Chicken Fingers

chicken fingers

Makes 4 servings


  • 1 whole boneless, skinless chicken breast
  • 1 cup crushed cornflakes
  • 1 egg
  • 2 tablespoon fat-free milk
  • Barbecue, salsa, or honey mustard for dipping


  1. Wash hands and surfaces.
  2. Preheat oven to 400°F.
  3. Cut the chicken into finger-size pieces.
  4. Fill a large, zip-lock style plastic bag with the cornflakes; seal the bag and crush the cereal with the back of a wooden spoon.
  5. In a small bowl, whisk the egg and milk.
  6. Dip the chicken pieces into the egg mixture, then into the bag.
  7. Shake bag gently to cover, then place coated chicken on a baking sheet.
  8. Bake for 20 minutes, turning the pieces once during the cooking time, until chicken fingers are golden brown.
  9. Serve with barbecue sauce, salsa, or honey mustard.
  10. Refrigerate leftovers immediately.

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)