Crunchy Cornflake Chicken Fingers

By | October 12th, 2011

Yeild: 10 servings

12    cups cornflakes
3/4    cup flour
1    tablespoon paprika
2    teaspoons onion powder
1    teaspoon sage, dried
1    pinch salt & white pepper
2    cups milk
5    pounds boneless skinless chicken breast halves


  •  Heat the oven to 375º. To make the coating, pour the cornflakes into a sealable gallon-size plastic bag and use a rolling pin (or your palms) to crush the cereal. Open the bag and add the flour, paprika, onion powder, and sage. Shake salt and pepper into the bag, reseal, and shake until well combined.
  •  Pour the milk into a shallow bowl. Cut all of the chicken into 1/2 inch strips, dip one piece in the milk, drop it in the bag of cornflake mix, and shake until the chicken is thoroughly coated. Place the chicken in an ungreased baking pan. Repeat until all the pieces are coated. Discard any leftover coating, and wash your hands thoroughly after handling the raw chicken.
  • Bake for 20 minutes or until done.

Submitted by Jeff Strahl, Executive Chef, Glen Oaks Country Club, West Des Moines, Iowa

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