- 12oz Box Corn Flakes
- 1lb Chicken Tender Strips
- 2 Eggs
- 2 Cups Butter Milk
- Large Freezer Bag
Pour Corn Flakes into the freezer bag.
Crush the Corn Flakes into a fine powder.
Soak Chicken Tenders in the buttermilk for 30 minutes.
Coat the chicken tenders in Corn Flakes.
Dip in the egg and then coat a second time in the Corn Flakes.
Bake at 350 degrees for 15-20 minutes.
Serve with your favorite dipping sauce & enjoy.