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      US-Israel Recipe: Crunchy Corn Chicken Fingers

      Parve sour cream is hard to find in Israel, but coconut milk will do.
      By Sina Mizrachi, Joy of Kosher
      First Publish: 6/7/2013, 3:23 PM / Last Update: 6/14/2013, 3:23 PM

      Corn Chicken
      Corn Chicken
      INN: JG


      1 pound chicken breast, thinly sliced

      3 cups corn flakes cereal

      1/3 cup parve sour cream (Tofutti brand)

      1 tablespoon 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.

      Joy of Kosher with Jamie Geller is the No.1 kosher food and recipe website, featuring more than 6,000 recipes from Geller,kosher chefs, food bloggers and community members. The companion print magazine is published bimonthly and is revolutionizing the way people think about kosher food.