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.


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


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!

Click here to see the original post with more photos and commentary!


  1. 1

    Hi Anne! Stephen (or as you know him, StevieStevieSurferDude) and I just made these for dinner. DELICIOUS! Thank you so much for sharing! :-) –Stephanie

  2. 3

    Can we do it without eggs?

  3. 5

    A caution for those who genuinely require a gluten free diet; Corn Flakes contains gluten. Malt is listed as an ingredient. Malt contains gluten.

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