It’s time to impress your guests.
I just finished one of my finest main dishes, ever. And by fine, I mean oh-so-fine.
It’s the perfect dish to make in a jiffy when your friends call last minute and tell you they are about to pop by your house, and that they are going to stay for dinner. Uh-oh. What do you do? No worries. Problem solved. All you need is some chicken breasts, mustard, honey, eggs and plain (non-sweet) cornflakes. Piece of cake.
We’re having chicken tonight!!
I stumbled upon this awesome healthy chicken fingers recipe by The Anti Mom yesterday when I was blog-surfing, and I knew I had struck gold when I chanced upon it. It’s a recipe that is fool-proof, easy to make, yet looks as if you spent your entire afternoon slogging away in the kitchen. And it turned out to be crispy on the outside and tender on the inside, interlaced with the taste of spicy mustard and sweet honey from the rocks. It was so damn fine. Beautiful. Burp-worthy. Healthy too (not a drop of oil was used). Worth an entire opera house of applause and a tower of bubbling champagne.
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Ahhh… Life is really good.
Ok, before you drool all over your keyboard and start throwing fantastically wild crazy tantrums because you want this recipe so much, I’m going to do you a favour and share the process of making it. Easy peasy 1, 2, 3.
CRISPY CORNFLAKE CHICKEN STRIPS (Makes 20 chicken strips)
Ingredients:
1) 3 chicken breasts (cut into 5 – 6 strips each)
2) 2 eggs
3) 1 teaspoon of yellow mustard
4) 2 tablespoons of clear honey
5) 1 dash of hot sauce (optional – I did not use it this time)
6) 300g of crushed plain, non-sweet cornflakes
Steps:
1) Pre-heat oven to 230 deg cel
2) In one bowl, mix eggs, mustard, honey and hot sauce
3) In another bowl, place crushed cornflakes (crush the cornflakes in a plastic bag)
4) Dip chicken strips in the honey-mustard-egg sauce from step 2
5) Coat surface of chicken strips with crushed cornflakes
6) Place coated chicken strips on a baking tray lined with baking paper
7) Bake in oven for 15 to 20 minutes (or until chicken is fully cooked)
8) Serve hot with honey-mustard sauce (mix 1 tablespoon of mustard with 1 teaspoon of honey) and salad
Fresh Chicken Breasts:
Cut chicken breasts into evenly sized strips:
A pile of chicken strips:
Eggs:
Add mustard:
Add honey:
Mix mixture together:
Dip chicken strips in mixture:
Crushed cornflakes:
Coat chicken strips with crushed cornflakes:
Line a baking tray with baking paper:
Arrange coated chicken strips on the baking tray:
A closer look at the chicken strips:
Honey-mustard dipping sauce (Mix 1 tablespoon of mustard with 1 teaspoon of clear honey):
Fresh out of the oven:
To check that chicken is fully cooked, cut one piece into half and see that middle is white:
Crispy Cornflake Chicken Strips served with a side of Garden Salad:
Gonna try this today. Will let you know tomorrow
Hello Mart! Hope the dish turned out well! Let me know!
Wonderful idea of using cornflakes instead of breadcrumbs or biscuits. Shall try it out. The kids will love it!
Hello Aunty Pearl!
Thanks for dropping by my blog! Glad u like the cornflake chicken recipe!! Im sure the kids will love it! Have a great week!
so happy you liked them! 🙂 aren’t they addicting??!? – Amanda
Hi Amanda!! I know what you mean! they are super addictive!! thanks for your brilliant recipe! 🙂
you’re making me hungry!
Hello babe!! this is seriously a super easy fool-proof recipe!! make it with your mum this weekend! Plus its super healthy! no frying, and not a drop of oil!! Hope you’re having a fantabulous saturday dear!!! te quiero!
WOWWWWW 🙂
this seriously is a wonderful recipe! wonder if we could substitute cornflakes with cocoa flakes? =X
Hello! Hmm, sounds like an interesting option! could be a sweet-salty mix – no idea how it will taste like but if u do try it in the end please give me a shout out to know how it turns out!