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These lemon parmesan chicken tenders have the crispiest cornflake coating
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They can be oven baked or air fried. Just crush up the cornflakes and mix your eggs
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garlic granules, lemon peel, salt and pepper together. Dip your chicken mini fillets in
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the egg mixture followed by the crushed cornflakes ensuring they are well coated
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Bake for 20 minutes then sprinkle over your parmesan and bake for a further 10. I like to
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serve these as part of a Caesar salad or with our favourite tomato pasta and garden salad
