Crispy Chicken Strips (Oven-Baked)
Crispy Chicken Strips (Oven-Baked)
Ingredients
- 1 chicken breast
- 2 cups cornflakes, unsweetened, lightly crushed
For the Marinade
- 1 egg
- 1 tablespoon sriracha sauce, to 2 tablespoons
- 1 teaspoon mustard
- 1 tablespoon mayonnaise
- 1 teaspoon honey
- 1 tablespoon vegetable oil, to 2 tablespoons
- 2 tablespoons flour
- 1 garlic clove, minced
- 1 teaspoon onion, finely chopped or dried
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/2 teaspoon spices, of your choice, to taste
For Finishing
- 1 tablespoon butter, melted, as needed
Instructions
- 1
Cut the chicken breast into even strips, about 1-inch wide.
⏱️ 5 min
- 2
In a medium bowl, combine the egg, sriracha sauce, mustard, mayonnaise, honey, vegetable oil, flour, minced garlic, finely chopped or dried onion, salt, pepper, and your chosen spices. Mix thoroughly until the marinade is thick and well combined.
⏱️ 5 min
- 3
Add the chicken strips to the marinade, ensuring each strip is fully coated. Cover the bowl and let the chicken marinate for at least 15 minutes, or up to 30 minutes for best flavor. If time allows, you can marinate longer in the refrigerator.
⏱️ 5 min
- 4
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 180
- 5
In a shallow dish, combine the lightly crushed cornflakes with a pinch of salt, pepper, and any additional spices you prefer for the coating. Take each marinated chicken strip and coat it completely in the seasoned cornflakes, pressing gently to ensure the coating adheres.
⏱️ 10 min
- 6
Arrange the coated chicken strips in a single layer on the prepared baking tray, ensuring they are not overcrowded.
⏱️ 2 min
- 7
Bake in the preheated oven for approximately 15 minutes, or until the chicken strips are golden brown, crispy, and cooked through. The internal temperature should reach 74°C (165°F).
⏱️ 15 min•🌡️ 180
- 8
Once baked, brush the hot chicken strips with a little melted butter for extra flavor and a shiny finish.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Chicken Strips (Oven-Baked)
- 1 chicken breast
- 2 cups cornflakes, unsweetened, lightly crushed
For the Marinade
- 1 egg
- 1 tablespoon sriracha sauce, to 2 tablespoons
- 1 teaspoon mustard
- 1 tablespoon mayonnaise
- 1 teaspoon honey
- 1 tablespoon vegetable oil, to 2 tablespoons
- 2 tablespoons flour
- 1 garlic clove, minced
- 1 teaspoon onion, finely chopped or dried
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1/2 teaspoon spices, of your choice, to taste
For Finishing
- 1 tablespoon butter, melted, as needed
Instructions
- 1
Cut the chicken breast into even strips, about 1-inch wide.
⏱️ 5 min - 2
In a medium bowl, combine the egg, sriracha sauce, mustard, mayonnaise, honey, vegetable oil, flour, minced garlic, finely chopped or dried onion, salt, pepper, and your chosen spices. Mix thoroughly until the marinade is thick and well combined.
⏱️ 5 min - 3
Add the chicken strips to the marinade, ensuring each strip is fully coated. Cover the bowl and let the chicken marinate for at least 15 minutes, or up to 30 minutes for best flavor. If time allows, you can marinate longer in the refrigerator.
⏱️ 5 min - 4
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 180 - 5
In a shallow dish, combine the lightly crushed cornflakes with a pinch of salt, pepper, and any additional spices you prefer for the coating. Take each marinated chicken strip and coat it completely in the seasoned cornflakes, pressing gently to ensure the coating adheres.
⏱️ 10 min - 6
Arrange the coated chicken strips in a single layer on the prepared baking tray, ensuring they are not overcrowded.
⏱️ 2 min - 7
Bake in the preheated oven for approximately 15 minutes, or until the chicken strips are golden brown, crispy, and cooked through. The internal temperature should reach 74°C (165°F).
⏱️ 15 min•🌡️ 180 - 8
Once baked, brush the hot chicken strips with a little melted butter for extra flavor and a shiny finish.
⏱️ 3 min