Crispy Parmesan Chicken Pops
Posted by Team Malt-O-Meal on January 9th 2009 in State Fair Recipes 2008
2nd Place Winner of State Fair make it with Malt-O-Meal® Recipe Contest by Kendra Schimke, St. Francis, WI
These incredibly tasty chicken tenders are a unique twist on breaded chicken! They can be served as an appetizer, on top of a salad, or as a main course. Children will love the fun of helping you shake the chicken in the bags, and they make for a delicious, impressive and quick and easy meal! I presented them in a decorative glass jar with honey mustard and ranch for dipping.
- 1 pound chicken tenders
- 1 ½ cups flour
- 1 tsp salt
- 1 tsp pepper
- 2 eggs beaten
- 4 cups Malt-O-Meal Crispy Rice cereal
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp dry ground mustard
- Parmesan and herb spice blend (found in the spice aisle)
- 3 tbsp grated parmesan cheese
- Preheat oven to 350. In a large re-sealable bag combine flour, salt and pepper, and shake to combine. In a second re-sealable bag combine cereal, garlic powder, onion powder, salt, mustard, and 3 tbsp parmesan cheese and crush the bag until cereal is finely crumbled.
- Rinse chicken tenders and pat dry with paper towels. Take a few chicken tenders at a time and place in the flour mixture bag, seal the bag, and toss to coat. Shake off the excess coating. Coat chicken tenders one at a time in the egg mixture, letting any excess drip off, and place in the cereal mixture bag, seal the bag and shake to evenly coat.
- Insert wooden skewer halfway into chicken tender and sprinkle with the parmesan herb blend. Place on a greased cookie sheet and bake for 10 minutes. Flip the tenders over and bake an additional 10 minutes or until golden brown. Sprinkle with grated parmesan cheese and bake until cheese is melted.
