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Oven-Fried Chicken Fingers

Source of Recipe


From "The Best of Gourmet, 20th Anniversary Edition"






List of Ingredients



• 2-1/2 pounds skinless, boneless chicken breast halves
  
• 1-1/2 sticks (3/4 cup) unsalted butter, melted
  
• 3/4 tsp salt
  
• 1/4 tsp black pepper
  
• 7 cups cornflakes, coarsely crushed
  
• Accompaniments: honey mustard sauce (recipe follows) and catsup
  






Instructions



1. Put oven racks in upper and lower thirds of oven and preheat oven to 425° F. Butter 2 large shallow baking pans. Gently pound chicken between sheets of plastic wrap with flat side of a meat pounder or with a rolling pin until 1/3-inch thick. Cut chicken lengthwise into 1/2-inch wide strips.
   
   
2. Stir together butter, salt and pepper in a shallow dish. Put cornflakes in another shallow dish. Working with one strip at a time, dip in butter, then dredge in cornflakes, pressing flakes firmly to help adhere. Transfer as coated to baking pans.
   
   
3. Bake, switching position of pans halfway through baking, until chicken is golden and cooked through, about 15 minutes total. Cool chicken in pans on racks to room temperature (crust will firm up as it cools).
   
   Serves 12 children.
   
   ..........
   
   HONEY MUSTARD SAUCE
   
   • 1 cup mayonnaise
   • 1/3 cup Dijon mustard
   • 2 Tbsp mild honey
   • 1/4 tsp salt
   
   Stir together all ingredients in a bowl until combined well.