Freezer Ready Cornflake Chicken Fingers

READY IN: 40mins


  • 1
    cup crushed corn flakes cereal (measure after crushing)
  • 1
    tablespoon fresh parsley, finely chopped
  • 14
    teaspoon salt
  • 13
    cup prepared blue cheese dressing or 1/3 cup ranch salad dressing, plus more for dipping
  • 2
    teaspoons water
  • 1 -2
    teaspoon hot pepper sauce (such as Lousiana Hot Sauce or Crystal's or to taste) (optional)


  • Line a cookie sheet that will fit into your freezer with foil and have ready to go.
  • Mix together cornflakes, parsley, and salt in a shallow dish.
  • Mix together the 1/3 cup dressing, water, and hot pepper sauce to taste in a large mixing bowl.
  • Cut each chicken breast into several long strips, trimming any fat.
  • Drop the chicken strips into the wet mixture and stir to coat well.
  • Roll each chicken strip (one a a time) into the crumbly mixture, coating well.
  • Set each coated strip onto the foil lined pan, leaving a little space between each.
  • Freeze until firm- approximately 2 hours or so.
  • (Once frozen, you can store in a freezer bag for 1 month), then store in airtight freeezer containers.
  • When ready to serve, preheat oven to 425 degrees F.
  • Set frozen chicken fingers in a single layer on a lightly greased foil lined jelly roll pan (or large cookie sheet with sides)- approx 15x10".
  • Bake 18-20 minutes from frozen until no longer pink inside and outside is golden.
  • Serve warm with a bowl of dressing for dip.