Crispy Cornflake Chicken Strips
Tender chicken breast strips baked in a crunchy cornflake crust. Lighter than fried nuggets but with a similar snap.
- Time
- 35 min
- Serving
- 528 kcal
- Ingredients
- ≈ $2.23
- Protein
- 56 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 200 g
- 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 3 Wheat flour 25 g
- 4 Corn flakespack 300 g ≈ $2.80 35 g
- 5 Paprika 2 g
- 6 Salt 2 g
- 7 Ground black pepper 1 g
- 8 Sunflower oil 5 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 400°F (200°C) or air fryer to 375°F (190°C).
Cut chicken1 breast into 2–3 cm (¾–1¼ inch) thick strips.
Whisk egg with flour, paprika, salt, and pepper into a thick batter.
Crush cornflakes4 into coarse crumbs.
Dip chicken1 in batter, then coat evenly in cornflake4 crumbs.
Arrange on parchment paper, lightly drizzle with oil.
Bake 20 minutes in oven or 12–14 minutes in air fryer until golden and cooked through.
Tips
- Why it works
- Crush the cornflakes so the coating sticks better and doesn't fall off while baking. If you leave them whole, the crust is loose and comes off.
- Substitutions
- Replace the flour with 25 g of breadcrumbs for a coarser texture. Use 1 tsp of turmeric instead of paprika for a bright color without the heat.
- Common mistakes
- The chicken is raw inside if the meat looks white or translucent when you cut it. Check the temperature: the center should reach 75 °C.
- Storing and reheating
- Keep in the fridge for 2 days in a closed container. Reheat in the microwave for 1-1.5 minutes with a lid, adding 1 tbsp of water for juiciness. Don't freeze.
- Serve with
- Serve with mashed potatoes and green peas for a family dinner. For kids, add ketchup or sweet sauce for dipping.
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