Freezer Ready Cornflake Chicken Fingers Recipe Foodcom

CRISPY CHICKEN FINGERS

Steps:

• In a medium bowl, mix dry ingredients.
• In a medium bowl beat egg and buttermilk.
• Coat chicken with flour mixture, dip into egg mixture and coat AGAIN with the flour mixture.
• In a large skillet, heat oil over medium heat. Add chicken; cook uncovered for 5 minutes. Turn chicken; and cook 3 minutes longer or until no longer pink in the center and golden brown.

CORN FLAKE CHICKEN FINGERS RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 degrees F. Marinate Chicken in sour milk while preparing the cornflake coating. In a large bowl, combine cornflakes, flour, cornmeal and seasonings. Dip each chicken strip into the cornflake mixture and place on a baking tray. Drizzle each pan with vegetable oil and let bake for approximately 25 minutes or until golden.

CORN FLAKE CHICKEN FINGERS

Steps:

• 1. Preheat oven to 350 degrees F. Marinate Chicken in sour milk while preparing the cornflake coating. In a large bowl, combine cornflakes, flour, cornmeal and seasonings. Dip each chicken strip into the cornflake mixture and place on a baking tray. Drizzle each pan with vegetable oil and let bake for approximately 25 minutes or until golden.

CORNFLAKE RANCH CHICKEN FINGERS OR BREASTS

Steps:

• Mix dressing, milk and hot sauce. Pour over chicken in sealed container. Refrigerate for at least 30 minutes longer if you have time.
• When ready to cook, preheat oven to 350°F Spray nonstick pan with cooking spray, set aside.
• Mix crumbs and spices. Dredge chicken in crumb mixture shaking off excess. Place chicken on prepared pan and place in oven for 15 to 20 mins or till 160°F.
• Serve with your favorite dippers.

BUFFALO STYLE CHICKEN FINGERS

Steps:

• Preheat oven to 425 degrees.
• In a shallow bowl, combine crushed cornflakes, parsley, and salt.
• Cut chicken breasts into strips 3/4 inches by 3 inches.
• In a bowl, combine the 2/3 cup blue cheese salad dressing, water and hot pepper sauce.
• Add chicken, and stir to coat.
• Roll chicken pieces individually in crumb mixture to coat.
• Place chicken strips in a single layer in two lightly greased 15x10x1 baking pans.
• Bake one pan at a time for 18-20 minutes or until chicken is no longer pink, and crumbs are golden.
• To serve, transfer chicken to a serving platter.
• Serve warm with celery sticks, and additional blue cheese dressing for dipping.

EASY CHEEZ-IT CHICKEN FINGERS

Steps:

• Preheat oven to 350 degrees.
• Take the milk, egg, a little salt and pepper and whisk together in a bowl, put aside.
• Crush the cheeze its in a ziploc bag, okay to have small chunks here and there, pour onto a plate.
• Take chicken and dip in milk mixture and then roll in cheeze its.
• Place on another plate and continue until all chicken is coated.
• I love to run each piece through x2 to get extra coating and use the whole mix.
• Place on baking sheet and bake 20-30 minutes depending on size.
• Cool and serve, very yummy with ranch dressing as a dip.

MONKEY'S CHICKEN FINGERS

Steps:

• Pour enough oil in pan to fill about half way. While heating:.
• Mix egg, milk, and Italian dressing mix in a shallow bowl and put aside.
• Mix panko, 1/2 c flour, bread crumbs, onion powder, garlic powder, salt, and pepper in a shallow bowl and put aside.
• Dust chicken with the remaining 1/2 c flour.
• Shaking off extra flour dip chicken first in egg mixture then coat well with panko mixture and set aside.
• When all the chicken is coated fry about 6 or so at a time so as not to crowd the pan. Let cook about 3 minutes on each side or until golden brown and cooked through. Remove from pan and drain on paper towels and serve with favorite dipping sauces or slice and use as a salad topping.