- 6 cups cornflake cereal
- ½ tsp. freshly ground black pepper
- ½ tsp. kosher salt
- 1 ½ lb. chicken tenders
- 2 Cups of Captain Rodney’s Sweet Tea Glaze
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.