Cornflake-Coated Chicken Strips

Cornflake-Coated Chicken Strips


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If you ever run out of food during a football game, these crispy chicken strips have your back. As for the cornflake golden crust? Let's just say it was made for dipping.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 2 boneless, skinless chicken breast halves, cut across into 1/2-inch pieces
  • 1/2 C. low-fat buttermilk
  • 4 C. whole-grain corn cereal (recommended: Corn Chex or corn flakes)
  • 1 large egg
  • 1/4 tsp. salt
  • freshly ground pepper
  • cooking spray

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Preheat oven to 400 degrees F. Combine the chicken and buttermilk in a shallow dish. Cover and chill for 15 minutes. While the meat is marinating, crush the cereal in a sealed plastic bag, using a rolling pin. Transfer the crumbs to a shallow dish. In another bowl, lightly beat the egg with salt and pepper. Dip each piece of chicken first in egg mixture, then in cereal and arrange them on a baking sheet. Bake for about 30 minutes until golden brown and crisp, flipping them on the other side after the first 15 minutes.

Serve with honey mustard sauce (1/2 C. Dijon mustard + 1/2 C. honey + 2 Tbsp. mayonnaise + 1 Tbsp. lemon juice + salt and pepper)

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