Nutty Baked Chicken Fingers

These homemade chicken fingers use crushed cornflakes and finely chopped pecans for a crunchy baked coating. Kids can help crush the cereal, measure the ingredients, and mix the breading while an adult handles the raw chicken.

Prep Time: 15 minutes
Cook Time: 15-20 minutes
Yield: About 4 servings

Ingredients

• 1/3 cup crushed cornflakes
• 1/2 cup finely chopped pecans
• 1 tablespoon dried parsley
• 1 pound boneless, skinless chicken breast or tenderloins, cut into strips
• 2 tablespoons milk, plus more if needed

Directions

1. Preheat the oven to 400°F. Lightly grease a baking sheet or line it with parchment paper.
2. Combine the crushed cornflakes, chopped pecans, and dried parsley in a shallow bowl.
3. Pour the milk into a second shallow bowl.
4. Dip each chicken strip into the milk, then coat it well with the cornflake and pecan mixture.
5. Arrange the coated chicken strips in a single layer on the prepared baking sheet.
6. Bake for 15-20 minutes, depending on the thickness of the strips, until the coating is crisp and the chicken reaches an internal temperature of 165°F (74°C).
7. Serve warm with your favorite dipping sauce.