Chicken Tenders with Corn Flakes

Dissolve salt in 1 quart cold water. Add the chicken to the brine, cover and refrigerate for 30 minutes. Remove the cutlets from the brine and pat dry with paper towels.

Adjust an oven rack to the middle position and preheat the oven to 400° F. Place an oven-safe baking rack on a baking sheet.

Place the flour and butter in separate bowls. Place the crushed cereal flakes in a shallow pie plate.

Dip the chicken pieces in the flour, then the butter, then the crushed cereal, shaking off excess in between each step. Place the coated chicken strips on the prepared baking rack.

Bake 20-25 minutes, or until the chicken is cooked through. Serve with your choice of dipping sauces.