Recipe by Lvs2Cook
These are simple to make and throw in the freezer for busy days. They taste best and stay crunchy if reheated in the oven. You can easily double, triple, quadruple, etc. The original recipe calls for 2 cups milk, but I use 1 cup. You may use more or less than I do. The recipe comes from 30 Day Gourmet.
Top Review by Melanie2590
my 4-yr-old DS loved these, but i didn't care much for them. DH thought they were "ok". they just tasted like chicken and corn flakes. even though i added more spices than called for in the recipe, i could barely taste anything. the problem is that the spices fall to the bottom of the corn flakes and don't get onto the chicken. i think adding spices to the chicken before coating them in corn flakes would help, but i won't be making them again. i will, however, be feeding the leftovers to my DS, who will be quite pleased with them!
- 4 boneless skinless chicken breasts
- 15 ounces corn flakes
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup milk
Directions See How It's Made
- Pour milk into a deep bowl and set aside.
- Cut chicken into 1 inch strips lengthwise and then soak in milk while you get rest of recipe ready.
- Pour cornflakes into a blender or food processor and blend or process for 30 seconds. You want them to be small flakes not dust.
- In a large bowl, mix flakes, paprika, garlic powder, salt and pepper.
- Place strips, one at a time, in the corn flake mixture and coat well.
- Lightly grease a baking sheet and bake at 350º for 15-18 minutes or until thoroughly cooked.
- To freeze: Allow to cool on cookie sheet. Flash freeze. Place chicken strips in freezer bags. Seal, label, freeze.
- To serve after freezing: Place frozen strips on cookies sheet and bake at 350º for about 7-10 minutes or until hot. Serve with dipping sauce of your choice.