Chicken Fingers

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photo by CookingONTheSide photo by CookingONTheSide
photo by CookingONTheSide
Ready In:
32mins
Ingredients:
6
Serves:
6
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ingredients

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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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Reviews

  1. These are sooo good and sooo easy!!! I used sliced boneless/skinless chicken breasts but the packaged "chicken tenders" would work just as well. The amount of the ingredients and cooking time are spot on (no waste & no guesses on the cooking) -- thanks very much for that. As advertised, they are crispy on the outside & tender inside. I just polished off the leftovers for lunch...still yummy!
     
  2. Very tasty Chicken Fingers. I choose the bake method and didn't grease the cookie sheet, rather lined it with wax paper. Always thrilled when end result of a recipe looks like something you'd find on your plate at the restaurant. Prima!
     
  3. Very easy and super yummy! So crunchy!
     
  4. Very easy and good chicken. I used crushed wheat flakes, whole wheat flour and egg substitute. I also opted for the baking method. Thank you very much for the recipe.
     
  5. can't wait to try this yummy recipe
     
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Tweaks

  1. 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!
     
  2. These were really good. I did substitute the corn flakes with corn chex as that is all I had. Otherwise followed it to a T. Thanks for a great easy and quick recipe for my boys. They loved em.
     
  3. These tasted great! I'm new at cooking, so this was a great way to get my feet wet. I used Rice Krispies instead of Corn Flakes and it worked great. They were a hit at my Super Bowl party!
     
  4. These chicken fingers were delicious (too delicious, perhaps -- I am SO full now!). I served them with ranch and bbq sauce for dipping, and garlic/herb Shake 'n' Bake potatoes -- easy dinner and big hit w/my dh. The recipe was well-written and very easy to follow. I did find on my stove I had to turn the heat down to med lo and cover the skillet part of the time in order to cook the thicker strips through before they became too brown. I think I'll buy the pre-cut tenders next time and try baking (btw, the Shake 'n' Bake potatoes cook at 400, same as this recipe! :)) Subs: I used Bisquick mix mixed with some Cajun seasoning instead of flour, beat 2 Tbls ranch dressing into the eggs, and used half Italian breadcrumbs, half cornflake crumbs. All seemed to work well. Thanks for a great recipe!
     

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