Whether it’s something a little small or a big shindig, I can attest, it’s one of my life’s little guilty pleasures. The mechanics are the same and so my skill set allows for me to execute well for intimate numbers or hundreds of people. One might wonder what it is that is daunting, because you can likely hear my smile though my words as I reflect on eventing. Well, it can be any and everything at the same time, depending on a number of moving parts.
Every Table Talk at ChellzKitchen caters part of the days meal while guests bring a dish to share. A bit of a halfway buffet and potluck in one. I am never sure what to make and at the same time I try switch things up and not make the same dish even though the guests are different and they would equally appreciate the meal. For our past session, I made individual Charcuterie cups and a couscous salad coupled with honey chilli cornflakes chicken tenderloins. Cornflakes make for a great alternative to breadcrumbs in many recipes. Crushed cornflakes give a slightly sweet coating for chicken or fish. The chicken is crispy, crunchy, and utterly delicious, it is also easy to make. It is a sure bet hit with both kids and adults! One of the reasons I included it in today’s menu was because my kids have been asking that I make some for them with bao-buns.
I considered doing bao-buns today but realised they are a little technical and they might take a while to make. Fried in oil or baked in the oven, the end result is a savoury crispy, golden bite guaranteed to knock your socks off every time. I am happy to share my guests confirmed that this chicken is a recipe worth keeping. INGREDIENTS 4 cups cornflakes 2 teaspoons paprika 1 teaspoon garlic powder 1 tsp Italian seasoning 1 teaspoon ground black pepper 1 teaspoon salt 2 large eggs 2 Tablespoons milk 500g chicken tenders For the hot honey drizzle: 1/2 cup honey 2 tbls butter 2-3 teaspoons hot sauce adjust to taste
INSTRUCTIONS Preheat the oven to 200 degrees Celsius. Line a baking sheet with parchment paper or lightly grease it to prevent sticking. In a blender or a zip-lock bag, crush the cornflakes until they become fine crumbs. Leave some small pieces for added texture. Combine half of the paprika, onion powder, garlic powder, Italian seasoning, black pepper, and salt with the crushed cornflakes.
In a bowl whisk together the eggs and milk to create an egg wash. Dip each chicken tender into the egg wash, allowing any excess to drip off. Roll the chicken tenders in the cornflake mixture, ensuring they’re evenly coated. Press the coating onto the chicken to help it adhere. Place the coated chicken tenders in a single layer on the prepared baking sheet. Place the baking sheet in the preheated oven, and bake for 15-20 minutes or until the chicken is cooked through and the coating is golden brown and crispy. While the chicken is baking, prepare the hot honey drizzle in a small saucepan over low heat until it becomes runny.
