Crispy Baked Chicken Strips

I am thrilled that so far, my little man is a very un-picky eater.  In fact, he eats just about anything and everything we put in front of him (and some things we don’t – including bugs.)  However, I know it may not stay this way, so I thought I should be prepared and have a good recipe for chicken strips in my repertoire.  This recipe is very simple and requires few ingredients.  Chicken pieces are first seasoned in a brine, then coated in flour, dipped in melted butter, coated in a cornflake crumb mixture and baked.  These tasted fabulous as you might imagine, although next time I may try dipping in egg whites rather than melted butter to make them a bit healthier.  I am sure they would be great dunked in any number of condiments – ketchup, mustard, BBQ sauce, or my personal favorite, honey mustard.  Whatever your sauce of choice, these are bound to be a hit, and definitely better than bugs 🙂

Crispy Baked Chicken Strips
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Serves 4-6
1/4 cup table salt
4 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
7 tbsp. butter, melted
2 cups finely crushed Corn Flakes cereal

Dissolve salt in 1 quart cold water.  Add the chicken to the brine, cover and refrigerate for 30 minutes Remove the cutlets from the brine and pat dry with paper towels.

Adjust an oven rack to the middle position and preheat the oven to 400° F.  Place an oven-safe baking rack on a baking sheet.  Place the flour and butter in separate bowls.  Place the crushed cereal flakes in a shallow pie plate.  Dip the chicken pieces in the flour, then the butter, then the crushed cereal, shaking off excess in between each step.  Place the coated chicken strips on the prepared baking rack.   

Bake 15-20 minutes, or until the chicken is cooked through.  Serve with your choice of dipping sauces. 

Source: adapted from The Way the Cookie Crumbles 

24 Responses

  1. Please tell me if the egg white trick works! The butter is the only thing keeping me from making these all.the.time. I’m so glad you guys liked them!

  2. These look great! Love the design you made in the mustard/ketchup! I love chicken strips, but I’ve never made them at home before. This sounds like a great recipe.

  3. These look great! I don’t like fried chicken, the batter is always too heavy. I bet I would love these chicken strips! (oh and I mix my mustard and ketchup too!)

  4. I love this recipe! I’ve made this before and it’s so crunchy and good without being greasy. Delicious for fish also.

  5. These look wonderful! I’m going to share the recipe with my sister – as my nephew is in the ‘picky eater’ phase. Thankfully, I don’t think he’s consumed too many bugs. :oP

  6. I can’t wait to try making these this weekend for my niece and nephew! If they don’t love these I give up trying to feed the pickiest of the picky eaters!

  7. Delicious! Last night I talked about making chicken strips this week. We have whole wheat panko bread crumbs from Whole Foods which are great. Corn flakes sound like a lot of fun though!

  8. They look great – I make something very similar for my big kid (34 year-old husband) but use beaten egg and Panko breadcrumbs instead.

    You can also add plenty of flavours to the breadcrumbs (dried herbs and spices, such as sage, rosemary, paprika) for extra pizzazz!

  9. Annie- haven’t been around in a while, but your new site design is soooo cute! Love it. My son loves chicken tenders (the frozen ones), so I’m guessing I could pull this off & give it to him instead. So much better for him!

  10. although i’m thrilled by this innovative use for corn flakes, i’m mostly excited by your artistic mustchup design–very cute. 🙂

  11. These would be great on a salad with honey mustard dressing – yum!

  12. Oh yum, those look delicious! I buy those frozen chicken nuggets for quick meals for my 2 year old but I bet these would freeze great for that same purpose.

    • Hi Amanda,
      Actually, the blog where I originally found this recipe mentions that these freeze very well. So there you go!
      🙂 Annie

  13. I’ve come across your site on two different occasions today and I just have to tell you that I love it!!

    Great recipe! And love the photo!

  14. Saw this a couple of hours ago and had some chicken tenders in the fridge that I needed to use up. Tried it with Rice Krispies since I was out of Corn Flakes and it was a hit! The brine made it amazingly juicy and tender!! Thank You for sharing the recipe with us….you can only imagine the amount of chicken I go through with 4 small boys!!

  15. ow, i like it!

  16. These look great! I also love the little mustard ketchup design…adorable!

  17. […] more refined, there’s no reason not to eat like a kid!  I found this breading recipe on Annie’s Eats and decided to use it on cod instead of chicken.  These were quite tasty!  Served with my baked […]

  18. These look easy and delicious! I just love chicken strips – yum!

  19. Oh, yum! I like using corn flakes instead of flour.

  20. These look great! I just stumbled on your site and LOVE IT! I cannot wait to try many of the recipes you have!

  21. […] Crispy Baked Chicken Strips Source: The Way the Cookie Crumbles, seen at Annie’s Eats} […]

  22. Ok, so I’ve made these twice now and had to use Rice Crispy ceral instead of corn flakes . . . they are so good! I’ve shared this recipe with my sister as she eats LOTS of chicken! Not one of your recipes has failed me yet! Thanks!!!

  23. Wow – these are so yummy!!! I found your recipe from Foodgawker and made these for dinner tonight and they were a huge huge hit! I’ll definitely make these again and again – Very delicious! Thanks for sharing it!

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