Crispy Chicken Strips
  • 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
  1. Slice the chicken into strips
  2. In a food processor, blitz the Corn Flakes to a chunky crumb texture.
  3. 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).
  4. Dredge each strip in flour, followed by egg wash, then coat in the seasoned Corn Flakes crumbs.
  5. Arrange on a foil-lined baking sheet and bake at 180°C for 30 minutes.
Serve with dipping sauce of your choice (my favourite is sweet chili sauce) and enjoy!
Recipe by Dish & Delite at