Description
These crispy cornflake chicken strips turn ordinary weeknight dinners into special meals. Tender chicken coated in a crunchy cornflake breading, this easy chicken recipe is a great way to jazz up your dinner into something more exciting! Gluten-free and dairy-free too.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into strips
- 2 cups plain unsweetened gluten-free cornflakes
- 4 tablespoons gluten-free all-purpose flour
- 2/3 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground coriander
- 2 tablespoons olive oil
- 1 egg
Instructions
- Season Chicken: Place the chicken strips on a plate and season them evenly with salt, black pepper, and ground coriander. Make sure all sides are well coated with the spices.
- Coat Chicken in Gluten-Free Flour: Pour the flour into a shallow bowl. Take each seasoned chicken strip and roll it in the flour until it is fully covered. Shake off any excess flour.
- Dip Chicken in Egg: In another bowl, beat the egg thoroughly. Dip each floured chicken strip into the beaten egg, ensuring it is completely coated on all sides.
- Coat Chicken in Crushed Cornflakes: Place the cornflakes in a food processor or high-speed blender and pulse until you get small crumbs. (Alternatively, you can place the cornflakes into a ziplock bag and crush them using a rolling pin until they you get small crumbs). Transfer the crushed flakes into a bowl. Roll each piece of egg-coated chicken in the cornflakes, pressing gently so the crumbs stick well.
- Place on Baking Sheet: Preheat your oven to 380F. Line a baking tray with parchment paper. Arrange the coated chicken strips on the tray in a single layer, leaving some space between them. Lightly drizzle each piece with olive oil to help them crisp up while baking.
- Bake Chicken Strips: Place the tray in the oven and bake for 15 minutes.
- Flip Over and Bake Somemore: After that, carefully flip each chicken strip to the other side and return them to the oven. Bake for an additional 7 minutes, or until the chicken is cooked through and the coating is golden and crunchy. Remove the tray from the oven and let the chicken cool slightly.
- Serve and Enjoy: Serve the cornflake chicken strips hot with your favorite dipping sauces or side dishes.
Notes
Chicken: I used boneless, skinless chicken breast, but you can also use skinless, boneless chicken thighs instead.
Cornflakes: If you are Celiac or gluten-intolerant, make sure to use gluten-free cornflakes. If not, feel free to use regular cornflakes instead. It’s better to use plain, unsweetened cornflakes for this cornflake chicken recipe. I do NOT recommend using heavily frosted or sweetened varieties as the sugar content can cause the cornflakes to burn in the oven and also change the flavor of the chicken.
Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as tapioca starch, rice flour, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
Seasonings: I used a mix of salt, ground black pepper and ground coriander to season the chicken. However, feel free to use the seasonings you prefer (such as garlic powder, onion powder, or even ground paprika for a kick of heat).
Oil: I used olive oil, but you can also use another type of vegetable oil (such as sunflower oil, avocado oil, etc.)
This recipe was originally published in 2012, but has since been updated and republished with better photos, step-by-step instructions, as well as recipe notes and substitutions.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
