Ingredients for Baked Cornflake Chicken Strips
- 2 cups Corn Flakes
- 1/2 cup All Purpose Flour
- 1 teaspoon Seasoning Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Poultry Seasoning
- 2 large Eggs
- 2 tablespoons Water
- 4 Boneless Chicken Breasts (cut into strips)
- 1 tablespoon Olive Oil
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How to Make Baked Cornflake Chicken Strips
- Preheat oven to 400°F (200°C).
- Finely crush 2 cups of cornflakes using a food processor or zip-top bag and rolling pin.
- In a shallow dish, combine crushed cornflakes, 1/2 cup all-purpose flour, 1 teaspoon seasoning salt, 1/2 teaspoon black pepper, and 1/2 teaspoon poultry seasoning.
- In a separate shallow dish, whisk together 2 large eggs and 2 tablespoons of water.
- Dip each chicken strip into the egg mixture, ensuring it's fully coated.
- Roll the egg-dipped chicken strip in the cornflake mixture, pressing firmly to adhere the coating.
- Place the coated chicken strips on a baking sheet lined with parchment paper.
- Drizzle with 1 tablespoon of olive oil.
- Bake for 30-40 minutes, or until the chicken is cooked through and the coating is golden brown and crispy. Baking time may vary depending on the thickness of the chicken strips. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Serve immediately with your favorite dipping sauce (ranch, honey mustard, BBQ are all great options!).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
12g
Fat
23g
Carbs
12g
