Dijon Baked Chicken Fingers

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   1.

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   Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper.

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   2.

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   In a small food processor, pulse the Corn Flakes with the salt and paprika until finely ground.

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   Remove to a shallow bowl and drizzle in the olive oil.

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   Whisk with a fork until the Corn Flake crumbs are coated and not clumping together.

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   3.

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   In a second bowl, beat the eggs until smooth.

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   4.

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    In a large mixing bowl, combine the Dijon and garlic.

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    Add the chicken strips and toss until well coated.

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    5.

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    Working one by one, dredge the chicken in the Corn Flake mixture, shaking off any excess.

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    Dip the tenders in the egg and return them to the Corn Flakes, pressing down until fully coated.

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    Arrange the tenders in an even layer on the baking sheet.

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    6.

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    Bake in the oven until golden and crispy, 15 to 20 minutes.

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    Remove tray from oven.

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    Allow to cool slightly on the tray, then serve alongside ketchup and mustard.

* Per serving · 4 servings · Values may vary.

No additional tips available.