Crisp Chicken Fingers

1. 1

   Heat oven to 425u00b0.

2. 2

   In shallow bowl, combine cornflakes, garlic powder and dry mustard.

3. 3

   Dip chicken pieces in melted margarine; roll in cereal mixture, coating evenly.

4. 4

   Place in ungreased 15 x 10 x 1-inch baking pan.

5. 5

   Bake at 425u00b0 for 10 to 15 minutes or until chicken is no longer pink and coating is crisp.

6. 6

   Serve warm with variety of dipping sauces, such as sweet and sour, honey mustard or barbecue sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.