Breaded Chicken Fingers


  • 8 boneless, skinless chicken breast halves
  • 1/2 cup butter melted (1 stick)
  • 3/4 cup crushed corn flakes
  • 1/2 cup Parmesan cheese
  • 3 tbs cup buttermilk ranch salad dressing
  • Preheat the oven to 350 degrees.
  • Place the butter in a shallow bowl.
  • In another bowl combine the cornflakes, cheese, and buttermilk ranch dressing.
  • Cut each breast into two pieces, lengthwise.
  • Dip the chicken in butter and then roll in  the corn flake mixture to coat.
  • Place chicken in a lightly greased baking dish.
  • Bake uncovered at 350 degrees for 30 to 35 minutes until brown and crispy.

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