Crispy Chicken Fingers

This recipe is from Ellie Krieger.  I love her show and her cookbook!  These are soooo tasty and seriously taste fried!


  • 1 1/4 pound boneless, skinless chicken breasts, cut across into 1/2-inch pieces
  • 1/2 cup lowfat buttermilk
  • Cooking spray
  • 4 cups whole-grain corn cereal (recommended: Corn Chex or cornflakes)
  • 1/4 teaspoon salt
  • Freshly ground pepper
  • Dash of Cayenne pepper (I added this- it’s not in the original recipe)


Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes.

Spray a baking sheet with cooking spray. Put the cereal in a sealed plastic bag and crush with a rolling pin. Transfer the crumbs to a shallow dish. Season the chicken with the salt and a few grinds of pepper. Dip each piece of chicken in the cereal to fully coat and arrange on the baking sheet. Bake until cooked through, about 8 minutes(mine took waaay more than 8 minutes.  I had to bake mine for around 20 mins). Leave the chicken on the baking sheet to cool slightly. It will become crispier.


  1. Kara Ramsey says:

    I’m going to need to see a picture….please! 🙂

  2. yum i love finger food. these chicken fingers looks yummy

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