Cornflake Chicken Fingers

Crunchy on the outside, juicy on the inside – these Cornflake Chicken Fingers are the perfect snack or meal for kids and adults alike! With a crispy cornflake coating and a tender chicken center, this recipe is an easy and delicious twist on traditional chicken fingers.

Ready Time

1 hrs

Yields

10 servings

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into strips
2 cups cornflakes, finely crushed
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional)
2 large eggs
1 cup buttermilk
Vegetable oil for frying

Instructions

Start by preparing three shallow dishes.

In the first dish, mix together the flour, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using).

In the second dish, beat the eggs.

In the third dish, combine the crushed cornflakes and panko breadcrumbs.

Pour the buttermilk into a separate shallow dish.

Dip each chicken strip into the flour mixture, coating both sides evenly, then into the eggs, making sure they’re fully coated, and finally into the cornflake mixture, pressing the crumbs onto the chicken to adhere.

Place the coated chicken strip on a plate or tray.

Repeat with the remaining chicken strips.

Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.

Carefully place 4-5 coated chicken strips into the hot oil.

Do not overcrowd the skillet.

Fry for 5-6 minutes or until golden brown, flipping halfway through.

Repeat with the remaining chicken strips.

Remove the fried chicken fingers from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Serve hot and enjoy!

Notes

Here are the For the best results, make sure your chicken strips are all roughly the same size so they cook evenly.

You can also prep the cornflake mixture and flour mixture ahead of time to save time.

If you want to make this recipe crispy and not soggy, it’s essential to not overcrowd the skillet when frying.

Fry in batches if you need to.

Don’t skip the step of placing the fried chicken fingers on a paper towel-lined plate to drain excess oil – it makes a big difference in the final texture.

Lastly, be patient and don’t rush the frying process – 5-6 minutes might seem like a long time, but trust us, it’s worth it!