Cornflake Baked Chicken Tenders

15-20 chicken breast tenders, thawed.
1 1/2 cups of corn flakes, crushed
salt, pepper, season salt, red pepper, dried parsley, dried basil and dried oregano to taste.
1 egg and 2 tbsp milk
butter

  1. Crush flakes and add seasonings. Taste to make sure you have enough.
  2. Mix egg and milk together in a small bowl and set aside.
  3. Grease bottom of caserole dish with butter, be very generous.
  4. Wash chicken and pat it dry.
  5. Place each piece of chicken into the egg mixture and then into the corn flakes, then back into the egg again and place in pan. Repeat this for all of the chicken tenders.
  6. Place in a 400 degree oven for about 45 minutes, turning once, or until done.

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