2 lbs. Chicken breast, sliced thin into fingers
1 cup sour milk (combine 1 cup of milk with 1 teaspoon vinegar and let stand for ten minutes until the milk curdles)
For Cornflake Coating:
2 cups crushed original Cornflakes cereal
1/2 cup All Purpose flour
1/2 cup Cornmeal
1 tablespoon dried oregano
1 teaspoon paprika
1 teaspoon salt and pepper (each)
1/2 teaspoon garlic powder
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F.
Marinate Chicken in sour milk while preparing the cornflake coating.
In a large bowl, combine cornflakes, flour, cornmeal and seasonings.
Dip each chicken strip into the cornflake mixture and place on a baking tray. Drizzle each pan with vegetable oil and let bake for approximately 25 minutes or until golden.
Enjoy with Love,