The key to good chicken fingers is dipping the chicken tenders into flour before dipping them into the egg mixture. The egg grabs hold of the flour and allows the cornflake coating to stay on. We really enjoyed these chicken fingers. They are great served with some honey mustard for dipping.
Maple Cornflake Chicken Fingers
- 1/3 cup flour
- 1/2 tsp cajun seasoning
- 1 cup crushed cornflakes
- 1 egg
- 2 Tbsp maple syrup
- 1 Tbsp milk
- 1 lb chicken tenders
Heat oven to 450. Line cookie sheet with foil; spray with cooking spray.
In a shallow dish whisk together egg, maple syrup and milk, set aside. In a second shallow dish, combine flour and cajun seasoning, set aside. Place cornflake crumbs in a third shallow dish, set aside.
Dip chicken tenders into flour, then into egg mixture. Coat chicken tenders in cornflakes.
Place coated chicken tenders on cookie sheet and spray with cooking spray.
Bake 12-14 minutes.
CONNECT WITH PLAIN CHICKEN