Making Mama's Kitchen: Frosted Flake Breaded Chicken Tenders

I like to think that my blog tells a story, whether through food, photos, or written posts about my family. Lately, my food posts tell a pretty obvious tale - I'm pregnant. And I eat/cook like a pregnant lady. It's random, it's not always low fat, and it's adventurous in the strangest of ways. Like chicken tenders coated in crushed frosted flakes and chili powder. But trust me friends, it doesn't take pregnancy to appreciate this delicious dish! In fact, Michael and I have been making a similar dish for years, sometimes using drumsticks or wings. But this time I opted for the lower fat skinless chicken tenders (which also give you more crunch per bite and are a lot healthier than fried chicken). Here's how Mama makes it:

Frosted Flake Breaded Chicken Tenders

Ingredients:

- 1 package chicken tenders
- 2 1/2 c. frosted flakes
- 1 t. chili powder
- 1/2 t. cayenne pepper
- 1 T. olive oil
- 1 egg
- 1 T. water
- salt/pepper

Directions:

1. Preheat oven to 400 degrees F. In a gallon ziplock bag, combine frosted flakes, chili powder, cayenne, and oil. Crush and shake until well mixed. (Toddlers are quite good at this step!)

just make sure it's closed all the way before handing it over...

great way to take out the frustration of the day!

or just entertain a toddler while you get the rest of dinner ready

(look closely - how do you like Gus's photobomb/waiting for her to spill?)

should be pretty fine when it's all done,

it will coat better this way.

and when you're done, you feel like super giiiiirl!!!

2. In a small bowl, mix egg and water with a fork. Grease a 9" x 13" pan.

3. Dip chicken tenders in egg mixture, then place in bag and shake to cover, pressing the flakes into the chicken to help it stick. Remove from bag and place in the greased pan. Repeat with remaining tenders. Sprinkle with salt and pepper, then bake at 400 degrees for 30 minutes.