For family game-day get-togethers (or really any party at all), my mom’s sweet-savory chicken appetizer is the first snack to disappear from the buffet. She uses a tangy base sauce to coat the chicken, and then dips it in a crunchy coating before popping it in the oven. Her secret ingredient for the coating? Corn Chex cereal! This dinner recipe is my riff on that family party-food staple.
These chicken fingers are not only tasty, but they are easy to make-ahead. Simply coat the chicken fingers a few hours ahead of time, lay the strips out on parchment-lined baking sheets, cover and refrigerate ‘til ready to bake. Here’s the full how-to!
To begin, you simply place your Corn Chex in a zip-top, gallon-sized plastic bag. Then, you smash.
I like to use a rolling pin for crushing the cereal. Using a rolling pin gets you finer pieces and some jagged bits for a nicely varied, textured coating. Be careful not to completely pulverize the Chex!
Next, it’s a simple wet meets dry coating situation with a mixture of honey, mustard and mayonnaise making up the wet and the crushed Corn Chex cereal being the dry.
Once they are golden, crispy and the chicken is cooked through, mix up a quick sauce of honey and mustard for dipping, and then serve!