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Crisp Chicken Fingers

Yield: 30 Servings

Ingredients and directions for this recipe

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

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.

See also:
Previous recipe Crisp Chicken - Szechuan
Next recipe Crisp Chicken Rolls

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