WILL THEY LIKE DINNER TONIGHT?

Ingredients

• 1 pound Chicken Tenderloins (trimmed, pat dry)
• 1 cup Corn Flakes (crushed into coarse crumbs)
• 1/2 cup All-Purpose Flour (for coating, seasoned with salt and pepper)
• 2 Eggs (large, beaten)
• 2 tablespoons Unsalted Butter (cut into pieces)
• 2 tablespoons Maple Syrup (pure grade A)
• 1 teaspoon Flaky Sea Salt (for finishing)
• 1 cup Long Grain White Rice (rinsed)
• 2 cups Water (for cooking rice)
• 1/2 teaspoon Salt (for rice water)

Instructions

1. Prepare the Rice

   Rinse 1 cup of long grain rice under cold water until the water runs clear. Add rice, 2 cups water, and ½ tsp salt to a saucepan, bring to a boil, then cover and simmer on low for 15 minutes.

   Time: PT5M

2. Crush the Corn Flakes

   Place 1 cup corn flakes in a zip‑lock bag and crush with a rolling pin until they form coarse crumbs.

   Time: PT3M

3. Make the Coating Mix

   In a shallow bowl combine the crushed corn flakes, ½ cup flour, ½ tsp salt, and ¼ tsp black pepper. Mix well.

   Time: PT2M

4. Prepare Egg Wash

   In another shallow bowl beat 2 eggs until smooth.

   Time: PT2M

5. Coat the Chicken

   Dip each chicken tender first in the egg wash, letting excess drip off, then press into the corn‑flake mixture, ensuring an even coat on all sides.

   Time: PT5M

6. Pan‑Fry the Chicken

   Heat the skillet over medium‑high heat, add enough oil to coat the bottom (about 2 tbsp), and fry the coated chicken tenders 4‑5 minutes per side until golden brown and cooked through.

   Time: PT10M

   Temperature: Medium‑high

7. Make the Maple‑Butter Glaze

   Remove excess oil from the skillet, then add 2 tbsp butter and 2 tbsp pure maple syrup. Stir and let simmer for 2‑3 minutes until the sauce thickens slightly.

   Time: PT3M

   Temperature: Medium

8. Glaze the Chicken

   Return the fried chicken tenders to the skillet, toss to coat evenly in the maple‑butter glaze, then transfer them to a baking sheet.

   Time: PT2M

9. Broil for Extra Crisp

   Place the baking sheet under the pre‑heated broiler for 2‑3 minutes, watching closely, until the coating is extra crisp and lightly caramelized.

   Time: PT3M

   Temperature: Broil

10. Finish and Serve

    Sprinkle 1 tsp flaky sea salt over the hot chicken tenders, serve alongside the fluffy rice, and enjoy.

    Time: PT2M

Nutrition Facts

Calories

530

Protein

30g

Carbohydrates

45g

Fat

20g

Fiber

2g