“Fried” Chicken Fingers



20 min


45 min


4 servings

“Fried” Chicken Fingers

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.


  • 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


  • 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.