Honey-Lemon Cornflake Crusted Chicken Fingers
Buttery Potatoes and Peas
Ingredients
- ¾ lb chicken tenderloins
- 1 large egg
- ¾ cup cornflake crumbs
- 1 Tbsp lemon-pepper seasoning, divided
- ¼ cup honey
- 2 Tbsp lemon juice
Instructions
- Preheat oven to 425°F. Lightly beat egg in a shallow dish. Stir together cornflake crumbs and ½ Tbsp lemon-pepper in a separate shallow dish.
- Dip chicken in egg, and dredge in cornflake mixture to coat. Place on a lightly greased wire rack set on a rimmed baking sheet.
- Bake chicken 15 to 20 minutes or until done.
- Meanwhile, heat honey, lemon juice, and ½ Tbsp lemon-pepper seasoning in a saucepan; drizzle over crispy chicken.
Side Dish Ingredients
- ½ (24-oz) bag baby gold potatoes, cut in half
- ½ (12-oz) pkg frozen green peas
- 2 Tbsp butter
- ½ Tbsp minced fresh dill
- ½ tsp garlic salt
Side Dish Instructions
- Combine potatoes and water to cover in a Dutch oven; bring to a boil, reduce heat, and simmer 10 minutes. Add peas, and cook 2 minutes longer; drain, and return to pot.
- Add butter, dill, and garlic salt, tossing until butter is melted and potatoes and peas are coated. Season with salt and pepper to taste.
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