Crisp Chicken Fingers - cooking recipe

Ingredients

3 c. cornflakes cereal, lightly crushed
1/8 tsp. garlic powder
1/8 tsp. dry mustard
2 whole chicken breasts, skinned, deboned, halved and cut crosswise into 1/2-inch strips
1/2 c. margarine or butter, melted

Preparation

Heat oven to 425\u00b0.
In shallow bowl, combine cornflakes, garlic powder and dry mustard.
Dip chicken pieces in melted margarine; roll in cereal mixture, coating evenly.
Place in ungreased 15 x 10 x 1-inch baking pan.
Bake at 425\u00b0 for 10 to 15 minutes or until chicken is no longer pink and coating is crisp.
Serve warm with variety of dipping sauces, such as sweet and sour, honey mustard or barbecue sauce.
Makes 30 appetizers.