1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (123g) Recipe makes 6 servings
Calories 262
Calories from Fat 100		(38%)
Amount Per Serving		%DV
	Total Fat 11.2g	17%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 114mg		38%
Sodium 201mg		8%
Potassium 237mg		6%
Total Carbohydrate 18.3g		6%
	Dietary Fiber 0.6g	2%
	Sugars 1.4g
Protein 21.5g		42%
detailed view... how is this calculated?

Chicken Fingers

Recipe #3548 | 32 min | 12 min prep | add private note

⁽³⁴⁾ RATE IT NOW Print Recipe

By: Dancer^
Oct 23, 1999

SERVES 6 (change servings and units)

Ingredients

1 lb boneless skinless chicken breast or chicken fillet
1/2 cup flour
2 eggs, beaten
2 1/2 cups corn flakes, crushed
2 tablespoons margarine
2 tablespoons canola oil

Directions

1
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.
2
Roll the strips in the cornflakes.
3
Set the strips on wax paper until ready to cook.
4
At this point the strips can be refrigerated for use the next day.
5
In a non-stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil.
6
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.
7
Repeat with the remaining margarine, oil and chicken fingers.
8
*Oven bake method: Preheat oven to 400 F.
9
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.

Questions about this recipe?

Featured Reviews for This Recipe

From: Marilyn Collari

On Aug 13, 2009

Made this for supper tonight. They were great but you need to add some seasonings to the flour mix. Used crushed potato chips as someone recommended. Quick easy meal. Serve with fries and enjoyed.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Cher Oliver

On Apr 6, 2009

I cooked them in the oven and they turned out really good. 4 out of 5 stars though because there are no spices in the recipe. It needs salt, pepper, garlic, onion, and maybe oregano. update: we made this with potato chip crumbs instead of cornflakes, and it was really good. lots of spices and salt ready to go.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Kat in Texas

On Aug 17, 2002

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!

7 people found this review helpful

Was this review helpful to you? YES | NO

From: Kimberloo

On Mar 22, 2004

I did both the bake and fry method. Both turned out scrumptious! We used store bought bread crumbs cuz the only 'flakes' I had were frosted. Also added a tad of Seasoning salt to the four to season slightly. I was amazed at how quickly they cooked. Crunchy and moist. What a great combo!

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 34 reviews