Freezer Ready Cornflake Chicken Fingers Recipes

AIR FRYER CORNFLAKE CHICKEN FINGERS

Steps:

• Preheat the air fryer to 375 degrees F (190 degrees C).
• Season chicken tenders with poultry seasoning, salt, and black pepper. Dip in egg and then coat with crushed cornflakes. Place in the air fryer basket and spray with avocado oil.
• Air fry for 7 to 8 minutes. Flip chicken tenders, spray with avocado oil again, and air fry for an additional 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

FREEZER READY CORNFLAKE CHICKEN FINGERS

Steps:

• Line a cookie sheet that will fit into your freezer with foil and have ready to go.
• Mix together cornflakes, parsley, and salt in a shallow dish.
• Mix together the 1/3 cup dressing, water, and hot pepper sauce to taste in a large mixing bowl.
• Cut each chicken breast into several long strips, trimming any fat.
• Drop the chicken strips into the wet mixture and stir to coat well.
• Roll each chicken strip (one a a time) into the crumbly mixture, coating well.
• Set each coated strip onto the foil lined pan, leaving a little space between each.
• Freeze until firm- approximately 2 hours or so.
• (Once frozen, you can store in a freezer bag for 1 month), then store in airtight freeezer containers.
• When ready to serve, preheat oven to 425 degrees F.
• Set frozen chicken fingers in a single layer on a lightly greased foil lined jelly roll pan (or large cookie sheet with sides)- approx 15x10".
• Bake 18-20 minutes from frozen until no longer pink inside and outside is golden.
• Serve warm with a bowl of dressing for dip.

HOMEMADE FROZEN CHICKEN FINGERS

Steps:

• For the chicken fingers: Combine the cereal, melba toast, Parmesan, parsley if using, paprika and 1/2 teaspoon salt in a large resealable bag and, using the bottom of a skillet or rolling pin, crush into a coarse meal. Dump out into a shallow dish. Whisk the egg whites with 2 tablespoons water in another shallow dish.
• Dip the chicken tenders into the egg white, shake off the excess, and coat thoroughly in the coating. Bake immediately, or refrigerate up to 1 hour before baking. To freeze, arrange the breaded chicken tenders on a baking sheet and freeze until hard, 1 to 2 hours. Store in resealable freezer bags for up to 1 month.
• For the sauce: Combine the yogurt, basil, red pepper, 1 tablespoon water, vinegar, garlic and salt to taste in a small bowl; stir together. Wrap and refrigerate until ready to serve.
• Preheat the oven to 425 degrees F. Fit a rimmed baking sheet with a wire rack and spray with cooking spray. Generously spray the fresh or frozen chicken tenders all over with cooking spray. Arrange on the prepared rack and bake, flipping halfway through, until golden and crispy and cooked through, 15 to 20 minutes (if frozen, 20 to 25 minutes). Remove from the oven and season with salt. Serve with the dipping sauce.

CORNFLAKE CRUSTED CHICKEN

Steps:

• preheat oven to 400 degrees.
• salt, pepper and put chicken poultry seasoning on breast front and back.
• mix egg and water in a bowl.
• crush cornflakes and mix in butter ( i use land of lakes) and more chicken poultry seasoning to taste.
• dip breast into egg/water mixture and roll in the cornflake crust to coat. Mixture will be moist so you may have to pat it on there.
• I also make extra crust if needed and pat it onto tops of breast once I place them onto my baking sheet.
• bake at 400 for about 30 mins or untill done.
• I serve with a veggie on side and mashed potatoes with white peppered gravy. I always serve extra gravy to dip chicken inches.

CHICKEN FINGERS

Steps:

• Cut chicken breasts lengthwise into strips (chicken fillets can be left as is). Coat the strips with flour then dip each in the beaten egg.
• Roll the strips in the cornflakes.
• Set the strips on wax paper until ready to cook.
• At this point the strips can be refrigerated for use the next day.
• In a non-stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil.
• Add half of the chicken and cook for 3-5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm.
• Repeat with the remaining margarine, oil and chicken fingers.
• *Oven bake method: Preheat oven to 400 F.
• Put chicken fingers on a greased cookie sheet and bake for 15 to 20 minutes turning once. The coating should be crisp and the chicken should be juicy without any pink inside.