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Recipes from our kitchens...
  • Captain Rodney's Sweet Tea Oven Fried Chicken Fingers
  • Brad Simmons
  • Captain Rodney'sChickenSweet tea Glaze
Captain Rodney's Sweet Tea Oven Fried Chicken Fingers

Preheat oven to 400°

Line a baking sheet with parchment paper or spray with nonstick vegetable oil. Place 6 cups cornflake cereal in a food processor and pulse to the consistency of breadcrumbs, 60-90 seconds. Transfer crumbs to a shallow bowl; season with 1/2 tsp. freshly ground black pepper and 1/2 tsp. kosher salt.

Add 1 1/2 lb. chicken tenders to 2 Cups Captain Rodney’s Sweet Tea Glaze in a large bowl and toss to coat. Dip each piece of chicken in cornflake crumbs, pressing chicken into the crumbs to ensure the coating sticks well.

Arrange chicken pieces on prepared baking sheet and bake until cooked through, 12-15 minutes. Serve with Captain Rodney’s Sweet Tea Glaze on the side for dipping.

  • Brad Simmons
  • Captain Rodney'sChickenSweet tea Glaze