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1/2 cup flour
2 eggs
3 tablespoons maple syrup
2 pounds chicken fingers
cornflakes
Preheat the oven to 425 degrees Fahrenheit.
In a gallon ziplock, combine the flour, eggs, and maple syrup mix well. Add the chicken fingers and mix well until coated in batter.
In a dinner plate, pour cornflakes. Use a small plate on top to crush the flakes. (Not too crushed.) Press the battered chicken fingers into the cornflakes. Place them on a lined cookie sheet.
Coat nicely with cooking spray. Bake for about 20 minutes, until coating is nice and golden.
You can make a dipping sauce by mixing: 1/2 cup mayo, 1 and 1/2 tablespoons maple syrup, 1 tablespoon spicy brown mustard. The chicken fingers also taste really good plain.
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