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Program #164
Guest: Dana and Reid Goos

CRUNCHY OVEN-BAKED CHICKEN TENDERS

1 cup corn flakes cereal, any brand
1 cup bread crumbs
2 tbsp. brown sugar
1 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. allspice
3 tbsp. vegetable oil
1/3 cup all-purpose flour
2 eggs beaten
1 1/2lb. chicken breast tenders cut into 2" pieces

Preheat oven to 375 degrees.

Make the breading: Pour the corn flakes into a pie pan or other large shallow dish. Crush the cereal up with your hands. Mix in bread crumbs, brown sugar, salt, pepper, and allspice.

Drizzle the vegetable oil evenly over the breading. Toss and turn it to mix the oil all through the bread crumbs and crushed-up corn flakes.

Pour the flour into another shallow dish, and the beaten eggs into a third. Turn the chicken in flour, then eggs, and then in the special crunchy breading. Arrange the chicken tenders on a nonstick baking sheet. Place the chicken tenders in the oven and cook until crisp and brown all over, about 15 minutes.

Pasta Salad

1 box tri-color pasta
1 c. broccoli
1 c. carrots dice or julian
1 small can olives
1 small can pimento
1 tomato
1 bottle of favorite Italian dressing

Cook pasta according to directions rinse and drain - let cool by running cold water over pasta. Add all vegetables to pasta, toss with dressing.

Dana and Reid are hard at work.

Be sure to crush the cornflakes well.

Reid scrapes the beaters.