Are you craving a deliciously crispy and flavorful dish that’s both satisfying and easy to make? Look no further than these irresistible Crispy Chicken Strips! Perfectly seasoned and coated with crunchy roasted cornflakes, these homemade chicken strips are sure to become a family favorite. Whether served as a snack, appetizer, or main course, these crispy delights are bound to please even the pickiest eaters. Let’s dive into the details of creating this mouthwatering recipe!
Frequently Asked Questions (FAQs)
Q: Can I use chicken thighs instead of chicken breast? A: Yes, you can absolutely use chicken thighs for this recipe. However, keep in mind that chicken thighs may require a slightly longer cooking time compared to chicken breast.
Q: Can I make these chicken strips ahead of time? A: Yes! You can prepare the chicken strips ahead of time and store them in an airtight container in the refrigerator. When ready to enjoy, simply reheat them in the oven until heated through.
Q: Can I freeze leftover chicken strips? A: Yes, you can freeze any leftover chicken strips for later enjoyment. Simply place them in a freezer-safe container or bag and freeze for up to 2-3 months. To reheat, bake them in the oven until heated through.
Q: Can I omit the cornflakes and use a different coating? A: Absolutely! While roasted cornflakes add a delicious crunch to these chicken strips, you can substitute them with breadcrumbs, panko crumbs, or crushed crackers if desired.
Ingredients:
- Chicken breast, cut into strips
- Roasted cornflakes, crushed
- Flour
- Beaten egg
- Salt
- Black pepper
- Extra virgin olive oil, for frying
- Ketchup, for dipping
- Pitted black olives, for garnish
Instructions:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Prepare the Coating Station:
In three separate shallow bowls, place the flour, beaten egg, and crushed roasted cornflakes. Season the flour with salt and black pepper to taste.
3. Coat the Chicken Strips:
Dip each chicken strip into the flour, shaking off any excess. Then, dip it into the beaten egg, allowing any excess to drip off. Finally, coat the chicken strip in the crushed cornflakes, pressing gently to adhere the coating.
4. Fry the Chicken Strips:
In a large skillet, heat the olive oil over medium heat. Once hot, add the coated chicken strips in batches, making sure not to overcrowd the skillet. Cook until golden brown and crispy on both sides, about 3-4 minutes per side. Transfer the cooked chicken strips to the prepared baking sheet.
5. Bake the Chicken Strips:
Once all the chicken strips are fried, transfer the baking sheet to the preheated oven. Bake for an additional 10-12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
6. Serve:
Remove the chicken strips from the oven and let them cool for a few minutes before serving. Serve hot with ketchup for dipping and garnish with pitted black olives for added flavor.
Cook Notes and Variations:
- Spice it Up: Add your favorite spices or seasonings to the flour mixture for extra flavor. Try garlic powder, paprika, or cayenne pepper for a kick of heat.
- Cheesy Twist: Mix grated Parmesan cheese or shredded cheddar cheese into the crushed cornflakes for a cheesy coating that’s sure to please.
Keto and Low-Carb Version:
For a keto-friendly or low-carb version of this recipe, substitute the flour with almond flour or coconut flour. Instead of cornflakes, use crushed pork rinds or almond meal for a crunchy coating. Additionally, use a sugar-free ketchup or homemade dipping sauce to keep the carbs low.
Indulge in the crispy, crunchy goodness of these homemade Crispy Chicken Strips, perfect for any occasion. Whether served as a tasty snack, appetizer, or main course, these golden-brown delights are sure to satisfy your cravings. With their simple ingredients and easy preparation, you can enjoy the irresistible flavor of homemade chicken strips any time you like. So gather your ingredients and get ready to delight your taste buds with this delicious recipe!
