Homemade baked chicken fingers marinated in buttermilk and covered with crispy crushed cornflakes and breadcrumbs. They’re great for dipping in honey mustard sauce or ranch dressing.
1/2 cup low-fat buttermilk (or 1/2 cup milk and 1/2 tbsp lemon juice)
1/2 cup crushed corn flakes
1/4 cup breadcrumbs
1 tablespoon flaxseed meal
1 teaspoon garlic powder
1 teaspoon oregano
1/4 teaspoon black pepper
1 teaspoon olive oil
Preheat oven to 400 degrees.
In a medium glass or plastic bowl, combine chicken breast and buttermilk.
Cover and put in refrigerator for 10-15 minutes, or longer if you have time.
Combine corn flakes, breadcrumbs, flaxseed, garlic powder, oregano, and black pepper in large ziploc bag.
After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat.
Add olive oil to shallow baking pan.
Place chicken in pan.
Bake for approximately 6 minutes on each side, or until chicken is thoroughly cooked.
I served these with noodles, mixed veggies and dipping sauce. Cole asked for ketchup for dipping too and that also worked very well. Tony thought they tasted way better than the frozen chicken fingers I usually get. I totally agree. The boys really liked these and gobbled them all up. Yes, even Cole. You won’t believe it but he actually said they were ‘better than lollipops’. Better than lollipops!! I’m still in shock.
-Recipe adapted from Recipezaar