“Fried” Chicken Fingers
By Chatelaine
You don't have to feel guilty about these tender chicken fingers. They've got the satisfying flavour of fried, but are baked in the oven.
Ingredients
-
5 cups
cornflake cereal
-
1 tsp
dried
Italian seasoning
-
1/2 cup
flour
-
2
eggs
-
1 tbsp
honey
-
1 tbsp
Dijon mustard
-
4
skinless boneless
chicken breasts
-
1/2 tsp
salt
Instructions
- Preheat oven to 350F. Line a baking sheet with foil.
- Crush cornflakes with your hands in a medium bowl until finely crumbled. Stir in Italian seasoning. Pour flour into a shallow dish. Whisk egg with honey and Dijon in another shallow dish.
- Cut each chicken breast lengthwise into 1/2-in. strips and pat dry with paper towel. Sprinkle with salt. Dredge each piece in flour and then egg mixture, then press into cornflakes to cover. Lay chicken on prepared sheet.
- Bake in centre of oven until golden-brown, 18 to 20 min. Serve with more honey for dipping, if desired.
Nutrition (per serving)
- Calories
- 431,
- Protein
- 57 g,
- Carbohydrates
- 34 g,
- Fat
- 6 g,
- Fibre
- 1 g,
- Sodium
- 682 mg.
Originally published in the Today’s Parent June 2016 issue. Photo by Roberto Caruso.
