These crispy cornflake chicken tenders are a delightful and easy-to-make dish, perfect for a family meal or a quick snack.
Line a baking sheet with foil and set aside.
Using foil makes cleanup easier and prevents sticking.
In a shallow dish, combine the crushed cornflakes, parsley, and salt.
Crush the cornflakes finely for a more even coating.
In a mixing bowl, whisk together the ranch dressing, water, and hot sauce.
Adjust the amount of hot sauce to your preferred spice level.
Cut the chicken breasts into strips, trimming any excess fat.
Try to cut the strips evenly for consistent cooking.
Dip each chicken strip into the wet mixture, ensuring it is fully coated.
Let excess liquid drip off before moving to the next step.
Roll each coated chicken strip in the cornflake mixture, pressing gently to adhere.
Press the coating firmly to ensure it sticks well.
Place the coated chicken strips on the prepared baking sheet, leaving space between each piece.
Spacing the strips helps them cook evenly.
Freeze the chicken strips on the baking sheet until firm, about 2 hours.
Freezing individually prevents the strips from sticking together.
Transfer the frozen chicken strips to a freezer bag for storage.
Label the bag with the date for easy tracking.
When ready to cook, preheat the oven to 425°F.
Ensure the oven is fully preheated for even cooking.
Place the frozen chicken strips on a lightly greased foil-lined baking sheet.
Lightly greasing the foil prevents sticking.
Bake the chicken strips for 18-20 minutes, or until golden and cooked through.
Use a meat thermometer to ensure the chicken reaches 165°F.
Serve the chicken strips warm with your favorite dipping sauce.
Pair with a fresh salad or steamed vegetables for a complete meal.
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