Definitely a healthier alternative, the chicken remain moist inside and really crispy and crunchy on the outside due to the cornflakes crust.It's so easy to prepare at home for those random cravings.
Servings: About 4 servings (12-14 strips)
2 boneless, skinless chicken breast halves
1 large egg or 2 smaller ones
3 cups cornflakes
1/2 teaspoon salt
1 tablespoon fresh parsley, chopped
1 tablespoon olive oil
4 tablespoons flour
Freshly ground black pepper
Let's get Cooking...
Preheat oven to 400F (200C) and line a baking sheet with parchment paper. Rinse chicken under cold water and pat dry. Cut the chicken in long strips about 1/2 inch thick. Season with salt and pepper.
Beat the eggs with oil and set aside. Place the flour on a plate and set aside.
Place the cornflakes into a Ziploc bag, seal it and using o rolling pin or simply your hands crush the cornflakes into small pieces.
Put the crushed cornflakes into a flat bowl and stir in salt, pepper and parsley.
Taking one piece at a time coat chicken strips in flour, then dip in egg mixture and finally coat with seasoned cornflakes, pressing flakes with a fork to help them stick better.Transfer each piece into the prepared baking sheet. Discard remaining flour, egg and cornflakes.
Bake for about 30 minutes until golden brown and crisp, flipping them on the other side after the first 15 minutes.