Crisp chicken fingers
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cornflakes cereal; lightly c |
| ⅛ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Dry mustard |
| 2 | Chicken breasts without skin | |
| ½ | cup | Butter or margarine; melted |
Directions
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@...>