Popular
Latest From the Show
Breakfast-For-Dinner Recipes: Cornflake Chicken Fingers & Belgia…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
See how this recipe was made on Facebook Live!
Ingredients
- 1 cup maple syrup
- 6 tablespoons butter
- 2 teaspoon apple cider vinegar
- 6 cups cornflake cereal
- Salt and pepper
- 1 pound chicken tenders
- 1 cup flour, for dredging
- 2 eggs
- 1/2 cup buttermilk
- Canola oil, for frying
- Hot sauce, for serving
Preparation
Place the maple syrup, butter and apple cider vinegar in a high-sided skillet over medium-high heat. Mix well as the butter melts then bring to a boil. Boil for a minute or two then turn off the heat. Leave the pot on the stovetop to keep warm.
Heat a pot of oil over medium-high heat or fill a tabletop fryer to 375°F. To bake the chicken fingers, preheat oven to 375°F.
In a food processor, pulse the cornflakes until they resemble a coarse breadcrumb. Season with 2 teaspoons salt and 1/2 teaspoon of pepper, and pulse to combine. Place crumbs on a sheet cookie sheet or plate for breading and set aside.
Whisk the eggs with the buttermilk in a small sheet tray or plate. Season with a 1/4 teaspoon salt and a pinch of pepper. Place the flour on a separate sheet tray or plate season with a 1/4 teaspoon salt and a pinch of pepper. Season the chicken tenders with 1/2 teaspoon salt and a pinch of pepper.
Bread the chicken by dipping it first into the flour, shaking off any excess, then into the egg mixture, making sure it’s coated well. Lastly, dip into the cornflake mixture to coat. Place the breaded chicken tenders on a tray and set aside. Repeat with remaining tenders.
If frying, make sure your oil temp is at 375°F. Working 4 at a time, fry the chicken fingers until dark golden brown, about 6-8 minutes, or until a digital thermometer reads 165°F when inserted inside. Place the fried chicken fingers onto a cooling rack set into a sheet tray in a 200°F oven to keep warm as you fry the remaining chicken.
If baking, place the breaded chicken tenders on a sheet tray lined with a cooling rack. Spray the chicken tenders with cooking spray and place into the oven for 20 minutes or until crispy and brown.
Add chicken fingers and warm maple syrup mixture to a large mixing bowl and toss to coat. Serve immediately.
MORE:
Everything Chicken Fingers with Tahini Dipper
Garlic-Bread Chicken Nuggets with Balsamic Ketchup
OMGarlic Knots