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Corn Flake Chicken Fingers

CORN FLAKES CHICKEN FINGERS

As a lover of anything crunchy, I was always looking for that perfect crunchy chicken coating. I tried bread crumbs and panko, but Corn Flakes absolutely deliver what all the others don't. Really, try these! There is no cereal taste, just perfect crunchification. You can make them ahead, keep them in the fridge until you're ready to deep fry and eat. I whipped up a quick honey mustard for them and done!

Here's what you'll need

  • 2 chicken breast (cut into strips or chunks)
  • 4 cups Corn Flakes
  • 2 eggs (whisked)
  • ½ cup flour (more or less)
  • ¼ cup honey
  • 1 tbsp mustard (any kind you like...and maybe more if you like it punchier)
  • salt and pepper to taste
  1. season the chicken with salt and pepper

  2. in a pestle and mortar, crush the Corn Flakes, but not to a complete dust, you want some to be a bit bigger to make sure you get the best crunch

  3. Corn Flake Chicken Fingers
  4. dredge the chicken pieces in the flour, then the egg and then in the Corn Flakes

  5. Corn Flake Chicken Fingers

    Corn Flake Chicken Fingers
  6. toss into a preheated °350 deep fryer until cooked all the way through, golden and crisp (about 4 or 5 minutes depending how big they are)

  7. season them with salt as soon as they come out

  8. in a bowl mix the honey and mustard and serve up with the fingers

  9. Corn Flake Chicken Fingers
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