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Everybody loves the idea of sitting down to a tasty home-cooked meal, yet with today's busy schedules, it can be harder than ever to discover the time to put one together. Fortunately, help is out there, the Cornbread Breaded Chicken Fingers recipe and recommendations in this post will aid you put together healthier meals for your household in a surprisingly, short time.

Use chicken tenders (chicken breasts cut into strips).
Prepare cornbread crumbs.
You need to prepare parmesan cheese.
You need to prepare tapioca flour.
Prepare eggs.
Prepare Dijon mustard.
You need honey.
You need to prepare melted butter.
Prepare apple cider vinegar.
Provide fresh cranberries.

Preheat oven to 450 degrees..
In a bowl combine the cornbread crumbs and parmesan cheese..
In another bowl add tapioca flour and in third bowl whisk the eggs..
Take one chicken tender dip in tapioca flour, then egg and dredge in cornbread crumbs..
Place on a baking sheet line with parchment paper..
Repeat until all chicken tenders are covered..
Bake for 10-15 minutes or until chicken juice runs clear and there is no pink when cut open..
While the chicken is baking prepare the cranberry honey mustard..
In a food processor add Dijon mustard, honey mustard, honey, apple cider vinegar and cranberries..
Puree until smooth..
Add to a saucepan with butter and cook until just beginning to simmer..
Remove from heat and use as dipping sauce..
Enjoy!.

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