Crunchy Chicken Fingers

Cornflakes add crunch to these chicken fingers without having to fry them. Just bake and serve for dinner.

Crunchy Chicken Fingers
Servings: 4 Prep 5 mins Bake 450°F 12 mins to 15 mins


  • 12 ounces skinless, boneless chicken-breast halves
  • 1 egg, lightly beaten
  • 1 tablespoon honey
  • 1 teaspoon yellow mustard
  • 1 cup packaged cornflake crumbs or 2 cups cornflakes, finely crushed
  • 1/4 teaspoon salt
  • Dash ground black pepper
  • Ketchup (optional)

Make It

1. Heat oven to 450 degrees F. Cut chicken into 3/4-inch strips. In a shallow dish, combine the egg, honey, and mustard. In another shallow dish stir together cornflake crumbs, salt, and pepper. Dip chicken strips into the egg mixture; roll them in crumb mixture to coat evenly.

2. Arrange chicken strips on a baking sheet. Lightly spray with nonstick cooking spray. Bake 12 to 15 minutes, or until chicken is cooked through. Serve with ketchup, if desired.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 179, Fat, total (g): 2, carb. (g): 16, fiber (g): , pro. (g): 22, calcium (mg): 16, Percent Daily Values are based on a 2,000 calorie diet.