Remember the cornflake-crusted chicken that Mom used to make? It’s worth repeating! As I headed out for a late afternoon cooking class, I suggested to Emma that I’d be home a little late to make dinner, printed off the old recipe, and off I went. I returned a couple of hours later to discover these crispy golden tender chicken bits, hot out of the oven.
Mom’s working, Emma’s cooking, turning hunger into happiness.

Oven-Fried Chicken Fingers

1 pound skinless boneless chicken breast halves
3 tablespoons butter, melted
1/2 teaspoon coarse salt
1/4 teaspoon black pepper
3 cups cornflakes, coarsely crushed

PREHEAT oven to 425°F.

LINE a rimmed baking sheet with parchment paper or foil.

POUND chicken between sheets of plastic wrap with flat side of a meat pounder or with a rolling pin into uniform thickness.

CUT chicken lengthwise into 1/2-inch-wide strips.

COMBINE butter, salt, and pepper in a shallow dish.

PLACE cornflakes in another shallow dish.

DIP chicken in butter, then dredge in cornflakes, pressing flakes firmly to help adhere.

TRANSFER as coated to baking sheet.

BAKE until chicken is golden and cooked through, about 15 minutes.

COOL chicken on the baking sheet on cooling rack 5 minutes.

SERVE immediately, with your choice of dips