Chicken Fingers Recipe #3548
by Dancer^
32 min | 12 min prep
SERVES 6
- 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
- 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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5 stars