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
Author: Cheryl Meyer
Ingredients
- 4 skinless, boneless chicken breasts
- ¼ cup flour
- 2 eggs, beaten
- 2 cups Corn Flakes
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Slice the chicken into strips
- In a food processor, blitz the Corn Flakes to a chunky crumb texture.
- Set up 3 bowls - first for flour, second for your beaten eggs and in the third bowl combine the crushed Corn Flakes, salt, pepper and spices (combine well to ensure even coating for your chicken).
- Dredge each strip in flour, followed by egg wash, then coat in the seasoned Corn Flakes crumbs.
- Arrange on a foil-lined baking sheet and bake at 180°C for 30 minutes.
Notes
Serve with dipping sauce of your choice (my favourite is sweet chili sauce) and enjoy!
Enjoy! And be sure to check out the recipes from other ReDux’ers below…
Cheryl x
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