Servings: Makes 10-12 tenders
1/4 cup flour
1/2 teaspoon garlic, minced
1/2 teaspoon each salt and pepper
1 egg, beaten
1/4 cup milk
1 1/2 cups cornflakes, crushed
3/4 cup (3 ounces) Wisconsin parmesan cheese, grated
1 pound boneless, skinless chicken tenders, cut in 1 1/2-inch wide strips
Trio of Dipping Sauces:
1/3 cup sour cream
2 tablespoons buttermilk
1/4 cup (1 ounce) Wisconsin blue cheese, crumbled 1/2 cup marinara sauce
2 tablespoons Wisconsin parmesan cheese, grated 1/2 cup purchased salsa of your preference
2 tablespoons Wisconsin queso fresco cheese, crumbled
Preheat oven to 400°F.
Combine flour, garlic, salt and pepper in a shallow dish or bowl. Mix egg and milk in another dish. In a third, combine cornflakes and parmesan. One at a time, dredge each tender in flour, then dip in egg mixture, and finally the parmesan cornflakes, coating well. Place on a parchment-lined baking sheet and cook about 20 minutes, until crispy, golden and no longer pink.
Meanwhile, make blue dipping sauce by combining sour cream, buttermilk, and crumbled blue in small bowl. In second small bowl, pour in marinara sauce and sprinkle with Parmesan. In another small bowl, pour in salsa and garnish with queso fresco.
Serve hot tenders with dipping sauces.