These homemade, gluten-free chicken fingers are one of my perfect solutions: they're quick to prepare and cook, and quick to disappear off the boys' plates, because Noah and Will really love them! Served with these roasted sweet and russet potato "chips", and a mixed green salad loaded with colourful veggies, they make a nutritious dinner that is hands down better than a Happy Meal.
Crispy Corn Flake Chicken Fingers
4 skinless, boneless chicken breasts, sliced into strips lengthwise
3 cups corn flake cereal (I use Nature's Path brand, which is gluten-free, and sweetened with fruit juice rather than sugar)
sea salt and pepper, to taste
Preheat oven to 400 F.
In a food processor, pulse corn flake cereal to make coarse crumbs. Pour cereal crumbs into a shallow dish, and add sea salt and pepper to taste. Mix crumbs with seasonings.
The corn flake coating crisps up nicely in the oven and results in great tasting chicken fingers with a crunchy outside and a tender inside. Leftover chicken fingers packed with a variety of raw veggies make a great kids' lunch at school the next day, too. The best part about them, though, is that on busy weeknights, they make all of us happy!