Chicken fingers are probably one of the most ubiquitous kids’ foods I know of. I serve them at many of our restaurants and always have a tray at events where children are present. They are always a safe bet with children and I know a lot of adults like them, too. At home I get a little fancier with our chicken fingers and bread them with panko and Corn Flake cereal. This gives them such a great crunch and flavor, especially if you use the honey flavored Corn Flakes!
One of the keys to this simple recipe is to make the bread crumbs and corn flakes nearly the same size. This will ensure they’re breaded very evenly and have the most lovely uniform crunch. Also, be generous with the seasonings because this really elevates the flavor of the chicken. I think this recipe tastes like incredible chicken from a restaurant because of how excellent the seasonings are..
Prepping and cooking the chicken tenders doesn’t take long. Be sure to place them on a platter lined with paper towels to drain before serving. For the final touch I recommend making the dipping sauce. The sauce really takes them above and beyond. Also, it’s nice to have a flavor that’s not ketchup. (I get a little tired of dipping everything in ketchup sometimes!)
These crunchy, yummy chicken fingers will get everyone excited at the dinner table. They’re above and beyond the normal snack bar fare in all the right ways. Once you get used to working with the corn flakes you’ll start using them for breading them for all kinds of things. To round out this meal I recommend some great fries and vegetable sticks or a green salad. You’ll absolutely have clean plates when you give these to your family to enjoy!
Crispy Panko-Cornflake Chicken Tenders with Dipping Sauce
These tenders are perfect for baking or frying, and the combination of panko and cornflakes creates a wonderfully textured crust that's bursting with flavor.
Ingredients:
1 pound boneless, skinless chicken breasts, cut into tenders
1/2 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten
1/2 cup milk
1 cup panko breadcrumbs
1 cup crushed cornflakes (plain or honey-flavored)
3 cups of vegetable oil for frying
Instructions:
Heat 3 cups of oil to 350°F (175°C) for frying. I recommend using a pan with straight sides, you want to make sure the oil doesn’t splatter too much.
In a shallow bowl, whisk together flour, paprika, garlic powder, onion powder, salt, and pepper.
In another bowl, whisk together the egg and milk.
Place the panko and crushed cornflakes in a third bowl.
Dredge each chicken tender in the flour mixture, then dip in the egg wash, and finally coat generously in the panko-cornflake mixture.
For frying, carefully place the tenders in the hot oil and cook for 3-4 minutes per side, or until golden brown and cooked through. Serve hot!
Homemade honey mustard sauce,
Ingredients:
1/2 cup mayonnaise
1/4 cup honey
1 tablespoon Dijon mustard
1 tablespoon yellow mustard
1/2 tablespoon lemon juice
Salt and pepper to taste
Instructions:
Simply whisk all ingredients together in a bowl until smooth and combined.
Taste and adjust seasonings if needed.
Refrigerate for at least 30 minutes for the flavors to meld (optional, but recommended for best taste).
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.
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