These home made chicken fingers and dip, are the main event of any party or get together you organize, they are sure to be a big hit. Easy and fun to make, they are also ideal for kids’ after school snack as a healthier alternative to the normal chicken nuggets. You can cook whole batches of chicken fingers and freeze them for later use.

Serves 4  
Cooking and Preparation Time: Approx 30 to 35 minutes

Lamb Brand Breadcrumbs 100g

Lamb Brand Plain Flour 50g

Lamb Brand Brown Sugar 15g (2 tbsp)

Lamb Brand Mixed Spice ½ tsp

Lamb Brand Fine Salt 1 tsp

Lamb Brand Ground Black Pepper ½ tsp

Corn Flakes Cereal 1 cup

Vegetable Oil 3 tbsp

Eggs 2, beaten

Chicken Breast Halves 700g

Honey Mustard 60ml

Barbecue Sauce 60ml

Preheat the oven at 375°C. Put the cereal into a shallow dish and crush the cereal up with your hands. Combine the breadcrumbs, brown sugar, salt, pepper and mixed spice together with the crushed cereal. Drizzle the vegetable oil evenly over the breading. Toss and turn to mix the oil all over the mixture. Meanwhile into another shallow dish sieve the flour and in another bowl beat the eggs. 

Cut the chicken breast into finger sized strips, turn them in the flour, then the eggs and last in the breadcrumbs mixture. Put the chicken fingers on a nonstick baking sheet and bake in a preheated oven for about 15 minutes or until golden brown. In the meantime prepare the dipping sauce. Mix together the honey mustard and the barbecue sauce and when fingers are ready dip into the sauce mixture.