Crispy Cornflake Chicken Fingers
Delight in the crunch and flavor of these Crispy Cornflake Chicken Fingers! This recipe combines tender, juicy chicken strips coated in a golden, crispy cornflake crust, making them the perfect finger food for any occasion. Serve with your favorite dipping sauce for a kid-friendly meal or a quick snack that's sure to please a crowd. Easy to prepare and customizable, these chicken fingers can be baked or pan-fried to perfection.
6
Servings
200
Calories
6
Ingredients
Ingredients
boneless skinless chicken breasts
1 lb (cut into strips)
flour
1/2 cup (for dredging)
eggs
2 (beaten)
corn flakes
2 1/2 cups (crushed)
margarine
2 tablespoons (for frying)
canola oil
2 tablespoons (for frying)
Instructions
1
Start by preheating your oven to 400°F if you choose the baking method.
2
Slice boneless skinless chicken breasts into long, even strips. If using chicken fillets, leave them as they are.
3
In a shallow dish, place the flour. In another dish, beat the eggs until smooth. In a third dish, crush the cornflakes into fine crumbs. You can use a rolling pin or your hands for this.
4
Dredge each chicken strip in flour, shaking off any excess, then dip them into the beaten eggs, ensuring they are fully coated.
5
Once dipped in egg, roll the strips in the crushed cornflakes until evenly coated. Place the coated strips on a sheet of wax paper, and let them sit while you prepare to cook.
6
If you're baking, arrange the chicken fingers on a greased cookie sheet and bake for 15-20 minutes or until the coating is crispy and the chicken is cooked through, flipping once halfway through.
7
For frying, heat half of the margarine and canola oil in a non-stick skillet over medium heat. Once hot, add half of the coated chicken fingers to the skillet, making sure not to overcrowd the pan.
8
Cook for 3-5 minutes on each side, or until the coating is golden brown and the chicken is no longer pink inside. Remove from the skillet and keep warm.
9
Repeat with the remaining margarine, oil, and chicken fingers until all are cooked. Enjoy with your favorite dipping sauce!
Nutrition Information
10g
Fat
15g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
How do I make Crispy Cornflake Chicken Fingers?
To make these, coat chicken strips in flour, dip them in beaten eggs, roll them in crushed cornflakes, and then either bake at 400 degrees Fahrenheit or pan-fry until golden.
What type of chicken is best for this recipe?
This recipe calls for one pound of boneless skinless chicken breasts cut into strips, or chicken fillets.
What is the baking temperature for the chicken fingers?
Preheat your oven to 400 degrees Fahrenheit if you choose the baking method.
How long should I bake the chicken fingers?
Bake them for 15 to 20 minutes or until the coating is crispy and the chicken is fully cooked.
Should I flip the chicken fingers while baking?
Yes, you should flip the chicken strips once halfway through the baking time.
What is the frying method for this recipe?
Heat margarine and canola oil in a non-stick skillet over medium heat and cook the strips for 3 to 5 minutes per side.
What ingredients are needed for the coating?
The coating requires half a cup of flour, two beaten eggs, and two and a half cups of crushed cornflakes.
How do I crush the cornflakes?
You can crush the cornflakes into fine crumbs using a rolling pin or your hands.
How many servings does this recipe yield?
This recipe yields approximately six servings.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
How much protein is in each serving?
There are 15 grams of protein per serving.
What is the fat content for this recipe?
Each serving contains 10 grams of fat.
How many carbohydrates are in a serving?
There are 15 grams of carbohydrates per serving.
Can I use butter instead of margarine for frying?
While the recipe specifies margarine, butter can be used as a substitute for frying if preferred.
Is this recipe suitable for kids?
Yes, these chicken fingers are described as a kid-friendly meal and a perfect finger food.
What should I serve with these chicken fingers?
They are best served with your favorite dipping sauce.
What is the dredging order?
First dredge the chicken in flour, then dip in beaten eggs, and finally roll in the crushed cornflakes.
Do I need to grease the baking sheet?
Yes, if baking, arrange the strips on a greased cookie sheet.
How do I know when the chicken is done?
The chicken is done when the coating is golden brown and the internal meat is no longer pink.
Can I prepare the chicken in batches?
Yes, especially when frying, it is important not to overcrowd the pan; cook in two batches if necessary.
How much oil is used for frying?
The recipe uses two tablespoons of canola oil combined with two tablespoons of margarine.
What equipment is needed to crush cornflakes?
You can use a rolling pin or simply your hands to crush them in a shallow dish.
How do I ensure the cornflakes stick to the chicken?
The flour and egg wash act as a glue to ensure the cornflake crumbs adhere evenly to the chicken.
Is there any sugar in this recipe?
The recipe data indicates there is no sugar content in these chicken fingers.
Are these chicken fingers crispy?
Yes, the cornflake crust provides a signature golden, crispy texture.
What type of flour should I use?
The recipe lists standard flour for dredging purposes.
What categories does this recipe fall into?
It is categorized as an appetizer, fried chicken, baked chicken, and a family meal.
Can I use chicken fillets instead of breasts?
Yes, if using chicken fillets, you can leave them as they are without further slicing.
Is it better to bake or fry?
Both methods work well; baking is often preferred for health while frying provides a traditional golden finish.
How long does prep take?
While specific prep time isn't listed, the steps are described as easy to prepare and quick for a crowd.