So my dinner menu had to be changed a bit this week – the whole chicken I bought was no good. My garage fridge may have had something to do with it. So I am going to have to push out the chicken noodle soup to later in the week. For tonight I made the cornflake chicken strips (pictured below with garlic potato wedges).
Most often to get crispy chicken strips, they are fried and unhealthy, and while they are oh so good, they aren’t something you can eat all that often. And any you buy in the store, or even at restaurants, are full of preservatives or pressed chicken – ick! But it is probably one of the things most kids opt for when out to dinner. I know chicken strips are one of my daughter’s favorites so I knew I wanted to make a good crunchy homemade version, full of flavor and not bland covered in flour that is not well seasoned. Cornflakes are a great coating for chicken and keep crunchy when you bake them. As with fried chicken season the coating generously with spices and salt and pepper, otherwise your coating will be bland.
1 pound of chicken breasts or tenders
1/3 c. parmesan
1 1/2 c. finely crushed plain cornflakes cereal (or ½ c. bread crumbs and ½ c. cornmeal)
1/4 cup flour
1 tablespoon onion powder
1/2 tablespoon garlic powder
salt and pepper
4T. melted butter
Preheat the oven to 400 degrees and line a baking sheet with foil.
Put the cornflakes in a plastic bag and press out all the air and seal the bag. Then toss the bag on the floor and step on it until the flakes are good and crushed (you can use a rolling pin or food processor too). Mix together the flakes, flour, onion and garlic powder and season generously with salt and pepper.
Mix butter and eggs. Slice chicken breasts into thin slices (or using tenders) and coat with the egg mixture then dip the chicken in the cornflake mixture.
Place the chicken on the baking sheet and cook for about 15-20 minutes or until the chicken is cooked through.