This week, Chef Nikki Glekas of Nikki Glekas Events, shows Tina Redwine how to make dishes for any event. 

Cornflake Crusted Chicken Fingers

1 ½  pound Chicken Breast
4 cups Cornflakes
½ cup milk
2 eggs
1 teaspoon dijion mustard
1 teaspoon paprika
¼ teaspoon onion powder
Flour
Salt
Pepper

Preheat your oven to 425 degrees. Spray baking sheet with cooking spray.  Cut chicken into stripes.  Place milk, eggs and djion mustard into a mixing bowl and whisk together.  In a food processor pulse together the cornflakes, paprika, onion powder and salt and pepper.  If you don’t have a food processor, put all in a zip lock bag and roll over with a rolling pin to crush and mix together.  Place cornflake mixture on plate.  Season chicken stripes with salt and pepper. Put flour on a plate. Toss chicken strips in flour then dip chicken in milk mixture then roll into the cornflake mixture. Place the chicken on the baking sheet in a single layer.  Bake for about 15 minutes or until cooked through and crispy.  Serve with your favorite dipping sauce!  Enjoy!

Nikki Glekas

Nikki Glekas Events