A friend sent me a recipe for cornflake chicken awhile back saying it was one of her kids’ favourite meals. I think I misread the directions in the recipe, but they turned out to be chicken strips – and my kids LOVED them! This isn’t that exact recipe but it doesn’t matter because my kids still love these and actually beg me to make them. Definitely healthier than frozen chicken strips as they’re coated with cornflakes instead of breading and they are baked. But still satisfyingly crunchy and yummy!
450 grams skinless, boneless chicken breasts / 2 eggs / 3/4 cup all-purpose flour / 1 tsp garlic powder / 1 and 1/2 tsp seasoned salt / 1 tsp paprika / 1/4 tsp cayenne pepper / 2 cups cornflakes
First, preheat the oven to 400 F and then move onto all the prep. In a dish or a shallow bowl, lightly scramble the eggs and set aside. On a large plate, combine the flour, garlic powder, seasoned salt, paprika and cayenne. On another large plate, crush up the cornflakes just with your hands. Then for the chicken breasts, cut lengthwise into strips.
Now, to coat the chicken. For each strip, first dredge the chicken the flour mixture to coat evenly. Then, dip into the egg until also coated and then press into the crushed cornflakes on both sides. After coating each strip, place on a parchment paper-lined baking sheet and continue with all the chicken until done.
Pop into the oven for 20 minutes – the chicken should be completely cooked through by then but you should check just to be sure.
And you’re done! We had these with the classic kiddie favourite dips – ketchup and mayonnaise.
eating in moose jaw 