Crunchy Chicken Fingers

Salt and Pepper

¼ C. Flour

1 Chicken Breast Fillet, about ¼ lb., cut into 6 strips

1 small Egg, lightly beaten

1 2/3 C. Cornflakes, crushed with rolling pin

2 T. Vegetable Oil

 

Lightly season the flour and put into a plastic bag.  Add chicken pieces and shake until coated.  Dip the chicken fingers in beaten egg, and then roll in corn flakes.  Heat oil in frying pan, add chicken and sauté for about 6 minutes on each side, until crunchy on the outside and cooked through.

 

 

From First Meals