Chicken fingers are one of my boyfriend's lunches during the workday. Back when we actually went to the office, he would probably get them for lunch about once a week. We had yet to make chicken fingers at home. These are a fun take on chicken fingers. I made a variety of dipping sauces to go with these. We couldn't decide which sauce we liked best!
Ingredients:
1/2 pound chicken tenders or chicken breast cut into 1" x 3" strips
2 cups flour
4 eggs
6 cups cornflakes, crushed
salt and pepper
Dipping Sauces:
Spicy Ranch
Honey Mustard
Spicy Aioli
Preparation:
1. Prepare dipping sauces and refrigerate while making the chicken.
2. Preheat oven to 350 degrees. Line a baking sheet with foil and fit with an oven-safe wire rack.
3. Season chicken with salt and pepper.
4. Prepare 3 separate large shallow plates. Plate one should have the flour, plate two (or shallow bowl) should have the eggs, lightly beaten, and plate three should have the crushed cornflakes.
5. Coat a piece of chicken in flour, then egg bath, then in cornflakes. Gently press the cornflakes into the chicken to thoroughly coat them. Place on the wire rack. Repeat with the rest of the chicken, placing on the wire rack so the chicken is touching.
6. Bake chicken for 20-25 minutes, until baked through. Serve chicken fingers warm with dipping sauces.
Ingredients:
1/2 pound chicken tenders or chicken breast cut into 1" x 3" strips
2 cups flour
4 eggs
6 cups cornflakes, crushed
salt and pepper
Dipping Sauces:
Spicy Ranch
Honey Mustard
Spicy Aioli
Preparation:
1. Prepare dipping sauces and refrigerate while making the chicken.
2. Preheat oven to 350 degrees. Line a baking sheet with foil and fit with an oven-safe wire rack.
3. Season chicken with salt and pepper.
4. Prepare 3 separate large shallow plates. Plate one should have the flour, plate two (or shallow bowl) should have the eggs, lightly beaten, and plate three should have the crushed cornflakes.
5. Coat a piece of chicken in flour, then egg bath, then in cornflakes. Gently press the cornflakes into the chicken to thoroughly coat them. Place on the wire rack. Repeat with the rest of the chicken, placing on the wire rack so the chicken is touching.
6. Bake chicken for 20-25 minutes, until baked through. Serve chicken fingers warm with dipping sauces.