Homemade Chicken Tenders

You will need; 

•4 cups water

•1/4 cup Himalayan salt 

•1.5 pounds Chicken tenderloins

•3 cups corn flakes (you can also use crushed up siete tortilla chips if you are avoiding corn)

•1/3 cup shredded Parmesan cheese

•1 teaspoon garlic powder

•1 teaspoon onion powder

•1 teaspoon salt

•2 eggs

Brine the chicken. 

In a large ziploc bag add in; 

•4 cups water

•1/4 cup Himalayan salt 

•1.5 pounds Chicken tenders

Place in fridge and Brine for 4-8 hours.

Rinse and Pat dry. 

I will use the fork trick at this point to remove the tendons from all of the chicken tenderloins. 

**find the tendon and with a fork place it so you can pull the tendon thru the fork prongs then pull and wiggle the tendon and it will come right out!**

Toss with a few tablespoons of Italian seasoning until lightly coated. For extra flavoring, you can use other seasoning if preferred. I just would recommend using one without additional salt. 

In a food processor add in;

•3 cups corn flakes (you can also use crushed up siete tortilla chips if you are avoiding corn)

•1/3 cup shredded Parmesan cheese

•1 teaspoon garlic powder

•1 teaspoon onion powder

•1 teaspoon salt

In a separate shallow bowl add; 

2 eggs and lightly beat 

Dredge chicken tenderloins through the egg then into your corn flake mixture. Repeat for all chicken tenderloins

Place on baking sheet with light drizzle of olive or avocado oil. 

Place chicken in a single layer on the baking sheet and drizzle the top of the chicken with olive or avocado oil. 

Bake at 425 for 11 minutes. 

Flip chicken over 

Bake for another 11 minutes. Check temp to make sure it reaches 165 for internal (cook time May vary depending on appliance) 

And enjoy! 

x0_meagen lea