Chicken Fingers

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 lb. chicken breast tenders
  • 1 cup all-purpose flour
  • 1 tsp. salt
  • 1 cup fine corn flake crumbs
  • 2 large eggs
  • 2 Tbsp. water
  • 1⁄4 cup vegetable oil
  • 1⁄3 cup honey mustard sauce


  • Preheat oven to 450°F.
  • In a large zip-top plastic bag, combine the flour and salt. In a shallow dish place the corn flake crumbs; in a similar dish beat the eggs well with the water. Dredge the chicken strips in the flour, coating well on all sides. Then one at a time, dip in the egg and roll in the crumb mixture. Place on a rack as they are completed.
  • In a large skillet, heat oil over medium-high heat. Brown half the fingers until golden on all sides, about 5 minutes, then transfer them to a cookie sheet. Add more oil to the skillet if necessary, allow to heat, and repeat with the second half of the fingers. When all fingers have been browned, place in the hot oven for 5 to 8 minutes, or until crispy. Serve with honey mustard sauce.