Ziploc isn’t a sponsor for me or anything, but after the meal I made Friday night, they could’ve been! I used the zip-top bags to save me some dishes in the end. I love doing that on Fridays, especially, because it means I get to relax after dinner!

Baked Cornflake Chicken Fingers and Roasted Potatoes

Chicken Fingers
1-1.5 lbs. chicken tenders, or boneless skinless breasts cut into tenders (My pack of tenders had 10 in it)
1 cup flour
seasoning you like (I use garlic salt, onion powder and black pepper)
1/2 stick melted butter
4-5 cups crushed cornflakes (make sure you crush them to oblivion — they’ll stick better)

– Mix flour and seasonings in a zip top bag and add chicken pieces; toss to coat
– Put cornflakes in a zip top bag and crush completely with a rolling pin or meat mallet. If you have a food processor, that would be awesome too
– Place melted butter in a shallow dish for dipping
– Place crushed cornflakes in another shallow dish (I use pie plates for both)
– Shake excess flour off of tenders, and dip in butter to coat, then dip in cornflakes, pressing to make sure they stick to the chicken
– Place on a foil-lined baking sheet lightly sprayed with cooking spray
– Bake chicken at 400 degrees for about 20 minutes
– Serve

Roasted Potatoes
4-6 baking potatoes
2 tsp olive oil
garlic powder
onion powder
black pepper

– Thinly slice the potatoes (about 1/4″ thick) and place in a zip top bag
– Add olive oil and seasonings; toss to coat potatoes
– Spread potatoes out on a foil-lined baking sheet sprayed lightly with cooking spray
– Cook at 450 degrees for 15-20 minutes
– Remove from oven; can eat as is, or sprinkle cheddar cheese over them and let it melt

Pin It on Pinterest

Share This