Crunchy Corn Chicken Fingers
Servings
Ingredients
- 1 pound chicken breast thinly sliced
- 3 cup corn flakes cereal
- 1/3 cup parve sour cream Tofutti brand
- 1 tablespoon Ranch-style seasoning
Instructions
- Preheat oven to 350F. Lightly spray a baking dish with oil. In a shallow bowl, place the corn flakes and lightly crunch them, add the seasoning and stir. In another bowl, pour sour cream.
- Rinse the chicken cutlets and pat dry. Dip each strip into the sour cream and immediately firmly coat with corn crumbs. Repeat the process until all chicken strips are coated and placed in the baking dish. Bake at 350F for one hour.
My mother-in-law used to make this with an egg dip. Very crunchy and delicious (plus healthy) way to have “fried” chicken.
Hi, ive actually made this with mayonnaise and though it works, the crunchy cereal sogs up a bit. But it’s definitely a good back up option!!
why not mayonnaise?
This is a tough one, I have to work on making parve sour cream from soy milk, but until then, I might suggest cashew cream that you can make from raw cashews – see this for more info http://talronnen.ca/recipes/cashew-cream/
What else can be substututed instead of the Tofutti as we dont get that or other parev sour cream brand in Switzerland.