Craving that fast-food crunch without the deep fryer? These oven-baked chicken strips get their irresistibly crispy coating from crushed cornflakes, and they come together with just a handful of pantry staples. Serve them with a cool, garlicky sour cream dip for a high-protein weeknight dinner the whole family will love.
For even more weeknight chicken inspiration, browse Allrecipes.
Ingredients
- 2 chicken breasts
- 2 cups unsweetened cornflakes
- 3 tbsp whole-grain flour
- 1 egg, beaten
- Paprika, salt, and black pepper to taste
- Garlic to taste
For the dipping sauce:
- 100 g (1/3 cup + 1 tbsp) sour cream
- 1 garlic clove, minced
- Black pepper and fresh herbs to taste
Instructions
- Cut the chicken breasts into strips. Marinate with paprika, salt, pepper, and garlic.
- Blitz the cornflakes in a blender into coarse crumbs.
- Dredge each strip in flour, then beaten egg, then cornflake crumbs.
- Bake in a preheated oven at 180°C (350°F) for 20 minutes — do not overbake or they will dry out.
- For the sauce, mix the sour cream with minced garlic, pepper, and herbs.
Tips
- Use coarse cornflake crumbs rather than a fine powder — the bigger flakes give that signature crunch.
- Line the baking sheet with parchment and leave space between the strips so hot air circulates and every side crisps up.
- Always cook poultry to a safe internal temperature — the USDA recommends 165°F (74°C) for chicken.
Nutrition (per 100 g): 213 kcal | Protein 32.3 g | Fat 9.6 g | Carbs 1.4 g
More chicken recipes to try: Juicy Chicken Shashlik Skewers, Fitness Layered Chicken Salad, and Super Protein Chicken and Bean Salad.