Cook the Book: Crispy Chicken Fingers

Name: Cook the Book: Crispy Chicken Fingers
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 pinch Pinch of freshly ground black pepper; 118 milliliters lowfat buttermilk; 946 milliliters whole-grain corn cereal such as Corn Chex or corn flakes; 79 milliliters Dijon mustard; 2 Tbsps honey; 2 teaspoons mayonnaise; 0 teaspoons salt; 567 grams boneless, skinless chicken breast halves, cut across into 1/2-inch-thick slices

Cook the Book: Crispy Chicken Fingers might be just the main course you are searching for. One portion of this dish contains approximately 34g of protein, 7g of fat, and a total of 340 calories. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. A mixture of pepper, salt, honey, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the corn flakes you could follow this main course with the Corn Flake Crumbles as a dessert.

Instructions

Preheat the oven to 400°F.

Equipment you will use

Oven

Combine the chicken and buttermilk in a shallow dish. turning the chicken to coat it with the buttermilk. Cover and chill for 15 minutes. Coat two baking sheets with cooking spray.

Ingredients you will need

Cooking Spray

Buttermilk

Whole Chicken

Equipment you will use

Baking Sheet

Put the cereal in a sealable plastic bag and crush with a rolling pin.

Ingredients you will need

Cereal

Equipment you will use

Ziploc Bags

Rolling Pin

Transfer the crumbs to a shallow dish and season them with the salt and pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the prepared baking sheets.

Ingredients you will need

Salt And Pepper