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Crispy Chicken Fingers

Posted by Debbie Perez on


Ingredients 
12 ounces skinless, boneless chicken-breast halves
1 egg, slightly beaten
1 tablespoon honey
1 teaspoon prepared mustard
2 cups cornflakes, finely crushed
Dash of black pepper

 

Directions

  1. Preheat oven to 450 degrees F. Cut the chicken into 3-by-3/4-inch strips. In a shallow dish, combine egg, honey, and mustard. In another dish, stir together cornflake crumbs and pepper.
  2. Dip chicken strips into the egg mixture; roll in crumb mixture to coat. Place chicken strips on an ungreased baking sheet.
  3. Bake about 12 minutes, or until outsides are golden and chicken is no longer pink.

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