Jamaican Chicken Fingers

Ready in
45 minutes


  • 1 Pound Boneless, skinless chicken breast halves
  • 2 Egg whites, slightly beaten
  • 1 Tbsp. Water
  • 4 Cups Kelloggs Corn Flakes® cereal
  • 2 Tsp. Vegetable oil
  • 1 Tsp. Jerk Seasoning
  • 1/3 Cup Honey-Mustard Salad Dressing
  • 1 Tbsp. Orange Juice
  • 2 Mangoes, pitted, peeled and sliced


Prep Time
15 minutes
Cook Time
30 minutes
Ready in
45 minutes
  1. Lengthwise cut chicken pieces into 3/4-inch-wide strips. Set aside.
  2. In shallow dish whisk together egg whites and water. On piece of wax paper toss together cereal, oil and jerk seasoning.
  3. Dip chicken in egg white mixture. Roll in cereal mixture, gently pressing cereal mixture onto all sides. Place in single layer on baking sheet lined with foil and coated with cooking spray. Bake at 450° F for 11 to 13 minutes or until tender and no longer pink.
  4. Meanwhile, in small bowl stir together salad dressing and orange juice. Serve as dipping sauce with chicken and mango slices. (Mangoes make a delicious accompaniment to these chicken fingers, but if they are not in season, use fresh or canned pineapple or orange sections)