Crunchy Chicken Strips (Oamc)

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.

• Ready In: 38 mins
• Serves: 4

Ingredients

• 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

1. Pour milk into a deep bowl and set aside.
2. Cut chicken into 1 inch strips lengthwise and then soak in milk while you get rest of recipe ready.
3. Pour cornflakes into a blender or food processor and blend or process for 30 seconds. You want them to be small flakes not dust.
4. In a large bowl, mix flakes, paprika, garlic powder, salt and pepper.
5. Place strips, one at a time, in the corn flake mixture and coat well.
6. Lightly grease a baking sheet and bake at 350º for 15-18 minutes or until thoroughly cooked.
7. To freeze: Allow to cool on cookie sheet. Flash freeze. Place chicken strips in freezer bags. Seal, label, freeze.
8. 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.