Cornflake Chicken Lunch Box
What you will need
1 lb Chicken Tenders
2 cups Cornflakes
1/2 tsp Salt
1/4 tsp Black Pepper
1 cup Ranch Dressing
1 Bunch Celery(Nutritional facts 254 calories, 12.38 g fat, 27.47 g carbohydrates, 8.55 g protein, 132 mg cholesterol, 527 mg sodium)
How to cook
Add the cornflakes to the base of a food processor and season with a generous pinch of salt and pepper.
Pulse the cornflakes in the food processor until crushed into crumbs.
Crack the eggs in a bowl and season with a generous pinch of salt and pepper.
Dredge the chicken tenders in egg and then coat in the cornflake crumbs. Use one hand for the egg and the other hand for the cornflakes to keep your hands as clean as possible!
Coat all the pieces of chicken and place on a baking sheet until ready to fry.
Air fry a few pieces of chicken at a time for 5 minutes at 400 °F.
Flip the chicken to the other side and fry for 3-5 more minutes or until internal temperature of the chicken hits 165 °F and edges are crispy.
Add the chicken tenders, carrot and celery sticks, and ranch dressing to the lunch boxes.