Cornflake Chicken Strips Recipe
Crispy cornflake chicken strips baked until golden and crunchy, with simple pantry spices and no deep frying needed.
Servings: 4
Calories: 263kcal
Equipment
Ingredients
- 1 lb chicken breast cut into strips
- ¼ cup all-purpose flour
- ½ teaspoon chipotle chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon white pepper
- 1 teaspoon oregano
- ½ teaspoon salt
- 1 large egg
- 3 cups cornflakes crushed
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. (For easier cleanup and less chance of sticking. I skip this usually.)
- Crush the cornflakes in a bowl into small flakes, leaving some texture.
- In a shallow bowl, mix flour, chipotle chili powder, garlic powder, onion powder, white pepper, oregano, and salt.
- In a separate bowl, beat the egg.
- Coat each piece of chicken in the flour mixture.
- Dip into the egg, letting excess drip off.
- Press into the crushed cornflakes, coating well on all sides.
- Place on the baking sheet with space between each piece.
- Bake for 18–22 minutes, or until golden and cooked through (internal temp 165°F).
Video
Notes
Crush cornflakes to small flakes, not powder, for the best texture.
Press coating firmly so it sticks during baking.
Lightly spray with oil for extra crispiness.
Don’t overcrowd the pan or the chicken will steam instead of crisp.
Flip halfway through if needed for even browning.
Store in an airtight container in the fridge for up to 3-4 days.
Nutrition
Calories: 263kcal | Carbohydrates: 27g | Protein: 28g | Fat: 4g | Fiber: 1g | Sugar: 2g | Calcium: 27mg | Iron: 8mg
https://www.pipercooks.com/cornflake-chicken-strips/
Or visit the QR code below.