Cereal Crusted Chicken Fingers Recipes

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CRISPY BAKED CEREAL CHICKEN



Crispy Baked Cereal Chicken image

This is a great recipe for those that like the crispiness of fried chicken, but don't want all of the greasiness!

Provided by AggieAnna

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Oven Fried

Time 55m

Yield 4

Number Of Ingredients 6

4 cups crispy rice cereal squares (such as Rice Chex®)
1 ½ teaspoons garlic salt
1 ½ teaspoons seasoned salt
1 egg
1 ½ cups milk
4 skinless, boneless chicken breast halves

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C); grease a 9x12 inch baking dish.
  • Place the cereal in a large plastic zipper bag and crush the cereal into crumbs. Add the garlic salt and seasoned salt; shake the mixture together in the bag to combine. Pour the cereal crumb mixture out into a shallow bowl.
  • In another shallow bowl, beat the egg with the milk. Dip each chicken breast half into the milk mixture, then into the crumb mixture, coating the chicken well with crumbs. Place the coated chicken breasts into the prepared baking dish.
  • Bake in the preheated oven until the cereal coating is golden brown, the chicken is no longer pink in the center, and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 195.7 calories, Carbohydrate 5.8 g, Cholesterol 118.4 mg, Fat 5.8 g, Fiber 0.1 g, Protein 28.3 g, SaturatedFat 2.3 g, Sodium 1143.6 mg, Sugar 4.4 g

BUTTERMILK FRIED CHICKEN FINGERS



Buttermilk Fried Chicken Fingers image

Provided by Food Network

Categories     main-dish

Time 4h30m

Number Of Ingredients 5

6 boneless skinless chicken breasts
Buttermilk
Flour, for dredging
Salt and pepper
Vegetable oil

Steps:

  • Flatten chicken breasts and slice into large strips. Place in a large bowl and cover completely with buttermilk. Refrigerate 4 to 6 hours.
  • Fill a pie plate or large shallow bowl with flour, season with salt and pepper. Heat two skillets with about a 1/2-inch of oil. While the oil is heating, coats the chicken fingers with the seasoned flour.
  • Fry chicken in the oil until done (oil should not cover the top of the breasts), about 10 minutes per batch.

CORNFLAKE-CRUSTED CHICKEN TENDERS



Cornflake-Crusted Chicken Tenders image

Provided by Lindsay Landis

Categories     Chicken     Bake     Kid-Friendly     Back to School     Dinner     Lunch     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

For Chicken
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
2 large eggs
4 cups cornflakes, finely crushed (about 1 cup crushed)
2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon dried dill
11/2 pounds boneless skinless chicken tenders (about 20 tenders)
For Dipping
1/2 cup store-bought ranch dressing

Steps:

  • 1. Preheat oven to 400°F. Cover a baking sheet with aluminum foil and set a heatproof wire baking rack on top; spray rack lightly with cooking spray.
  • 2. In a small bowl or shallow dish, season flour with 1/4 teaspoon each salt and pepper; whisk eggs in another shallow dish. In a third shallow dish, mix cornflakes with parsley, garlic, dill, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon of pepper.
  • 3. Dredge chicken in flour to coat, shaking off excess. Dip into egg and then into cornflake mixture, making sure entire surface is coated. Arrange on prepared baking rack.
  • 4. Bake for 12 to 15 minutes, or until golden brown and cooked through, flipping once during cooking. Serve with Buttermilk Ranch Sauce for dipping.

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