Baked Cornflake Chicken Fingers
I haven’t made these in ages, but something about this almost spring-like weather made me think: Yummy, crispy, chicken-y, goodness for dinner! Plus, I’m curious if my toddler, who has quite discriminating tastes, will eat them…nonetheless, here’s a simple, healthy(ish) recipe for delicious chicken fingers!
(taken from Epicurious.com: Oven-Fried Chicken Fingers)
Gourmet | January 2004
yield: Serves 12 children
Active time: 30 min Start to finish: 45 min
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Butter 2 large shallow (1 inch deep) baking pans.
Gently pound chicken between sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/3 inch thick. Cut chicken lengthwise into 1/2-inch-wide strips.
Stir together butter, salt, and pepper in a shallow dish. Put cornflakes in another shallow dish. Working with 1 strip at a time, dip in butter, then dredge in cornflakes, pressing flakes firmly to help adhere. Transfer as coated to baking pans.
Bake, switching position of pans halfway through baking, until chicken is golden and cooked through, about 15 minutes total.
Cool chicken in pans on racks to room temperature (crust will firm up as it cools).