Crispy Cornflake Chicken Tenders: A Crunchy Twist to Weeknight Dinner

This recipe is perfect for mid-week meal fog.

Easy to throw together and get on the table. A delicious meal for the whole family!

Ingredients

• 1/3 c. plain Greek yogurt
• 1 tbsp. lemon pepper seasoning
• 1 lb. Edwards Family Farms chicken tenders (or chicken breasts)
• 2 c. finely crushed cornflakes
• 1/3 c. grated Parmesan
• 2 tbsp. olive oil
• 1 chopped shallot
• 2 tbsp. butter
• 1 1/2 c. thawed frozen green peas
• 1 (16-oz.) package cooked microwavable baby Idaho potatoes
• 1/4 c. torn fresh mint leaves
• 1 tbsp. fresh lemon zest
• Kosher salt and black pepper
• Lemon wedges, for serving

Instructions

1. Preheat oven to 450°F. 
2. Stir together Greek yogurt and lemon pepper seasoning. 
3. Toss in chicken tenders until coated. 
4. Stir together crushed cornflakes, Parmesan, and olive oil. 
5. Coat each tender in crumb mixture and place on a lightly greased wire rack set in a baking sheet.
6. Bake until cooked through, 12 to 15 minutes.
7. Meanwhile, cook shallot in butter over medium heat in a saucepan until tender, 2 to 4 minutes. 
8. Stir in peas and cook 1 to 2 minutes. 
9. Stir in baby Idaho potatoes. 
10. Stir in mint leaves and lemon zest. 
11. Season with kosher salt and black pepper. 
12. Serve peas and potatoes with chicken tenders and lemon wedges alongside.

Did you try this recipe? Let us know what you think in the comments below!