No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (290g) Recipe makes 4 servings
Calories 564
Calories from Fat 40		(7%)
Amount Per Serving		%DV
	Total Fat 4.5g	6%
	Saturated Fat 2.0g	10%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 76mg		25%
Sodium 1463mg		60%
Potassium 524mg		14%
Total Carbohydrate 98.1g		32%
	Dietary Fiber 3.4g	13%
	Sugars 11.7g
Protein 36.8g		73%
detailed view... how is this calculated?

Crunchy Chicken Strips (Oamc)

Recipe #257523 | 38 min | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Lvs2Cook
Oct 8, 2007

These are simple to make and throw in the freezer for busy days. They taste best and stay crunchy if reheated in the oven. You can easily double, triple, quadruple, etc. The original recipe calls for 2 cups milk, but I use 1 cup. You may use more or less than I do. The recipe comes from 30 Day Gourmet.

SERVES 4 (change servings and units)

Ingredients

4 boneless skinless chicken breasts
15 ounces corn flakes
2 teaspoons paprika
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon pepper
1 cup milk

Directions

1
Pour milk into a deep bowl and set aside.
2
Cut chicken into 1 inch strips lengthwise and then soak in milk while you get rest of recipe ready.
3
Pour cornflakes into a blender or food processor and blend or process for 30 seconds. You want them to be small flakes not dust.
4
In a large bowl, mix flakes, paprika, garlic powder, salt and pepper.
5
Place strips, one at a time, in the corn flake mixture and coat well.
6
Lightly grease a baking sheet and bake at 350º for 15-18 minutes or until thoroughly cooked.
7
To freeze: Allow to cool on cookie sheet. Flash freeze. Place chicken strips in freezer bags. Seal, label, freeze.
8
To serve after freezing: Place frozen strips on cookies sheet and bake at 350º for about 7-10 minutes or until hot. Serve with dipping sauce of your choice.

Questions about this recipe?

Featured Reviews for This Recipe

From: Melanie2590

On Mar 31, 2009

my 4-yr-old DS loved these, but i didn't care much for them. DH thought they were "ok". they just tasted like chicken and corn flakes. even though i added more spices than called for in the recipe, i could barely taste anything. the problem is that the spices fall to the bottom of the corn flakes and don't get onto the chicken. i think adding spices to the chicken before coating them in corn flakes would help, but i won't be making them again. i will, however, be feeding the leftovers to my DS, who will be quite pleased with them!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Mami Janine

On Sep 30, 2008

Loved them! Surely a keeper, but i did add chile powder to suit our tastes. They will always have a place in my freezer! Thanks

0 people found this review helpful

Was this review helpful to you? YES | NO

From: brewabel

On Jan 8, 2008

Really enjoyed these and will be a great addition to our freezer cooking. Will probably bump up the spices next time and maybe add a little cayenne as well.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: queendorkus

On Dec 23, 2007

i add 1/2 cup biscuit mix (got the recipe from bisquick website) and use water rather than milk, but will try it with milk to see if it adds anything. i also add a bit of cayenne pepper. my whole extremely picky family loves it. you can also make yummy chicken sandwiches with the same recipe using whole flattened chicken breasts and frying in butter for a few minutes on each side. thanks for posting, i hadn't made this in years and will add this back to my rotation. i also would probably not have frozen, but now will so we have another premade meal!

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews