Cornflake-Crusted Chicken Strips

  • Difficulty: Basic
  • 30 minutes
  • One serving

These chicken strips are coated in cornflake crumbs and then baked to perfection. If your friends are coming over, be sure to make plenty! Because we assure you these strips will be flying off the plate in mere seconds!

Ingredients Needed for Cornflake-Crusted Chicken Strips

½ cup cornflakes
½ cup flour
2 tablespoons of paprika powder
salt
1 tablespoon garlic powder
1 egg
1 tablespoon milk
5 ounces of chicken breast
⅓ cup vegetable oil

How to Cook Cornflake-Crusted Chicken Strips

  1. Add the cornflakes in a plastic ziplock bag and crush them into small crumbs, then transfer them to a bowl.
  2. Add the flour, paprika powder, salt, and garlic powder in a separate bowl. Combine everything with a fork.
  3. Whisk the egg and milk to make some egg wash.
  4. Cut the chicken breast into thick strips. Coat them with flour mixture, egg wash, and cornflakes.
  5. Heat the vegetable oil in a skillet and fry the chicken strips on all sides until golden.
  6. When ready, remove them on a paper towel, to absorb the excess fat.
  7. Serve them with a dip.

2 Comments

  1. I had some chicken thighs that I had to use up, so I made this. Recipe never said how long to cook which was confusing. Corn flakes make the strips nice and crunchy. Any advice on freezing the cooked strips?

    • Let them cool off, then place them in a plastic freezer storage container featuring an air-tight lid. Write the storage date on a piece of freezer tape and place it on the lid as a reference. Set the freezer at zero degrees and freeze the strips for up to four months.

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