The theme for this month’s Recipe ReDux is Small Plates For Sunny Days:
Small bites are perfect for trying many different tastes. Take tapas style eating outside for al fresco dining or a simple picnic. Or maybe you’re serving small bites at a bridal or baby shower or a graduation party. Show us your healthy take on small plates and finger foods.
I love small bites, always makes me feel like a giant when I eat mini-foods… what, just me?!?! Oh well, short-person problems… Whether for your next picnic or finger tapas for a celebration, these grown-up crispy chicken strips are a winner. Oven-baked with paprika, cayenne pepper and garlic in the coating to give some zing these little gems are quick and easy to make and also freeze really well. Either freeze before baking or freeze cooked strips to heat through in the oven later.
Crispy Chicken Strips
Ingredients
- 4 skinless, boneless chicken breasts, sliced into strips
- ¼ cup flour
- 2 eggs, beaten
- 2 cups Corn Flakes
- 1 teaspoon garlic powder
- 1 teaspoon paprila
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon pepper
Method
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In a blender or food processor, blitz the Corn Flakes to a chunky crumb texture.
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Set up 3 bowls:
1. Flour
2. Beaten eggs
3. Crushed Corn Flakes, salt, pepper, and spices (combine well to ensure even coating for your chicken).
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Dredge each chicken strip in flour, followed by egg wash, then coat in the crumb mix.
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Arrange on a foil-lined baking sheet and bake at 180°C for 30 minutes.
Enjoy! And be sure to check out the recipes from other ReDux’ers below…
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