Community Pick
Chicken Fingers
41
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- Ready In:
- 32mins
- Serves:
- Units:
Nutrition Information
41
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ingredients
- 1 lb boneless skinless chicken breasts or 1 lb chicken fillet
- 1⁄2 cup flour
- 2 eggs, beaten
- 2 1⁄2 cups corn flakes, crushed
- 2 tablespoons margarine
- 2 tablespoons canola oil
directions
- Cut chicken breasts lengthwise into strips (chicken fillets can be left as is). Coat the strips with flour then dip each in the beaten egg.
- Roll the strips in the cornflakes.
- Set the strips on wax paper until ready to cook.
- At this point the strips can be refrigerated for use the next day.
- In a non-stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil.
- Add half of the chicken and cook for 3-5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm.
- Repeat with the remaining margarine, oil and chicken fingers.
- *Oven bake method: Preheat oven to 400 F.
- Put chicken fingers on a greased cookie sheet and bake for 15 to 20 minutes turning once. The coating should be crisp and the chicken should be juicy without any pink inside.
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RECIPE MADE WITH LOVE BY
@Dancer
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These were great! I used panko breadcrumbs instead of corn flakes and they worked well. Next time, I will try to remember to add some more flavorings/spices. Forgot this time because I was in a rush. Disappointed that my 2.5 year old didn't eat them because they took a while. Maybe next time!
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These were great! I used panko breadcrumbs instead of corn flakes and they worked well. Next time, I will try to remember to add some more flavorings/spices. Forgot this time because I was in a rush. Disappointed that my 2.5 year old didn't eat them because they took a while. Maybe next time!
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This recipe is so easy and delicious. The only revision I made was adding seasoning to flavor them a bit more: garlic powder, onion powder and paprika. The chicken turned out juicy and tender with a crispy coating. We enjoyed these served with honey-mustard dressing. Thanks for sharing this recipe!
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These were really good. I didn't have corn flakes, so I crushed some herbed stuffing mix in a plastic bag instead. I used chicken breast tenders and the oven method, I drizzled a little melted butter over each one to aid in browning and again when I turned them over. They were crunchy and delicious! Served with barbeque sauce. Can't wait to use leftovers in a big salad!
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This was a big hit! I made it for my 12 year old daughter and her friend. I didn't have corn flakes, so I used Italian Seasoned Bread Crumbs. I also didn't pay attention and used all canola oil. Even so, the girls cleaned the platter. I will make them according to the recipe next time for sure.
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