Best Freezer Ready Cornflake Chicken Fingers Recipe Foodcom Recipes

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.

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.

AIR FRYER CORNFLAKE CHICKEN FINGERS

Steps:

• Preheat the air fryer to 375 degrees F (190 degrees C).
• Season chicken tenders with poultry seasoning, salt, and black pepper. Dip in egg and then coat with crushed cornflakes. Place in the air fryer basket and spray with avocado oil.
• Air fry for 7 to 8 minutes. Flip chicken tenders, spray with avocado oil again, and air fry for an additional 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

HOMEMADE FROZEN CHICKEN FINGERS

Steps:

• For the chicken fingers: Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large resealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with 2 tablespoons water in another shallow dish.
• Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Store in resealable freezer bags for up to 1 month.
• For the sauce: Combine the yogurt, basil, red pepper, 1 tablespoon water, vinegar, garlic and salt to taste in a small bowl; stir together. Wrap and refrigerate until ready to serve.
• Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a wire rack and spray with cooking spray. Generously spray the fresh or frozen chicken tenders all over with cooking spray. Arrange on the prepared rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce.

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.

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.

FREEZER READY CORNFLAKE CHICKEN FINGERS

Steps:

• Line a cookie sheet that will fit into your freezer with foil and have ready to go.
• Mix together cornflakes, parsley, and salt in a shallow dish.
• Mix together the 1/3 cup dressing, water, and hot pepper sauce to taste in a large mixing bowl.
• Cut each chicken breast into several long strips, trimming any fat.
• Drop the chicken strips into the wet mixture and stir to coat well.
• Roll each chicken strip (one a a time) into the crumbly mixture, coating well.
• Set each coated strip onto the foil lined pan, leaving a little space between each.
• Freeze until firm- approximately 2 hours or so.
• (Once frozen, you can store in a freezer bag for 1 month), then store in airtight freeezer containers.
• When ready to serve, preheat oven to 425 degrees F.
• Set frozen chicken fingers in a single layer on a lightly greased foil lined jelly roll pan (or large cookie sheet with sides)- approx 15x10".
• Bake 18-20 minutes from frozen until no longer pink inside and outside is golden.
• Serve warm with a bowl of dressing for dip.