Oven-Fried Chicken Fingers

Ready in 45 minutes
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Oven-Fried Chicken Fingers"

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From Gourmet Magazine


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2 lbs skinless boneless chicken breast halves
1 stick unsalted butter; (3/4 cup), melted
3/4 teaspoons salt
1/4 teaspoon black pepper
7 cups cornflakes; (7 oz), coarsely crushed

Original recipe makes 6



Put oven racks in upper and lower thirds of oven and preheat oven to 425oF. Butter 2 large shallow (1 inch deep) baking pans.

Gently pound chicken between sheets of wax paper with flat side of a meat pounder or with a rolling pin until 1/3 inch thick. Cut chicken lengthwise into ½-inch-wide strips.

Stir together butter, salt, and pepper in a shallow dish. Put cornflakes in another shallow dish. Working with 1 strip at a time, dip in butter, then dredge in cornflakes, pressing flakes firmly to help adhere. Transfer as coated to baking pans.

Bake, switching positions of pans halfway through baking, until chicken is golden and cooked through, about 15 minutes total.

Cool chicken pans on racks to room temperature (crust will firm up as it cools).


Added on Award Medal
Verified by stevemur
Calories Per Serving: 419 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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phred101 5 years ago

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