Oven-Fried Chicken Fingers
janet
ingredients
- 2 1/2 lb skinless boneless chicken breast halves
- 1 1/2 sticks (3/4 cup) unsalted butter, melted
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 7 cups cornflakes (7 oz), coarsely crushed
directions
- 1
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F. Butter 2 large shallow (1 inch deep) baking pans.
- 2
Gently pound chicken between sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/3 inch thick. Cut chicken lengthwise into 1/2-inch-wide strips.
- 3
Stir together butter, salt, and pepper in a shallow dish. Put cornflakes in another shallow dish. Working with 1 strip at a time, dip in butter, then dredge in cornflakes, pressing flakes firmly to help adhere. Transfer as coated to baking pans.
- 4
Bake, switching position of pans halfway through baking, until chicken is golden and cooked through, about 15 minutes total.
- 5
Cool chicken in pans on racks to room temperature (crust will firm up as it cools).
Source: janet
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