Crispy Chicken Fingers

Total Time:
43 min
Prep:
15 min
Inactive:
20 min
Cook:
8 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
  • 1/2 cup lowfat buttermilk
  • Cooking spray
  • 4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • Honey-Mustard Sauce, recipe follows
Directions

Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.

Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes. Leave the chicken on the baking sheet to cool slightly. It will become crispier.

Serve with the mustard sauce.

Honey-Mustard Sauce:

1/2 cup Dijon mustard

1 tablespoon mayonnaise

3 tablespoons honey

In a small bowl, stir together the mustard and mayonnaise until smooth. Stir in the honey.

Yield: 1 1/4 cups


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    These taste just fine, nothing special. I added plenty of different spices, I think they would be pretty boring without. The honey mustard had a little bit too much of a bite for me I'd probably do half dijon and half yellow next time.
    Excellent receipe, did as some suggested and used a rack on the cookie sheet, wasn't really expecting much from the mustard sauce but boy what a nice compliment to the chicken fingers, and with a side of Ellie's macaroni salad, what a healthy treat for supper!
    Made this tonight and the chicken fingers were moist and crispy. Loved the honey mustard sauce. Will be making gain soon. Bye Bye fast food restaurants! Used less dijon mustard and a little more honey.
    This recipe was really good, turned out great! The only thing is that it taste kinda of plain and so for next time I think I may use a bit of honey cereal to give it a honey taste. 
    The honey mustard was okay. I defiantly recconmend this recipe for further use.
    This recipe is very good! My husband enjoyed it. The buttermilk kept the chicken really moist. A winner. I used corn flakes as there was no Chex to be found (I recently moved to Wales from St. Louis, MO. Forgot to buy honey, so will try the dip next time. I added a little bit of breadcrumbs to keep my mixture together, but I think it would be better without it.
    YuMmO!! Very tender and sooooo Delish..i picked up honey chex cereal by accident and it added a lil extra flavor. My family love them! Thanks
    Nice and moist - however the smell of the cornflakes destroys it for me. I guess my daughters didn't crush it fine enough. They did a great job with the honey mustard. All is good except for the cornflake crust for me. Easy recipe though. Thanks
    I marinated my chicken in buttermilk, 1 teaspoon each Mrs. Dash Salt-Free Chipotle Southwestern spice and 1 teaspoon poultry seasoning and freshly ground pepper for 2 hours in the fridge. I also threw some of those spices in the breadcrumbs, and cooked as directed. The chicken was incredible!! It was SO tender & juicy! I had mine with fat free ranch dressing & I made the honey dijon for my husband (although I tasted it and it was really good! - either way, this was fabulous! Hubby USED to be addicted to a certain fast-food chain's chicken nuggests...he said I ruined him forever!! He said he'll NEVER get fast-food, unhealthy chicken nuggests again!! Mission accomplished! I made onion rings with buttermilk and the seasoned bread crumbs out of one half an onion & baked them for 13 minutes at 400 F with the chicken on a separate sheet pan. They were awesome!!
    my kids enjoyed every bit of this recipe!
    Loved every bite of it! This was the most delicious chicken figers I have had and the honey mustard made it even better! I love the fact that it is absolutely healthy. I will be making this quick and easy recipe for years to come!!!! :)
    Yum!! Made this last night for dinner! My kids who have eaten their fare share of chicken fingers loved them sooo much, and so did I. Although my husband was apprehensive about me cooking chicken fingers for dinner as he knows are kids picky about their favorites, he ended up relaxing enjoying this meal greatly once are kids were happy. I tweeked the recipe slightly, adding paprika and poultry seasoning to the buttermilk and substituting 1.5 cups of the crushed corn chex with panko as i didnt have enough (it turned out delicious. Also, my family is not a big fan of condiments so i decided to not make the sauce, so i cant judge on that. Anyways, I paired this dish with oven fries and steamed broccoli, and it was definitely a hit. Infact my kids requested this chicken again tonight!
    So yummy and really satisfied my chicken fingers craving. I loved the crunchiness of the corn chex crumbs. I can't believe how few calories this has! However, I do think the sauce recipe needs some tweaking. It was only okay in my opinion, a little bit bitter and it didn't really capture the familiar taste of the honey-mustard sauce they usually serve at the fast food joints. But the chicken fingers did capture this fast food taste, and were even more delicious and not as disgustingly greasy.
    These were great! Made them for my parents tonight, my dad says "Are we really having chicken fingers...?", but he ate almost 10 fingers! I added cajun seasoning to the buttermilk which made the chicken have a great kick. To save on calories with the mustard sauce, I simply mixed dijion mustard with honey.
    My picky toddler absolutely loved it. I added a little more honey to the sauce to cut down on the "bite" of the mustard. Looking forward to the leftovers!
    I tried this recipe exactly like it is we all liked it, even my 2yr old boy : )
    It is way more than two can eat, my husband and I loved it!
     I did take some suggestions from other comments on this sight and soaked the chicken in buttermilk, crushed garlic and honey mustard. I also used the food processor to grind the corn chex, Italian seasoning, cracked pepper and parmesan cheese. I also placed the chicken on a wire rack that I placed in the baking sheet. The chicken fingers came out very crispy and tasty. I baked the chicken in a convection oven at 400 for 20 minutes. Everyone has different tastes. the Honey mustard sauce was great, however, my husband said he would like it sweeter the next time, so I'll just add another Tablespoon of honey!
    Over all this was a great starter recipe. I didn't have the buttermilk, so I used plain yogurt with added pepper, garlic power, a little salt and pepper. I also seasoned the crushed cereal.(I don't like bland food) With the yogurt being so thick, I had no problem with the cereal sticking. The chicken was extra moist, but the bottom was a little soggy. I cooked the fingers for a little longer, and I think if I turn the chicken, during baking " the soggy bottom" problem will be solved. Over all this was a good recipe, but I always read the reviews, before attempting any of the posted recipes and they help me to tweak the recipe to my liking. I hope this helps
    Made this recipe twice now - something i hardly ever do with a picky husband. It turns out great and only took a couple minutes to put together. I used the corn chex and they work great. My husband prides himself in being a chicken finger conesiour, so I was so excited when these passed the test.
    I wonder how in the world you could spend 40 dollars on ingredients- a box of corn chex cereal, 1 lb of chicken, and buttermilk. I have never tried with corn flakes but can imagine how soggy it becomes because the cereal itself gets soggy in milk. I use corn chex which stays nice and crispy!
    made these into nuggets. will definitely try with corn flakes the next time. used another type of cereal so it was soggy. used the nuggets to top a salad and for the dressing used the honey mustard dipping sauce. loved the zip in the sauce!
    I follow the recipe exactly, however, the chicken would not taste like anything without the dipping sauce. So 5 stars for the sauce and 3 or the chicken.
    Tasted great and my very picky son loved them. Thanks Ellie for a great recipe.
    I followed the directions exactly but added a few spices to the cornflakes. They came out a little soggy and i had a little bit of trouble getting the breading to stick to the chicken without being a clumpy mess. But despite the texture I really enjoyed these. And they are fun to make with kids :)
    I made this for dinner with my daughters age 6 and 9. I used about 1 pound of strips, and used 2% milk and sour cream instead of the buttermilk. My 9 year old was busy devouring some plantains while my 6 year old ate 5 good sized pieces and asked for more!!
     
