Corn Flake Encrusted Chicken Fingers (Gluten Free)

Corn Flake Encrusted Chicken Fingers (Gluten Free)

(makes ~3 to 4 servings)

Just like the chicken fingers from your favorite diner… minus the grease. The corn flakes make them super crunchy even though they are baked, and the spices add delicious flavor.

Ingredients:

• 1 package chicken tenders (mine was ~1.25 lbs)
• 2 eggs, beaten
• 1 Tbsp. dijon mustard
• 2 C corn flakes, finely crushed
• 1/4 tsp. each of: salt, pepper, paprika, garlic powder, chili powder

Instructions:

Preheat oven to 375.

1) In a small bowl, combine the egg and mustard. On a plate, mix the crushed corn flakes and spices.

2) One by one, dredge the chicken tenders in the egg/mustard mixture, then in the corn flake mixture until fully coated. Place the coated tenders on a cooking sprayed or nonstick baking sheet. You may need more than one — I used two baking sheets!

3) Bake at 375 for 12 to 15 minutes, or until golden brown.

Enjoy! These are great for lunch with a big side salad, or try them for dinner with some roasted sweet potatoes and broccoli. Delish!

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