cereal
chicken fingers
dinner
hot sauce
kid-friendly
lunch
main dish
maple
snacks
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Breakfast-For-Dinner Recipes: Cornflake Chicken Fingers & Belgian-Style Waffles

Breakfast-For-Dinner Recipes: Cornflake Chicken Fingers & Belgia…

Chicken Dinner for Picky Eaters + Rach's Savory French Toast

Get Ready for Summer With Baby Back Ribs + Rach's Mixed Grill Me…

Comedian Heidi Gardner "Pleads" for This Celeb to Host "SNL" Aga…

Long Island Restaurant Leilu Helps Local Musicians Survive Pande…

How to Make John's "Spring Forward" Vodka Cocktail

How to Make Pasta with Peas, Lemon-Ricotta and Pistachio | Racha…

SNL's Hilarious Heidi Gardner + Rach's Easy Pasta with Peas, Ric…

Rach's Greek Stuffed Peppers + Her Sister Maria is Making Apple …

How to Make White Chicken Chili for Two

How to Make Apple Puffs with Store-Bought Puff Pastry | Rachael'…

The Skincare Products Men Should Be Using—According To a Beauty …

How to Make Chocolate Chip Cake Mix Banana Bread

How to Make Chickpea Soup with Crispy Kale | Rachael Ray

How to Make Red Velvet Chocolate Chip Cake Mix Cookies

How to Make Carrot and Butternut Curry

We Asked Meat-Loving Family of 8 to Go Meatless for ONE WEEK

No Makeup Challenge: Woman Who Spends Hour Per Day Doing Makeup …

3 Stylish + Supportive Swimsuits for Different Body Types

2022 Home Gadgets That Make Life Easier

See how this recipe was made on Facebook Live!

Ingredients

  • 1 cup maple syrup
  • 6 tablespoons butter
  • 2 teaspoon apple cider vinegar
  • 6 cups cornflake cereal
  • Salt and pepper
  • 1 pound chicken tenders
  • 1 cup flour, for dredging
  • 2 eggs
  • 1/2 cup buttermilk
  • Canola oil, for frying
  • Hot sauce, for serving

Preparation

Place the maple syrup, butter and apple cider vinegar in a high-sided skillet over medium-high heat. Mix well as the butter melts then bring to a boil. Boil for a minute or two then turn off the heat. Leave the pot on the stovetop to keep warm.
 
Heat a pot of oil over medium-high heat or fill a tabletop fryer to 375°F. To bake the chicken fingers, preheat oven to 375°F.

 
In a food processor, pulse the cornflakes until they resemble a coarse breadcrumb. Season with 2 teaspoons salt and 1/2 teaspoon of pepper, and pulse to combine. Place crumbs on a sheet cookie sheet or plate for breading and set aside.
 
Whisk the eggs with the buttermilk in a small sheet tray or plate. Season with a 1/4 teaspoon salt and a pinch of pepper. Place the flour on a separate sheet tray or plate season with a 1/4 teaspoon salt and a pinch of pepper. Season the chicken tenders with 1/2 teaspoon salt and a pinch of pepper.
 
Bread the chicken by dipping it first into the flour, shaking off any excess, then into the egg mixture, making sure it’s coated well. Lastly, dip into the cornflake mixture to coat. Place the breaded chicken tenders on a tray and set aside. Repeat with remaining tenders.
 
If frying, make sure your oil temp is at 375°F. Working 4 at a time, fry the chicken fingers until dark golden brown, about 6-8 minutes, or until a digital thermometer reads 165°F when inserted inside. Place the fried chicken fingers onto a cooling rack set into a sheet tray in a 200°F oven to keep warm as you fry the remaining chicken.
 
If baking, place the breaded chicken tenders on a sheet tray lined with a cooling rack. Spray the chicken tenders with cooking spray and place into the oven for 20 minutes or until crispy and brown.
 
Add chicken fingers and warm maple syrup mixture to a large mixing bowl and toss to coat. Serve immediately.
 

MORE:

Everything Chicken Fingers with Tahini Dipper

Garlic-Bread Chicken Nuggets with Balsamic Ketchup

OMGarlic Knots