Freezer Ready Cornflake Chicken Fingers Recipes

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.

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.

CAJUN-STYLE CHICKEN FINGERS

Steps:

• Cut chicken into 1 inch strips, or"fingers" about 3 inches in length.
• Mix together remaining ingredients, (except breadcrumbs and 3 tbsp. margarine), in a bowl and add chicken and mix well, insuring that chicken is coated on all sides.
• Allow chicken to marinate in this for at least 20 minutes.
• Coat chicken in breadcrumbs, shaking off excess, and place chicken fingers on plate.
• Heat margarine in skillet over medium heat; add chicken fingers, and cook until browned and crispy, about 5 minutes per side.
• Add more margarine to the skillet if necessary.
• Drain fingers on paper toweling.
• Serve hot with Tabasco sauce, if desired.

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).