Chef Patrick's Chicken Crunch Tenders

YIELD: 24 SERVINGS

9 lbs. boneless skinless chicken breasts, cut lengthwise into 5 strips

12 cups fiber cereal

4 cups eggs, lightly beaten

2 cups milk

2 Tbsps. garlic salt

fresh ground black pepper, to taste

1. Preheat oven to 375°F. Using a blender or food processor, grind cereal to a bread crumb-like consistency. Add garlic salt and pepper to crumbs.

2. Place crumbs in one dish and eggs/milk in another.

3. Coat chicken strips with flour, egg mixture, then breadcrumb mixture. Place strips on baking pan sprayed with nonstick spray.

4. Spray a light mist of nonstick spray on top of the strips and place in oven. Cook 10 minutes, then turn strips over.

5. Add another light mist of nonstick spray and cook for an additional 8 to 10 minutes, until chicken is fully cooked and cereal looks crispy.

Recipe: Foodservice Chef/Area Supervisor Patrick Sandoval, Pflugerville ISD