Crisp chicken fingers

Yield: 30 Servings

Measure Ingredient
3 cups Cornflakes cereal; lightly c
⅛ teaspoon Garlic powder
⅛ teaspoon Dry mustard
2 \N Chicken breasts without skin
½ cup Butter or margarine; melted

Recipe by: Sue Klapper Preparation Time: 0:15 Heat oven to 425 F. In shallow bowl, combine cornflakes, garlic powder and dry mustard. Dip chicken pieces in melted margarine; roll in cereal mixture, coating evenly. Place in ungreased 15 x 10 baking pan. Bake at 425 F. for 10 to 15 minutes or until chicken is no longer pink and coating is crisp. Serve warm with a variety of dipping sauces, such as sweet and sour, honey mustard or barbecue sauce.

Posted to EAT-L Digest 05 Sep 96 Date: Thu, 5 Sep 1996 21:52:05 -0500 From: LD Goss <ldgoss@...>

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