Directions
Base Food Options
Ingredients
- Mushrooms
- Zucchini sticks
- Yellow squash sticks
- Jalapeno peppers
- Sweet potato sticks
- Eggplant, cut into sticks
- Chicken tenders
Coating Ingredients
- Whole eggs
- Cornstarch
- Basil flakes
- Oregano
- Granulated onion
- Garlic salt
- Salt and pepper, to taste
Breading Options
- Panko
- Shredded wheat
- Textured soy protein
- Rice cakes
- Bread crumbs, plain or seasoned
- Crushed oats
- Cornflakes or other nonsweetened cereal
- Crushed seeds
- Cornmeal
Should be crushed fairly fine, either by hand, rolling pin, food processor or spice grinder. Need 2 to 4 cups depending on amount of base food being breaded.
Preheat oven to 400 degrees F.
Pour 1 to 2 cups of cornstarch into a bowl (use enough to coat the appetizer foods easily). Crack three whole eggs into a separate bowl and whisk. Add 1/4 to 1/2 cup cornstarch, dash of basil flakes, oregano, granulated onion, garlic salt, salt and pepper. Pour or spread breading medium into a baking pan, plate or shallow bowl.
Place food in cornstarch. Coat thoroughly, making sure all the nooks and crannies are covered. In small batches transfer food to egg bath, coat evenly and place in breading medium, turning to coat completely. Repeat until finished.
Place food on baking sheet that has been sprayed liberally with canola oil, making sure to get all sides. Bake in oven for 10 to 15 minutes, until crunchy. Serve with your favorite dipping sauces.
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Read all 1 reviews
By valbin
on February 21, 2012
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This recipe bakes up nice and crispy! For the breading, I use Panko breading especially for veggies, but when I make chicken, I use a package of stuffing ground in the food processor. It holds up the best to the moisture in the chicken.
Read all 1 reviews