US-Israel Recipe: Crunchy Corn Chicken Fingers

Parve sour cream is hard to find in Israel, but coconut milk will do.

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Sina Mizrachi, Joy of Kosher,

Corn Chicken
Corn Chicken


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.

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