Best Corn Flake Chicken Fingers Recipes

Corn Flake Chicken Fingers image

Provided by Catherine Cappiello Pappas

Categories Chicken

Time 35m

Number Of Ingredients 12

2 lbs. chicken breast, sliced thin into fingers
1 cup sour milk (combine 1 cup of milk with 1 teaspoon vinegar and let stand for ten minutes until the milk curdles)
for cornflake coating:
2 cups crushed original cornflakes cereal
1/2 cup all purpose flour
1/2 cup cornmeal
1 tablespoon dried oregano
1 teaspoon paprika
1 teaspoon salt and pepper (each)
1/2 teaspoon garlic powder
1/4 cup grated parmesan cheese
vegetable oil

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.

Corn Flake Chicken Fingers Recipe - (4.6/5) image

Provided by ladygourmet

Number Of Ingredients 12

For Cornflake Coating:
2 lbs. Chicken breast, sliced thin into fingers
1 cup sour milk (combine 1 cup of milk with 1 teaspoon vinegar and let stand for ten minutes until the milk curdles)
2 cups crushed original Cornflakes cereal
1/2 cup All Purpose flour
1/2 cup Cornmeal
1 tablespoon dried oregano
1 teaspoon paprika
1 teaspoon salt and pepper (each)
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
Vegetable Oil

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.

Kellogg's Corn Flake Crumbs Chicken Fingers image

Provided by @MakeItYours

Number Of Ingredients 16

1 pound boneless, skinless chicken breast halves
1/4 cup all-purpose flour
1 cup low-fat buttermilk
1 1/2 cups Kellogg's® Corn Flake Crumbs
1 tablespoon sesame seeds
1 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine, melted
3 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon lemon juice
1/8 teaspoon garlic powder
1/4 cup chili sauce
2 teaspoons molasses

Steps:

Lengthwise cut chicken breasts into 3/4-inch-wide strips. Cut each strip into 2- to 3-inch lengths.
Place flour on wax paper. In shallow dish place buttermilk. On another piece of wax paper combine KELLOGG’S Corn Flake Crumbs, sesame seeds, oregano, 1/4 teaspoon garlic powder, salt and pepper. Roll chicken pieces in flour, shaking off excess. Dip in buttermilk, completely coating. Roll in crumb mixture, pressing crumbs onto each chicken piece.
Place chicken pieces in single layer on baking sheet coated with cooking spray. Drizzle butter over chicken pieces. Bake at 450°F for 10 to 12 minutes or until no longer pink.
Meanwhile, for mustard sauce, in small bowl stir together mayonnaise, Dijon mustard, lemon juice and 1/8 teaspoon garlic powder. Cover and chill until serving time. For barbecue sauce, in small microwave-safe bowl stir together chili sauce and molasses. Micro-cook on high for 30 seconds to 1 minute or until heated through.
Serve chicken pieces with both sauces.