My Mom used to make these cornflake chicken fingers when I was a kid and I still love them. Crunchy on the outside and moist and tender on the inside, this chicken meal is quick and easy to make.
Since there are only 4 ingredients needed for this recipe, this is a fairly economical meal option. Try this same cornflake mixture on pork chops too!
Corn Flake Chicken Fingers Recipe
For a simple dinner, we like to serve these with oven fries (cut up your own and dip in egg for extra crunch or use frozen fries) and raw veggies.
Other great side dishes to go with these corn flake chicken fingers:
Scroll down for a printable recipe card.
Ingredients:
- 1 lb chicken tender strips (if larger pieces are cheaper, you can simply cut them into strips yourself)
- 2 cups buttermilk (Buttermilk substitute: Pour 2 tbsp vinegar in a measuring cup. Add enough white milk to bring it up to the 2 cup mark. Let sit 5 minutes before using.)
- 12 oz box cornflakes (You don’t have to use Kelloggs. The store brands work just as well.)
- 2 eggs
Instructions:
Soak the chicken tenders in the buttermilk for 30 minutes.
Preheat the oven to 350 F.
Pour corn flakes into a large freezer bag. Crush the corn flakes into a fine powder. This is easily done with a rolling pin or a food processor.
Crack the eggs into a shallow bowl. Whisk with a fork.
Coat the chicken tenders in the corn flakes, dip them in the eggs, and then coat in the corn flakes for a second time.
Bake for 15-20 minutes.
Serve with your favorite dipping sauce and enjoy! We like to make a mixture of mayonnaise and barbecue sauce. Ranch dip is also good with these.
Corn Flake Chicken Fingers Recipe
Ingredients
- 1 lb chicken tender strips if larger pieces are cheaper, you can simply cut them into strips yourself
- 2 cups buttermilk Buttermilk substitute: Pour 2 tbsp vinegar in a measuring cup. Add enough white milk to bring it up to the 2 cup mark. Let sit 5 minutes before using.
- 12 oz box cornflakes You don’t have to use Kelloggs. The store brands work just as well.
- 2 eggs
Instructions
- Soak the chicken tenders in the buttermilk for 30 minutes.
- Preheat oven to 350 F.
- Pour corn flakes into a large freezer bag. Crush the corn flakes into a fine powder.
- Crack the eggs into a shallow bowl. Whisk with a fork.
- Coat the chicken tenders in the corn flakes, dip in the eggs, and then coat in the corn flakes for a second time.
- Bake for 15-20 minutes.
- Serve with your favorite dipping sauce and enjoy! We like to make a mixture of mayonnaise and barbecue sauce. Ranch dip is also good with these.
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