Chicken Fingers

Total Time: 32 mins Preparation Time: 12 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb boneless skinless chicken breasts or 1 lb chicken fillet
• 1/2 cup flour
• 2 eggs, beaten
• 2 1/2 cups corn flakes, crushed
• 2 tablespoons margarine
• 2 tablespoons canola oil

Recipe

• 1 cut chicken breasts lengthwise into strips (chicken fillets can be left as is). coat the strips with flour then dip each in the beaten egg.
• 2 roll the strips in the cornflakes.
• 3 set the strips on wax paper until ready to cook.
• 4 at this point the strips can be refrigerated for use the next day.
• 5 in a non-stick skillet over medium heat, melt half of the margarine. stir in half of the canola oil.
• 6 add half of the chicken and cook for 3-5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. remove from the pan and keep the fingers warm.
• 7 repeat with the remaining margarine, oil and chicken fingers.
• 8 *oven bake method: preheat oven to 400 f.
• 9 put chicken fingers on a greased cookie sheet and bake for 15 to 20 minutes turning once. the coating should be crisp and the chicken should be juicy without any pink inside.