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Chicken fingers have long been cherished as a quintessential comfort food, adored by both children and adults alike. Their crispy exterior and tender interior make them a favorite at family dinners, birthday parties, and casual get-togethers. Traditionally, chicken fingers are often deep-fried, resulting in a greasy finish that can detract from their appeal, especially for health-conscious diners. However, the innovative twist of using cornflakes for a crunchy and flavorful crust elevates this classic dish to new heights. The Golden Cornflake-Crusted Chicken Fingers recipe offers a delightful alternative that retains all the deliciousness of the original while promising a healthier option.

Golden Cornflake-Crusted Chicken Fingers

Discover the delightful twist on a classic favorite with Golden Cornflake-Crusted Chicken Fingers! These crispy, oven-baked delights feature a satisfying cornflake coating that adds a satisfying crunch without the guilt of frying. Perfect for family dinners, parties, or a fun snack, this recipe combines tender chicken with flavorful spices and a healthy twist. Get ready to enjoy a nutritious and tasty treat that everyone will love! Try it out today and elevate your comfort food game!
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Ingredients
  

1 lb chicken breast, cut into strips

1 cup buttermilk (or plain yogurt)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

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

1/2 cup all-purpose flour

2 large eggs, beaten

Cooking spray or oil for baking

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, and black pepper. Add the chicken strips, ensuring they're well-coated. Cover and refrigerate for at least 30 minutes (or up to overnight for more flavor).

    Prepare the Coating: Preheat your oven to 400°F (200°C). In a shallow dish, place the crushed cornflakes. In another shallow dish, add the flour. In a third dish, beat the eggs.

      Bread the Chicken Fingers: Remove the marinated chicken from the refrigerator. Take each chicken strip, first dip it into the flour (shaking off excess), then into the beaten eggs, and finally coat it well in the crushed cornflakes. Press gently to ensure the cornflake crust adheres well.

        Bake the Chicken Fingers: Place the breaded chicken fingers on a baking sheet lined with parchment paper. Lightly spray or drizzle oil over the top of the chicken for extra crispiness. Bake in the preheated oven for about 15-20 minutes, flipping halfway through, until golden brown and cooked through. The internal temperature should reach 165°F (75°C).

          Serve: Once done, remove from the oven and allow them to cool for a few minutes. Serve hot with your favorite dipping sauces, such as honey mustard, barbecue sauce, or ranch dressing.

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