Corn Flake Chicken Fingers Recipes

Steps:

• Preheat the air fryer to 375 degrees F (190 degrees C).
• Season chicken tenders with poultry seasoning, salt, and black pepper. Dip in egg and then coat with crushed cornflakes. Place in the air fryer basket and spray with avocado oil.
• Air fry for 7 to 8 minutes. Flip chicken tenders, spray with avocado oil again, and air fry for an additional 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir milk, egg, flour, garlic powder, salt, and black pepper together in a bowl.
• Dredge each chicken breast in milk mixture; roll in cornflakes to coat. Transfer to a baking sheet or dish.
• Bake until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken:
• 2 to 3 tablespoons melted butter
• Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature.

Steps:

• 1. Preheat oven to 350 degrees F. Marinate Chicken in sour milk while preparing the cornflake coating. In a large bowl, combine cornflakes, flour, cornmeal and seasonings. Dip each chicken strip into the cornflake mixture and place on a baking tray. Drizzle each pan with vegetable oil and let bake for approximately 25 minutes or until golden.

Steps:

• Preheat oven to 350 degrees F. Marinate Chicken in sour milk while preparing the cornflake coating. In a large bowl, combine cornflakes, flour, cornmeal and seasonings. Dip each chicken strip into the cornflake mixture and place on a baking tray. Drizzle each pan with vegetable oil and let bake for approximately 25 minutes or until golden.

Steps:

• Line a cookie sheet that will fit into your freezer with foil and have ready to go.
• Mix together cornflakes, parsley, and salt in a shallow dish.
• Mix together the 1/3 cup dressing, water, and hot pepper sauce to taste in a large mixing bowl.
• Cut each chicken breast into several long strips, trimming any fat.
• Drop the chicken strips into the wet mixture and stir to coat well.
• Roll each chicken strip (one a a time) into the crumbly mixture, coating well.
• Set each coated strip onto the foil lined pan, leaving a little space between each.
• Freeze until firm- approximately 2 hours or so.
• (Once frozen, you can store in a freezer bag for 1 month), then store in airtight freeezer containers.
• When ready to serve, preheat oven to 425 degrees F.
• Set frozen chicken fingers in a single layer on a lightly greased foil lined jelly roll pan (or large cookie sheet with sides)- approx 15x10".
• Bake 18-20 minutes from frozen until no longer pink inside and outside is golden.
• Serve warm with a bowl of dressing for dip.

Steps:

• Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat., Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10 to 15 minutes longer.