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The truffle

truff kitchen

Cook Time

30 minutes

Prep Time

15 minutes

Servings

4

Ingredients

Spicy TRUFF Ranch:

1 cup Spicy TRUFF Mayonnaise

1/4 cup sour cream

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried dill

1 teaspoon dried chopped chives

2 tablespoons lemon juice

Chicken:

1 egg, beaten

2 lbs. chicken tenderloins

4 cups cornflakes, crushed

1/2 teaspoon salt

Pinch of black pepper

2 tablespoons fresh parsley, chopped

Shop Recipe

Spicy Ranch Cornflake Chicken

Tired of your usual baked chicken? Spice things up with this delicious cornflake chicken recipe that features a TRUFF spicy ranch marinade that doubles as a dipping sauce! Seasoned with garlic, onion, dill, chives, lemon juice, and of course, TRUFF Spicy Mayonnaise, this chicken is perfect for an easy, weekday dinner! 

Instructions:

  1. Place Spicy TRUFF Mayonnaise, sour cream, garlic, onion, dill, chives, and lemon juice in a large bowl and whisk to combine.
  2. Divide half of the dressing in the large bowl and the other half in a sealable container and refrigerate.
  3. In the large bowl of ranch, add an egg and whisk to combine.
  4. Toss chicken in the marinade bowl, cover it in plastic wrap and refrigerate the chicken for one hour.
  5. Preheat the oven to 425°F and line a large baking sheet with aluminum foil. Lightly grease the foil with pan-release spray.
  6. Remove the chicken from the refrigerator and place the crushed cornflakes in another large bowl.
  7. Dip chicken into the cornflakes and press gently to coat the chicken.
  8. Transfer the coated chicken pieces to the baking sheet and place them in the oven.
  9. Bake for 15-20 minutes or until the chicken is cooked through and the crust is golden.
  10. Remove the chicken from the oven and serve with the refrigerated ranch sauce on the side.
  11. Garnish with chopped parsley.

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