     My kids have good appetites, but this was crazy. They already asked if we could have them again tomorrow. Might not be the most appealing dish for adults, but it's nice because the kids can help make this easy meal before they enjoy eating it.
     
     
    Read some of your commets. I have a six year old daughter. i'm going to make this for her tomorrow. Will add afew spices let you know tomorrow.
    My husband and I both loved the taste of the crispy chicken and especially the honey mustard sauce. The chicken fingers came out nice and crispy. I put a cooling rack in a rimmed baking sheet and baked the chicken fingers on that. That way, they turned out crispy all around.
    the dipping sauce is excellent and the chicken was very juicy, but I am just not sure I loved the cornflakes.
    This was a terrible recipe!!!! I spent over $40 on the ingredients and ending up trhowing it out and fixing a frozen dinner. I made this for my family of six and nobody liked it which never happens. If you decide to make this anyway, then I would suggest making a small batch to see if you like it before investing a lot of money to purchase enough chicken to feed a large family.
    This recipe was such a winner with my kids. The leftovers are great for school
     lunches.
     
    I read the reviews and added A LOT of seasoning to mine (chili powder, garlic powder, onion powder, salt, pepper, paprika). I used cornflakes and crushed them in my food pro. The breading tasted good, but it was soggy (never got crispy, even with resting) and it didn't stick to the chicken at all. I may try them again and use some egg to help bind the breading, and use my broiler to try to get the breading crispy.
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