Oven-Fried Cheesy Chicken Tenders
Sour Cream Mashed Potatoes and Broccoli
Ingredients
- 2 lb chicken tenderloins
- 1 cup buttermilk
- 2 cups cornflakes cereal
- 2 cups cheese-flavored crackers
- 1 Tbsp Montreal steak seasoning
- 1 cup ketchup
Instructions
- Preheat oven to 425°F. Place chicken in a large bowl; add buttermilk.
- Combine cornflakes, crackers, and seasoning in a large zip-top plastic bag. Using a rolling pin or the back of your hand, crush mixture into fine crumbs; place in a shallow dish.
- Remove chicken from buttermilk; dredge in cornflake mixture to coat, pressing gently to adhere. Place chicken in a single layer on a lightly greased wire rack on a rimmed baking sheet. Coat lightly with cooking spray.
- Bake 15 to 20 minutes or until chicken is browned and done. Serve with ketchup for dipping.
Side Dish Ingredients
- 2 lb Yukon Gold potatoes, peeled, and cut into 1-inch pieces
- ½ cup milk
- 1 (8-oz) carton sour cream
- 1 (15-oz) pkg frozen broccoli florets
Side Dish Instructions
- Bring potatoes and water to cover to a boil in a large Dutch oven. Reduce heat, and simmer 15 minutes or until tender; drain and return potatoes to pot.
- Mash potatoes, milk, and sour cream with a potato masher to desired consistency; season with salt and pepper, if desired.
- Steam broccoli according to package directions; season with salt and pepper, if desired.
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