbs. Add salt and pepper.
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| 4 |
Place half the chicken tenders in bag with cereal. Turn bag and press crumbs onto chicken. Using tongs, remove tenders from bag and place in a single layer on prepared baking sheet. Repeat with remaining tenders.
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| 5 |
Bake 8-10 minutes until browned and internal temperature of tenders is 170°F.
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| 6 |
If using chilies, stir into dressing. Serve dressing as dip with chicken tenders.
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