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If you're on the hunt for a delightful dish that combines flavor, texture, and nutrition, look no further than Golden Cornflake-Crusted Chicken Fingers. This recipe transforms the classic chicken finger into a health-conscious alternative that doesn't skimp on taste. Unlike traditional fried chicken fingers, which can be heavy and greasy, this baked version offers a crispy, golden coating that both kids and adults will love. The unique crunchiness of crushed cornflakes not only adds a satisfying texture but also elevates the flavor profile, making it a standout choice for a variety of occasions.

Golden Cornflake-Crusted Chicken Fingers

Looking for a delicious and healthy twist on chicken fingers? Try Golden Cornflake-Crusted Chicken Fingers! This easy recipe offers a crispy, golden coating using cornflakes, making it a hit for both kids and adults. Baked instead of fried, these chicken fingers are lower in calories and fat. Pair them with your favorite dipping sauces for a versatile dish perfect for family dinners or game day snacks. Enjoy an easy-to-make meal that's packed with flavor!
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Ingredients
  

1 lb boneless skinless chicken breast, cut into 1-inch strips

1 cup buttermilk (or plain yogurt for a tangy alternative)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups cornflakes, crushed (approximately 2 cups whole cornflakes)

1/2 cup all-purpose flour

2 large eggs, beaten until well combined

Cooking spray or a light drizzle of oil for baking

Instructions
 

Marinate the Chicken: In a large mixing bowl, whisk together the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper until smooth. Add the chicken strips into the mix, ensuring they are thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight if you have the time, to maximize flavor infusion.

    Prepare the Coating: Preheat your oven to 400°F (200°C). Set up a breading station with three shallow dishes: one filled with the crushed cornflakes, a second with the all-purpose flour, and a third with the beaten eggs.

      Bread the Chicken Fingers: Retrieve the marinated chicken from the refrigerator. Take each strip and follow this order: first, dip it into the flour, shaking off any excess. Next, immerse it in the beaten eggs, allowing any excess to drip off, and finally, thoroughly coat it with the crushed cornflakes. Gently press the cornflake coating onto the chicken strip to ensure it adheres well.

        Bake the Chicken Fingers: Arrange the breaded chicken fingers on a baking sheet lined with parchment paper to prevent sticking. For a crispy finish, lightly spray or drizzle oil over the top of the chicken. Bake in the preheated oven for 15-20 minutes, flipping halfway through cooking time to ensure even browning. The chicken is ready when it turns golden brown and reaches an internal temperature of 165°F (75°C).

          Serve: Once baked, carefully remove the chicken fingers from the oven and let them cool for a few minutes. Serve them warm with your choice of delicious dipping sauces, such as honey mustard, barbecue sauce, or creamy ranch dressing.

            Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

              Presentation Tips: Arrange the chicken fingers on a large platter with small bowls of dipping sauces around the edges for an appealing presentation. You can also garnish with fresh parsley or a sprinkle of paprika for added color!