This week, Chef Nikki Glekas of Nikki Glekas Events, shows Tina Redwine how to make dishes for any event.
Cornflake Crusted Chicken Fingers
Ingredients:
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
Preparation:
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!
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