Active Time

　　30 minutes

　　Total Time

　　45 minutes

　　The beloved breakfast cereal gives this kids' menu staple a bit of a makeover and takes it to new, crunchy, flavorful heights.

　　

Ingredients

Makes 4 servings

　　

For Chicken

1/2 cup all-purpose flour

　　3/4 teaspoon salt

　　1/2 teaspoon pepper

　　2 large eggs

　　4 cups cornflakes, finely crushed (about 1 cup crushed)

　　2 teaspoons dried parsley

　　1 teaspoon garlic powder

　　1 teaspoon dried dill

　　11/2 pounds boneless skinless chicken tenders (about 20 tenders)

　　

For Dipping

1/2 cup store-bought ranch dressing

　　

Step 1

1. Preheat oven to 400°F. Cover a baking sheet with aluminum foil and set a heatproof wire baking rack on top; spray rack lightly with cooking spray.

　　

Step 2

2. In a small bowl or shallow dish, season flour with 1/4 teaspoon each salt and pepper; whisk eggs in another shallow dish. In a third shallow dish, mix cornflakes with parsley, garlic, dill, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon of pepper.

　　

Step 3

3. Dredge chicken in flour to coat, shaking off excess. Dip into egg and then into cornflake mixture, making sure entire surface is coated. Arrange on prepared baking rack.

　　

Step 4

4. Bake for 12 to 15 minutes, or until golden brown and cooked through, flipping once during cooking. Serve with Buttermilk Ranch Sauce for dipping.

　　A Frugal Trick

　　If you can't find or don't want to spend the extra money on chicken tenders, simply place a whole chicken breast between two layers of plastic wrap, pound it to an even 1/2-inch thickness, and slice it into strips.

　　From Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side-Up Burgers, and More! by Lindsay Landis & Taylor Hackbarth, © 2013 Quirk Books