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Corn Flake Chicken Fingers Recipe

For a simple dinner, we like to serve these easy 4 ingredient corn flake chicken fingers with oven fries (cut up your own and dip in egg for extra crunch or use frozen fries) and raw veggies.
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Prep Time 8 minutes
Cook Time 17 minutes
Soaking Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine American/Canadian
Servings 6
Calories 359 kcal

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.

Nutrition

Calories: 359kcalCarbohydrates: 52gProtein: 25gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 112mgSodium: 606mgPotassium: 503mgFiber: 2gSugar: 9gVitamin A: 1247IUVitamin C: 13mgCalcium: 107mgIron: 17mg
Keyword chicken
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