"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Chicken Fingers Recipe

  Tried it? Rate this Recipe:


This recipe for Chicken Fingers, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lynn Di Carlo - Atlantic Ward
Added: Tuesday, April 1, 2008


1 egg
1/2 c skim milk
1 t Dijon-style mustard
1/4 t salt
1/4 t black pepper
1/2 c all-purpose flour
2 c corn-flake crumbs
1 1/2 lbs boneless chicken breasts, cut into 1 1/2 x 1 inch pieces
1 1/2 T margarine, melted

Honey-Mustard Sauce
1/4 c honey
1/4 c Dijon-style mustard
1/4 c reduced fat mayonnaise
1/2 t Worcestershire sauce

Whisk together egg, milk, mustard, salt and pepper in a small bowl. Whisk in flour. Place corn-flake crumbs in shallow pan. Dip chicken pieces in egg mixture, then crumbs to coat completely. Place chicken fingers on an ungreased baking sheet. Lightly brush chicken with melted margarine.

Bake in a preheated 350 oven for 20 minutes or until chicken is cooked through and coating is crispy. Serve with Honey-Mustard Sauce if you wish.

Honey-Mustard Sauce
Mix together honey, mustard, mayonnaise and Worcestershire in a small bowl. Serve in a hollowed-out sweet red pepper if you wish.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!