Basics: Oven-Fried Chicken Fingers

Another installment of our (very) occasional series on basics, staple recipes every cook should have in their arsenal.

It's been a while since my last McNugget or dino-shaped "Now with more cardboard!"finger food. Atlanta's favorite chikin eating cows reign supreme, delivering us from bland, dry chicken bricks but unfortunately causing a heated nuggets vs. strips debate. Today, I prove that we can leave all that mess behind and shake n' bake our way to healthy, scrumptious fingers of chicken. Because the only dinosaur-shaped food I plan on eating is genetically reconstituted pterodactyl.

These succulent and healthy fingers comes from a cookbook entirely devoted to chicken, which also just happens to SMELL like chicken. In a good way.

This recipe is the only reason we have a box of corn flakes. It's been going strong for over two years.

BONUS: They travel quite well, and are known for making frequent picnic and Screen on the Green appearances.

Oven-Fried Chicken Fingers
Adapted from Cooking Light Chicken

1 1/2 pounds boneless chicken breast, sliced into finger
1 cup milk (optional: low-fat buttermilk)
1 1/2 cups corn flakes
1/2 cup seasoned breadcrumbs
1 teaspoon dried thyme
1 teaspoon paprika
pepper
1 tablespoon canola oil

1. Pour milk over chicken pieces in a bowl. Cover and chill for at least 10 minutes. In big zip-top plastic bag, crush corn flakes. Add bread crumbs, thyme, paprika and a few grinds of fresh black pepper.

2. Preheat oven to 400°. Spread oil evenly on a jelly roll pan.

3. Drain the milk from the chicken. Pop three or four pieces in the coating bag and shake to coat. Repeat with remaining chicken, arranging fingers on the pan in a single layer as you go.

4. Bake fingers for five minutes, then turn and bake five minutes on the other side. Serve with simple honey mustard. Lick fingers clean.


Honey Mustard

Honey
Mustard [whole grain, spicy brown or variety of your choice]

1. Mix