Now you can make your own chicken fingers from home! Baked, not fried, so they are healthier than ones you normally buy.
I love the idea of breakfast for dinner. It seems like breakfast is the only meal that you can eat any hour of any day, and not be considered really weird. Me and my brother have eaten my meaty spaghetti for breakfast SO many times, even though people give us funny looks.
Well on one of the many occasions where I went to an IHop late at night with one of my friends, I noticed an interesting menu item: chicken and waffles. I was so excited that waffles finally got paired with something savory, so that was what I ordered.
It was one of my favorite food pairings ever. the rest of the week, all I could think of was that chicken. I wanted to eat chicken and waffles for breakfast, lunch and dinner!! The only thing stopping me was the thought that the deep-fried chicken would force me to buy a whole new wardrobe. And I don't like shopping for new clothes. So how can I make this meal healthy enough to eat all the time??
Enter these baked chicken fingers. This is everyone's solution to unhealthy foods. We can't sell potato chips in schools anymore? Bam! We'll just sell baked potato chips. Don't want to have fries with your burger? Bam! Here's a baked potato.
Want some healthy chicken to go to your waffles? Bam! Here's a baked version.
And even if you don't have waffles with the chicken (which I sadly forgot to do!) you'll still be eating breakfast for dinner in the form of the cornflakes.
Come on. I know you wanna!
Baked Cornflake Chicken Fingers
What you'll need:
- 14 oz boneless, skinless chicken breasts
- 1 egg, slightly beaten
- 1 tablespoon honey
- 1 teaspoon mustard
- 2 cups cornflakes, finely crushed
- 1/4 teaspoon black pepper
- Preheat the oven to 450˚F. Cut the chicken into 3 inch strips.
- In a shallow dish, combine the egg, honey and mustard.
- In a separate dish, stir together the cornflakes and pepper.
- Dip the chicken strips in the egg mixture, then roll to coat.
- Arrange the chicken on an ungreased baking sheet, and bake for 12 minutes, or until the outsides are golden and the chicken is no longer pink.
Adapted from recipe.com
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