Crisp Chicken Fingers
Crispy chicken fingers coated with crunchy cornflakes, perfect for appetizers or snacks, offering a savory, crunchy texture that appeals to both kids and adults alike.
Ingredients
Instructions
- Preheat oven to 425°F.
- In a shallow bowl, combine crushed cornflakes, garlic powder, and dry mustard.
- Dip chicken strips in melted margarine or butter, then roll in the cereal mixture to coat evenly.
- Place the coated chicken strips in an ungreased 15 x 10 x 1-inch baking pan.
- Bake at 425°F for 10 to 15 minutes or until the chicken is no longer pink and the coating is crisp.
- Serve warm with a variety of dipping sauces such as sweet and sour, honey mustard, or barbecue sauce.
Tips & Substitutions
For extra crunch, consider adding some grated Parmesan cheese to the cornflake mixture. If you prefer a healthier option, substitute the margarine with olive oil. You can also use crushed pretzels or panko breadcrumbs instead of cornflakes for a different texture. Marinating the chicken strips in buttermilk for 30 minutes before coating can enhance flavor and tenderness.
Serving Suggestions
Serve these crisp chicken fingers with a variety of dipping sauces such as sweet and sour, honey mustard, or barbecue sauce. They pair wonderfully with a side of fresh vegetables or a light salad for a balanced meal. For a fun twist, try serving them alongside homemade fries or as a topping for a salad.
Storage & Reheating
Store leftover chicken fingers in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 375°F for about 10 minutes until heated through and crispy again. Avoid microwaving as it may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crisp Chicken Fingers contains roughly 42 calories, with 5g protein, 0g carbohydrates, and 2g fat. It is a good source of protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
It's best to use thawed chicken breasts for even cooking and proper coating adherence. If using frozen, ensure they are fully thawed and patted dry before cutting and coating for the best results.
How can I make these chicken fingers gluten-free?
To make this recipe gluten-free, substitute cornflakes with a gluten-free cereal or use crushed gluten-free crackers. Always check labels on the margarine or butter to ensure they are gluten-free as well.
Can I prepare these chicken fingers ahead of time?
Yes, you can prepare the chicken strips and coat them in the cornflake mixture ahead of time. Place them on a baking sheet and refrigerate until ready to bake. Just be sure to bake them within 24 hours for optimal freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).