CRUNCHY CHICKEN FINGERS
- 2 lbs. Chicken Breast - cut into strips
- 2 cup Corn Bread Stuffing mix - I use buttery crackers too
- 1 Egg
- 2 tablespoons Milk
- 2 tablespoons Honey
- 2 tablespoons Butter
Preheat oven to 375
Put corn bread stuffing mix or cracker mix into plastic bag. Seal. Use rolling pin or other hard object to crush. Pour into pie plate or bowl.
Crack egg into bowl and beat. Add milk, honey and any other seasoning you want.
Dip each piece of chicken into egg mixture, coating completely. Then roll each piece in crumb mixture. Press crumbs onto pieces so they stick.
Place chicken pieces in baking pan. Sprinkle chicken with remaining crumb mix.
Melt butter in saucepan and pour over chicken pieces.
Bake for 45 minutes or until no pink color is left in center or chicken piece.
From a children's cook book...I think. Anyways we love it! Stays very crispy!