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Crunchy Corn Chicken Fingers


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Crunchy Corn Chicken Fingers


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Crunchy Corn Chicken Fingers


  • Ready Time : 0 min



  • 1 pound chicken breast, thinly sliced
  • 3 cups corn flakes cereal
  • 1/3 cup parve sour cream (Tofutti brand)
  • 1 tablespoon Ranch-style seasoning


Preheat oven to 350F. Lightly spray a baking dish with oil. In a shallow bowl, place the corn flakes and lightly crunch them, add the seasoning and stir. In another bowl, pour sour cream.

Rinse the chicken cutlets and pat dry. Dip each strip into the sour cream and immediately firmly coat with corn crumbs. Repeat the process until all chicken strips are coated and placed in the baking dish. Bake at 350F for one hour.


About Sina Mizrahi


Sina Mizrahi is a full time wife and mother living in California. Visit her blog at www.thekosherspoon.com where she shares her kitchen concoctions and experiments.




5 Responses to Crunchy Corn Chicken Fingers

  1. avatar says: libarab

    What else can be substututed instead of the Tofutti as we dont get that or other parev sour cream brand in Switzerland.

  2. avatar says: grw029

    why not mayonnaise?

  3. Hi, ive actually made this with mayonnaise and though it works, the crunchy cereal sogs up a bit. But it’s definitely a good back up option!!

  4. My mother-in-law used to make this with an egg dip. Very crunchy and delicious (plus healthy) way to have “fried” chicken.

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