Crisp chicken fingers
Ingredients/Compontents of Crisp chicken fingers recipe
- cornflakes cereal, lightly crushed - 3 c
- garlic powder - 1/8 tsp
- dry mustard - 1/8 tsp
- whole chicken breasts, skinned, deboned, halved and cut crosswise into 1/2-inch strips - 2 item
- margarine or butter, melted - 1/2 c
How to make crisp chicken fingers
Heat oven to 425°. In shallow bowl, combine cornflakes, garlic powder and dry mustard. Dip chicken pieces in melted margarine; roll in cereal mixture, coating evenly. Place in ungreased 15 x 10 x 1-inch baking pan. Bake at 425° for 10 to 15 minutes or until chicken is no longer pink and coating is crisp. Serve warm with variety of dipping sauces, such as sweet and sour, honey mustard or barbecue sauce. Makes 30 appetizers.
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