1 pound boneless, skinless chicken breasts
1/2 cup flour
2 eggs, beaten
2 1/2 cups crushed corn flakes
2 tablespoons each margarine and canola oil
Cut chicken breasts lengthwise into strips. 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 to 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. Serves 6.
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