Another installment of our (very) occasional series on basics, staple recipes every cook should have in their arsenal.
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
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.
Mustard [whole grain, spicy brown or variety of your choice]