Baked Cornflake Chicken Fingers

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  • 1 teaspoon Cajun seasoning
  • 1/2 cup flour
  • 1 pound chicken tenders or boneless, skinless chicken breasts, cut into 1-inch strips
  • 2 eggs, beaten
  • 2 1/2 cups crushed corn flakes
  • Nonstick cooking spray as needed, or 2 tablespoons canola oil


Mix Cajun seasoning with flour. Coat chicken strips with flour mix, then dip in beaten egg. Roll in corn flakes. Set strips on waxed paper until ready to cook. At this point, strips can be refrigerated for one day if desired.
Oven-bake method: Preheat oven to 400°F. Bake on a greased cookie sheet for 15-20 minutes, turning once. Coating should be crisp and chicken should be juicy, without any pink inside.
Pan-frying method: In a non-stick skillet over medium-high heat, add cooking spray or oil. When hot, add half of chicken and cook for 3-5 minutes per side, or until coating is crisp without any pink inside. Remove from pan and keep warm. Repeat with remaining chicken, adding more oil if necessary.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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