This recipe is actually a conglomeration of one my mother used to make and my own fresh spin on it. As my son was growing up, he loved chicken nuggets and chicken strips – it was his favorite dish to order any time we went out to eat.
I wanted to make chicken strips for him at home that were healthier than the deep fried version served in restaurants and fast food places. The following is the recipe is what I came up with – and my son absolutely loves these (my picky husband, too)!
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| Note: This is a bone-in, skinless chicken thigh crusted with cornflakes instead of chicken breast strips... still yummy! |
Cornflake Crusted Chicken Strips
2 – 3 boneless, skinless chicken breasts (2 large or 3 small)
Garlic salt
Pepper
Paprika
1 cup flour (approximately; add more if you run out)
2 eggs, beaten slightly with a sprinkle of water
2 cups coarsely crushed cornflakes
2 T. olive oil
Cut the chicken breasts into strips about one inch wide. Season both sides with the garlic salt, pepper, and paprika. Put the flour on a paper plate and coat both sides of the chicken strips.
Place the beaten eggs in a shallow dish, such as a pie plate. Place the crushed cornflakes in another dish or paper plate. Dip the flour-coated chicken strips first in the eggs, then into the cornflakes crumbs. Let rest for about half an hour.
Pour the oil into a large, shallow baking pan. Heat the oven to 375 degrees and place the oiled pan in it; let heat for about 5 minutes, until the oil is warm. Swirl it around the pan so it covers the entire surface. Place the chicken strips on the pan and return to oven. Bake 15 minutes. Remove from oven and flip the strips over; bake an additional 10 – 15 minutes until done (total cooking time depends on how thick the chicken breasts are).
Serve with ranch, barbecue, or honey mustard sauce for dipping.
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