Baked Crispy Chicken Fingers


(Serves 5-6)

  • 350 g chicken breast, skin and bones removed
  • 200 g (2 cups) cornflakes, finely-crushed
  • 1 egg, lightly beaten
  • 16 g (1 tbsp) prepared mustard
  • 1 tsp honey
  • Dash of flour
  • Salt and pepper to taste
  • Chili or tomato sauce (optional)


  1. 4-inch strips. Thinly coat the chicken strips with dash of flour.
  2. In a shallow dish, combine egg, honey, salt and mustard. In another dish, stir together cornflake crumbs and pepper.
  3. Dip chicken strips into the egg mixture. Then roll chicken strips into the cornflake crumb mixture to coat thoroughly. Arrange chicken strips on an ungreased baking sheet.
  4. Bake about 12 minutes, or until chicken strips are golden in color.
  5. Serve with chilli or tomato sauce.

Young chef ’s role

Arrange chicken fingers on top of baking tray and coat chicken with cornflakes.

Nutrient content per serving:

Calorie 208 kcal
Carbohydrate 29.7 g
Protein 16.3 g
Fat 2.7 g

An educational collaboration with Nutrition Society of Malaysia

Recipes courtesy of ‘Buku Masakan Pilihan Pakar Pemakanan, Jilid 2: Resipi untuk Seisi Keluarga’ by Nutrition Society of Malaysia. To purchase this recipe book which includes 100 recipes, please email: [email protected]

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