- Albert Roux born
- Piereogi Day
Breaded Chicken Fingers
- 1 egg white
- 1 Tablespoon water
- 1 1/2 Cup Corn Flakes, crushed
- 2 Teaspoons grated Parmesan
- 1/4 Teaspoon Italian seasoning
- 1/4 Teaspoon paprika
- Dash of cayenne
- 1 Pound boneless chicken breasts
I made these wonderful little tenders with Corn Flakes. I like Corn Flakes better than breadcrumbs because you get more of a crunch and it tastes pretty close to being fried. These would be so perfect for a party, like the Super Bowl.
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
In a shallow bowl combine the egg white and water. In another shallow bowl, combine the Corn Flakes, cheese, and seasonings, and stir until combined. Cut the chicken breasts horizontally and then cut into strips.
Dredge the chicken in egg whites, then dip into the Corn Flake mixture. Place on the baking sheet. Bake until the chicken is cooked through, about 18 minutes.