These versions of chicken fingers are healthy yet tasty as we don’t fry the fingers but bake them in oven.


Chicken pieces (approx. 4 inch long and 1/2 thick)

250 ml Buttermilk

1 Clove Garlic

1/2 Onion (fine dice)

Salt and Pepper

600 ml Crushed corn flakes

7.5 ml Paprika/ chilli powder

2 Carrot sticks

2 Celery sticks

50 gr Tomato ketchup

Large Zip lock bag for



Put the chicken in the large zip lock bag

Add butter milk, garlic, onion, salt and pepper seal for 1 hour

Pre heat oven to 175 °C

Add corn flakes, paprika, salt and pepper to a bag, lightly crush flakes coarsely.

Remove chicken from bag and bread (coat) pieces using corn flake blend

Place on a rack and place into pre heated oven 175 °C for 40 minutes

Garnish with vegetable sticks and tomato ketchup

About Bohemian Chef

Father to a lovely daughter, chef and traveller. Cooking is my passion and it has taken me places. Different cuisines and cultures have deeply inspired the stories I tell and the food I cook. This diary is a way of sharing those experiences about the food and travel journeys that touched my heart.

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