My idea of cooking for myself as a teenager was always microwaved KD or chicken strips from a box. I can defiantly say that my cooking & eating habits have changed, but one thing that hasn’t is my love for those classics. It takes me a bit longer to make them since nothing in my house comes from a box anymore, which just makes everything taste that much better!
I’ve made this recipe a few times and it’s always a hit to whoever I get the opportunity to feed it to. These are good without dip but can be served with honey, honey mustard or really anything you would dip chicken strips in!
Here’s a spin on healthy crispy chicken strips made with corn flakes.
4-5 chicken breasts
2 large eggs
¾ cup whole wheat flour
4-6 cups of corn flakes
Preheat oven to 400 degrees. Working in batches. Slice chicken breasts into strips and dip into whole wheat flour, set aside on a plate. I had quite a bit of remaining flour at the end, but having more helped make sure I was getting a complete coat easily. In another bowl lightly beat 1 egg and crush 2 cups of corn flakes in another bowl. I only use one egg and 2 cups of corn flakes because I don’t want to use more than I have to, so I’ll add to the bowls as I need more. Make sure to crush the corn flakes well because they will stick better to the chicken. Once your bowls are ready, dip flour coated chicken into the egg and then into the cornflakes to coat them. You may have to wash your hands in between, so make sure you’re not too far from the sink! Place on baking sheet and repeat until you’ve filled the sheet. Bake for 15-18 minutes.