Side Pannel
Crisp Chicken Fingers
Ingredients List
- 3 c Cornflakes cereal; lightly c
- 1/8 ts Garlic powder
- 1/8 ts Dry mustard
- 2 Chicken breasts without skin
- 1/2 c Butter or margarine; melted
Directions
Recipe by: Sue Klapper Preparation Time: 0:15
Heat oven to 425 F. In shallow bowl, combine cornflakes, garlic powder and
dry mustard. Dip chicken pieces in melted margarine; roll in cereal
mixture, coating evenly. Place in ungreased 15 x 10 baking pan. Bake at 425
F. for 10 to 15 minutes or until chicken is no longer pink and coating is
crisp. Serve warm with a variety of dipping sauces, such as sweet and sour,
honey mustard or barbecue sauce.
Heat oven to 425 F. In shallow bowl, combine cornflakes, garlic powder and
dry mustard. Dip chicken pieces in melted margarine; roll in cereal
mixture, coating evenly. Place in ungreased 15 x 10 baking pan. Bake at 425
F. for 10 to 15 minutes or until chicken is no longer pink and coating is
crisp. Serve warm with a variety of dipping sauces, such as sweet and sour,
honey mustard or barbecue sauce.
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