Cornflake Chicken Strips recipe

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Ingredients

1 tablespoon garlic powder
1 tablespoon cayenne pepper
1 ½ pounds chicken tenders
salt and ground black pepper to taste
1 cup all-purpose flour, or as needed
1 cup egg substitute (such as Egg Beaters®)
3 cups crushed cornflakes
2 cups vegetable oil for frying

Nutrition Info

360.8 calories
carbohydrate: 30.7 g
cholesterol: 69.2 mg
fat: 11.4 g
fiber: 1.3 g
protein: 32.8 g
saturatedFat: 2 g
servingSize: -
sodium: 245.6 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine garlic powder and cayenne in a small bowl. Sprinkle on both sides of the chicken tenders. Season with salt and pepper.

  2. Dredge chicken in flour, then in egg substitute, allowing excess to drip off.

  3. Press strips into cornflakes on both sides.

  4. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 325 degrees F (165 degrees C).

  5. Brown chicken strips in the hot oil on both sides, working in batches if needed, 3 to 5 minutes. Place browned strips on a cookie sheet with a grate.

  6. Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, 5 to 10 minutes, depending on their size.

Recipe Yield

6 servings

Recipe Note

Crispy, crunchy, and flavorful chicken strips coated with cornflakes.

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