Cornflake Chicken Strips

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These cornflake chicken strips are crispy, crunchy, and easier to make than you’d expect. The coating gets golden and crisp without deep frying, and the seasoning keeps things super flavorful. The secret to super crunchy chicken strips is in how you build the coating.

I like this recipe for quick dinners because it uses ingredients I almost always have on hand. Cornflakes give you that crunchy coating without needing breadcrumbs or panko, and they bake really crispy.

Testing the Recipe

I have tested coating chicken a few ways, including skipping flour and using bigger cornflake crumbs, and both make the coating fall off or cook unevenly. Crushing the cereal and using the classic panné technique for breading (flour, egg, crumbs) makes everything stick properly and cook evenly.

This dish is great for weeknights, kid-friendly dinners, or even meal prep. It also works really well with dips, wraps, or just alongside fries or a simple salad. Dip in ketchup, honey mustard, or honey dill! Hot Honey Mustard from our sister site Forking Flavorful is shown in the photos – a perfect match for these chicken strips!

Allergic to eggs? Try my breading technique from my crispy chicken wraps using a flour batter.

Ingredients

See the recipe card for exact amounts.

• Chicken breast: Cut into even strips so they cook at the same rate. You can also use chicken tenders if you want to skip that part of the prep.
• All-purpose flour: Helps the coating stick. Don’t skip this, or the egg and the cornflakes won’t hold.
• Chipotle chili powder: Adds a bit of smoky heat. You can swap with paprika if you want it mild.
• Garlic powder + onion powder: Basic flavor builders. Don’t skip them, or it can taste a bit boring.
• White pepper: Black pepper works fine too.
• Oregano: Adds a subtle herby flavor. Optional but recommended.
• Salt: For balance.
• Egg: Helps keep the cornflakes on.
• Cornflakes: Crush them into small flakes, not dust. You want texture!

Tips for Making Cornflake Chicken Strips

• Press the cornflakes firmly onto the chicken so they don’t fall off while baking.
• Don’t overcrowd the pan or the coating will steam instead of crisp.
• If you want extra crispiness, spray lightly with oil before baking.
• Flip halfway through for even browning.
• Cut the chicken evenly so nothing overcooks or dries out.

Instructions

How to make cornflake chicken strips, super easy!

1. Crush the cornflakes into small pieces. Leave some texture, don’t turn them into powder.
2. In a shallow bowl, mix the flour with the chipotle chili powder, garlic powder, onion powder, white pepper, oregano, and salt.
3. In a second bowl, beat the egg.
4. Dredge each piece of chicken in the flour mixture, coating fully.
5. Dip into the egg, letting excess drip off.
6. Press into the crushed cornflakes, making sure the coating sticks well on all sides.
7. Place on the prepared baking sheet, leaving space between each piece.
8. Bake for 18–22 minutes, or until golden brown and cooked through. The coating should be crisp and the chicken should reach 165°F internally.

Storage

Store leftover chicken in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or air fryer to bring the crispiness back. The microwave will make the coating soft.

What to Serve With Cornflake Chicken

These are great with simple sides like fries, roasted potatoes, or a quick salad. They also work really well in wraps or sandwiches with lettuce, pickles, and a creamy sauce like ranch or a spicy mayo.

You can also serve them with dipping sauces like honey mustard, barbecue sauce, or a honey dill sauce. I developed a hot honey mustard sauce recipe for our sister site Forking Flavorful to serve with them.

FAQs

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