Cornflake Chicken Fingers

Since I’ve returned to work, planning quick and tasty weeknight meals has become a top priority for me. I have to think of my 4 year old, Leila, when I consider our meals, not because I don’t think she’ll try what I put in front of her, but because I want her to be excited for dinner and not always dreading trying something new.  She loves chicken.  She loves corn flakes.  She loves parmesan cheese.  Winner, winner, chicken dinner!!!

They look good, right? But, they aren’t cooked yet!

Let’s talk dipping sauce for a second.  Because, you can’t have chicken fingers without a sauce!!  I like sauce with virtually everything. One of my favourite go-to dipping sauces is Honey Mustard.

This is SUCH an easy sauce to make.  Just equal parts honey and dijon.  Stir, stir, stir.  Set aside.  You’re welcome!

Back to the meat…

Here’s what you need to do:

Cornflake Chicken Fingers

1 1/2 pounds chicken tenders (0r boneless, skinless chicken cut into strips)

1 1/2 cups fresh corn flake crumbs

1/2 cup parmesan cheese

1/4 teaspoon pepper

1 teaspoon garlic powder

1 1/4 sticks butter, melted

Preheat oven to 400 F.  In a shallow bowl, mix together the corn flake crumbs, parmesan cheese, pepper and garlic powder. Set aside.  Place melted butter in another shallow bowl.  Line a baking sheet with aluminum foil.  Take one tender at a time, and dip into butter with one hand, and into corn flake mixture with the other hand.   Set onto baking sheet.  Repeat until all tenders are coated.  Bake for 25 minutes.  Serve with your favorite dipping sauce.  Enjoy!

(Source: Adapted by: Crispy Cornflake Chicken Strips)

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