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Corn Flake Chicken Fingers


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Rate this recipe 4.6/5 (19 Votes)


  • For Cornflake Coating:
  • 2 lbs. Chicken breast, sliced thin into fingers
  • 1 cup sour milk (combine 1 cup of milk with 1 teaspoon vinegar and let stand for ten minutes until the milk curdles)
  • 2 cups crushed original Cornflakes cereal
  • 1/2 cup All Purpose flour
  • 1/2 cup Cornmeal
  • 1 tablespoon dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt and pepper (each)
  • 1/2 teaspoon garlic powder
  • 1/4 cup grated Parmesan cheese
  • Vegetable Oil


Preparation time 7mins
Cooking time 32mins
Adapted from


Step 1

Preheat oven to 350 degrees F.

Marinate Chicken in sour milk while preparing the cornflake coating.

In a large bowl, combine cornflakes, flour, cornmeal and seasonings.

Dip each chicken strip into the cornflake mixture and place on a baking tray. Drizzle each pan with vegetable oil and let bake for approximately 25 minutes or until golden.


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