Crunchy Corn Chicken Strips

I've challenged myself this Chanuka season to leave my frying pan where it belongs. Not because I'm on a diet or anything. Simply because my family will undoubtedly get their share of oily goodness from other sources, many other sources. Sources I cannot control.

And because I'm on a diet.

So I've come up with a great, kid-friendly recipe, everyone can enjoy. Little crunchy corn chicken fingers that won't leave grease stains on your white and blue Chanuka-themed napkins.

They are light, crunchy, tasty, and baked!

These schnitzel-wannabes won't take you long to make, and won't keep you chained to your stovetop. You can pair it with a colorful salad to round off your Chanuka meal, or pack them in your children's lunchboxes. (You'll totally get the hard-to-earn coolest mom award from your child.)

Best of all, you'll have more room for



I wish you all a Happy Chanuka!

Enjoy your family gatherings, tap into the spirituality of the holiday, and

be present

amidst the craziness of the 8 days.

Have a beautiful holiday.

{you can also check out this guest post on


Crunchy Corn Chicken Fingers


1lb        chicken breast, thinly sliced

3 cups   corn flakes cereal

1/3 cup  parve sour cream (Tofutti brand)

1 tb       Ranch-style seasoning


Preheat oven to 350F. Lightly spray a baking dish with oil. In a shallow bowl, place the corn flakes and lightly crunch them, add the seasoning and stir. In another bowl, pour sour cream.

Rinse the chicken cutlets and pat dry. Dip each strip into the sour cream and immediately firmly coat with corn crumbs. Repeat the process until all chicken strips are coated and placed in the baking dish. Bake at 350F for one hour.