Best Bran Flake Chicken Fingers Recipes

BRAN CEREAL "FRIED" CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Spray a cookie sheet with cooking spray. Grind the cereal in a food processor. Transfer the cereal to a shallow bowl.
• In a large plastic bag, combine the seasoning, chicken, buttermilk, mustard, sazon, allspice and hot sauce. Seal the bag and shake well. Remove the chicken from the bag and coat with ground cereal. Put the chicken on the cookie sheet and bake until the center of the breast registers 170 degrees F. on an instant-read thermometer, about 14 to 16 minutes. Arrange the breasts on a serving platter and serve.

OVEN FRIED CHICKEN

Steps:

• Preheat oven to 400F.
• Line a baking sheet with foil and set a rack above. Spray rack with oil.
• Crush cereal in a food processor or chopper.
• In a bowl mix crushed cereal with salt, paprika, garlic powder, black pepper and cayenne pepper.
• Place in a shallow dish or ziplock bag.
• Combine mayonnaise and Dijon mustard.
• Using a cooking brush, brush onto chicken then coat chicken with crushed cereal mixture.
• Place chicken on wire rack and spray with oil.
• Bake 45 minutes, or until the chicken is cooked through in the center and reaches an internal temp of 165F.
• Spray the tops of the chicken with oil and air fry 370F 22 to 24 minutes, turning the chicken halfway and spraying the top again, until the crumbs are golden and the chicken is cooked through.

BAKED CHICKEN FINGERS

Steps:

• Preheat oven to 450 degrees. In a food processor, combine wheat germ, bran, breadcrumbs, flaxseed, Parmesan, onion and garlic powders, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; pulse to combine. Add oil; pulse to combine. Transfer crumb mixture to a large bowl.
• Set a wire rack on a rimmed baking sheet. In a shallow bowl, lightly beat eggs. Dip chicken in eggs (allowing excess to drip off), then dredge in crumb mixture, patting to adhere. Place on rack, and transfer to oven.
• Bake until chicken is opaque throughout, 12 to 14 minutes. Serve with barbecue sauce, if desired.

FINGER LICKIN' GOOD MUSTARD (OVEN) FRIED CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Combine mustard, lemon juice, garlic, rosemary, and pepper in a bowl.
• In a sealable bag combine bran flakes and cheese. Crush up the bran flakes slightly with hands on the outside of the bag.
• Coat chicken with mustard mixture. Then transfer the chicken pieces (a few at a time) to the bag and shake to coat with the bran flake mixture.
• Place the crumb coated chicken pieces in a shallow baking dish coated with non stick spray. Sprinkle any remaining bran flake crumbs on top.
• Cover with foil and bake for 20 minutes.
• Remove foil and bake another 20-30 minutes, or until juices run clear when pricked with a fork.

CRISPY BAKED CEREAL CHICKEN

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).

AIR FRYER CORNFLAKE-CRUSTED CHICKEN TENDERS

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Mix together egg, pesto, and salt in a shallow dish. In a separate dish mix together cornflake crumbs, Parmesan cheese, cantanzaro herbs, garlic, and salt.
• Dip each piece of chicken piece first in egg wash, then dredge through the cornflake mixture, shaking off excess breading. Place chicken pieces in the air fryer basket.
• Air fry for 5 minutes, rearrange chicken pieces, and fry until no longer pink in the center and the juices run clear, about 5 minutes more.

CRISPY CHICKEN FINGERS

Steps:

• Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.
• Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.
• Serve with the mustard sauce.
• In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.