eat mor chikin. [corn flake chicken strips w. honey mustard sauce]
It seems I’m in a kid-friendly cooking mood. I recently made pigs in a blanket (here) and just made these Corn Flake chicken strips. If I’m ever in need of a quick and simple recipe for a dinner party or get together with friends, I flip to this one in my recipe book.
I can’t think of a time when these crunchy chicken strips haven’t been an absolute hit with dinner guests. If possible, they’re even better when dipped in homemade sweet honey mustard sauce (recipe below) or buttermilk ranch dressing.
I brought these chicken strips to a Christmas party and my brother brought them to a New Year’s Eve party—not a crumb was left at either event.
Chicken strip recipe:
1 box Kellogg’s Corn Flakes
4 to 6 boneless, skinless chicken breasts
4 tbsp. (1/2 stick) butter, melted
Salt and pepper, to taste
Preheat oven to 450 degrees.
Blend Corn Flakes in food processor until pieces are very fine. Corn Flakes can also be broken up by placing cereal in large plastic bag then crushing with meat pounder. Transfer corn flakes to bowl or shallow tray.
Cut raw chicken into small strips and set aside. Melt butter in shallow tray and season with salt and pepper.
Coat individual chicken pieces in butter, salt and pepper mixture. Transfer butter covered piece of chicken to bowl/tray of corn flakes and coat. Place chicken strip on cookie sheet and repeat process until all chicken strips are coated in Corn Flakes. Chicken strips can be placed close together on cookie sheet.
Cook chicken strips for 15 minutes, rotating every piece half way through. Serve hot or warm.
Honey mustard recipe:
1 cup mayonnaise
1/3 cup Dijon mustard
2 tbsp. mild honey
1/4 tsp. salt
Stir together all ingredients in a bowl until combined well. Serve alongside chicken strips.