This oven baked chicken fingers recipe is a healthy homemade spin on the kids menu. The chicken tenders are coated in Dijon mustard and organic corn flakes.
Chicken breast, boneless, skinless
(boneless skinless; cut into strips)
Instructions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
In a small food processor, pulse the cornflakes with the salt and paprika until finely ground. Remove to a shallow bowl and drizzle in the olive oil. Whisk with a fork until the cornflake crumbs are coated and not clumping together.
In a second bowl, beat the eggs until smooth.
In a large mixing bowl, combine the Dijon and garlic. Add the chicken and toss until well coated.
Working one by one, dredge the chicken in the cornflake mixture, shaking off any excess. Dip the tenders in the egg and return them to the cornflakes, pressing down until fully coated. Arrange the tenders in an even layer on the baking sheet.
Bake in the oven until golden and crispy, 15 to 20 minutes. Allow to cool slightly on the tray, then serve alongside ketchup and mustard.
