Chicken Fingers

  • Prep Time: 12 mins
  • Total Time: 32 mins
  • Servings: 6
  • Ingredients

  • 1lb boneless skinless chicken breasts or 1lbchicken fillet
  • 1/2 cupflour
  • 2eggs, beaten
  • 2 1/2 cupscorn flakes, crushed
  • 2tablespoonsmargarine
  • 2tablespoonscanola oil
  • Directions

  • Cut chicken breasts lengthwise into strips (chicken fillets can be left as is). Coat the strips with flour then dip each in the beaten egg.
  • Roll the strips in the cornflakes.
  • Set the strips on wax paper until ready to cook.
  • At this point the strips can be refrigerated for use the next day.
  • In a non-stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil.
  • Add half of the chicken and cook for 3-5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm.
  • Repeat with the remaining margarine, oil and chicken fingers.
  • *Oven bake method: Preheat oven to 400 F.
  • Put chicken fingers on a greased cookie sheet and bake for 15 to 20 minutes turning once. The coating should be crisp and the chicken should be juicy without any pink inside.
  • Reviews

  • “These are sooo good and sooo easy!!! I used slicedboneless/skinless chicken breasts but the packaged “chicken tenders” would work just as well.The amount of the ingredients and cooking time are spot on (no waste & no guesses on the cooking) — thanks very much for that.As advertised, they are crispy on the outside & tender inside. I just polished off the leftovers for lunch…still yummy!”

  • “Very tasty Chicken Fingers.I choose the bake method and didn’t grease the cookie sheet, rather lined it with wax paper.Always thrilled when end result of a recipe looks like something you’d find on your plate at the restaurant.Prima!”

  • “Very easy and super yummy!So crunchy!”

  • “Very easy and good chicken.I used crushed wheat flakes, whole wheat flour and egg substitute.I also opted for the baking method.Thank you very much for the recipe.”

  • “can’t wait to try this yummy recipe”

  • “DH wanted me to give this 10 stars! He ate & ate and then ate some more. I used crushed rice crispies because I didnt have any corn flakes, added some poultry seasoning to the mixture and used about double the amount of oil mentioned.Awesome!”

  • “These chicken fingers were delicious (too delicious, perhaps — I am SO full now!). I served them with ranch and bbq sauce for dipping, and garlic/herb Shake ‘n’ Bake potatoes — easy dinner and big hit w/my dh. The recipe was well-written and very easy to follow. I did find on my stove I had to turn the heat down to med lo and cover the skillet part of the time in order to cook the thicker strips through before they became too brown. I think I’ll buy the pre-cut tenders next time and try baking (btw, the Shake ‘n’ Bake potatoes cook at 400, same as this recipe! :))Subs: I used Bisquick mix mixed with some Cajun seasoning instead of flour, beat 2 Tbls ranch dressing into the eggs, and used half Italian breadcrumbs, half cornflake crumbs. All seemed to work well. Thanks for a great recipe!”

  • “These were great. I had a bag of store bought bread crumbs, so I used those instead of the cornflakes and I think that worked really well. I was surprised at how easy these were. I baked them in the oven b/c it was easier for me to cook them all at once. I cook for a 3 yr old and she loved them so that says it all. Thanks for the good recipe! :o)”

  • “I did both the bake and fry method.Both turned out scrumptious!We used store bought bread crumbs cuz the only ‘flakes’ I had were frosted.Also added a tad of Seasoning salt to the four to season slightly.I was amazed at how quickly they cooked.Crunchy and moist.What a great combo!”

  • “We really enjoyed these.The chicken was very moist with a nice crunchy coating. I baked mine.We were out of corn flakes so I used crushed potato chips.I will fix this often. I used ranch as a dip and maybe next time i’ll try honey mustard dip. Gina mcneill”

  • “I made these a few nights ago ant they were excellent.I love crispy and moist chicken and this is the one.”

  • “Very good!Used chicken tenderloins and added garlic salt, celery salt, pepper, and paprika to flour for added flavor.I fried them in butter/canola oil combo.Quick and tasty!Thank you for submitting this recipe!”

  • “I baked these and they were good.The coating was crunchy and the chicken was tender. Next time I make these, I will add plenty of salt and pepper and some seasoned salt for added flavor (really seem to need it when using the baking method). Thanks!”

  • “This was my first attempt at doing a cornflake crusted chicken and WOW they really worked out wonderfully, so nice and tender on the inside with avery nicely superb crunchy outer crust.I did change a few things,,I seasoned the crushed cornflakes (as we like things spicy) with some salt,pepper,onion and garlic powder,a dash of peprika and some bell seasoning (I didnt measure amounts of seasonings,just eyeballed it) probably close to like 1/4 tsp salt/pepper,1/2 teaspoon or so of the onion/garlic powders and peprika,and a teaspoon of the bell seasoning tossed to combine all into the cornflakes.I used 4 boneless/skinless chicken breast halves,pounded them to about 1/2 inch thick to even them out and lessen cooking time as I didn’t feel like cutting breasts into strips,did all the other steps to coat as stated in recipe and sprayed cookie sheet with *Pam* cooking spray as well as sprayed the top of the chicken breasts a tiny bit before doing the *Baking* method in 400 degree oven for 26 minutes turning once half way through.The results were OUTSTANDING!!!The most lovely golden crispy crust,moist tender chicken,flavorful,the most absolutely mouthwateringly delicious crispy chicken I ever had!!!Thank you so very very much for your absolutely inspiring recipe!!!I may have never thought of using cornflakes to make a cripsy crust had I not seen your recipe!!!Deb:) “

  • “These were great!I used panko breadcrumbs instead of corn flakes and they worked well.Next time, I will try to remember to add some more flavorings/spices.Forgot this time because I was in a rush.Disappointed that my 2.5 year old didn’t eat them because they took a while.Maybe next time!”

  • “This recipe is so easy and delicious.The only revision I made was adding seasoning to flavor them a bit more: garlic powder, onion powder and paprika.The chicken turned out juicy and tender with a crispy coating.We enjoyed these served with honey-mustard dressing.Thanks for sharing this recipe!”

  • “These were really good. I didn’t have corn flakes, so I crushed some herbed stuffing mix in a plastic bag instead. I used chicken breast tenders and the oven method, I drizzled a little melted butter over each one to aid in browning and again when I turned them over. They were crunchy and delicious! Served with barbeque sauce. Can’t wait to use leftovers in a big salad!”

  • “This was a big hit!I made it for my 12 year old daughter and her friend.I didn’t have corn flakes, so I used Italian Seasoned Bread Crumbs.I also didn’t pay attention and used all canola oil.Even so, the girls cleaned the platter.I will make them according to the recipe next time for sure.”

  • “Lovely twist to the ever popular chicken fingers fare. We chose to fry ours and found them very tasty, indeed! We didn’t season the chicken beforehand (and still loved them!), but have found some really great suggestions that may be incorporated for the future. Served along with Recipe #13228. Thanks!”

  • “Made this for supper tonight. They were great but you need to add some seasonings to the flour mix. Used crushed potato chips as someone recommended. Quick easy meal. Serve with fries and enjoyed.”

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