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Today is January 27, 2022

Crunchy Chicken Fingers



12 oz. skinless, boneless chicken breast halves
1 egg, lightly beaten
1 Tbsp. honey
1 tsp. yellow mustard
1 cup packaged cornflake crumbs, or 2 cups cornflakes, finely crushed
1/4 tsp. salt
Dash ground black pepper


Heat oven to 450 degrees. Cut chicken into 3/4-inch strips. In a shallow dish, combine egg, honey and mustard. In another shallow dish, stir together cornflake crumbs, salt and pepper. Dip chicken strips into the egg mixture; roll them in crumb mixture to coat evenly. Arrange chicken strips on a baking sheet. Lightly spray with nonstick cooking spray. Bake 12 to 15 minutes, or until chicken is cooked through. Serve with ketchup, if desired.


From “Winning Bearcat Recipes,” Forest High School Baseball

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