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Crispy-Crumb
Chicken Strips
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Adding cornflakes to the breadcrumbs
makes these chicken strips particularly light
and crispy. They make great finger food for
parties and kids love them too.
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Serves 4
4 skinless, deboned chicken
breasts
1/3 cup of breadcrumbs
1/3 cup of crushed cornflakes
1 egg
1/3 cup of plain flour
3 tablespoons of Parmesan cheese
2 tsps of garlic salt
1 tsp of pepper
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Preheat
oven to Gas Mark 6, 200°C, 400 FH
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Cut chicken breasts
into strips
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Toss the chicken strips in the flour, shake
off excess and lay to one side.
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Lightly beat the egg
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Mix together breadcrumbs, crushed cornflakes,
finely grated Parmesan cheese, the garlic
salt and the pepper.
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Dip the strips into the egg and then into
the breadcrumb mixture, making sure the strips
are well coated.
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Space the strips out evenly on a baking
sheet and pop it into the fridge to chill
for about 20 minutes.
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Place the baking tray into the oven and
bake for 20 to 30 minutes until crisp, golden
and cooked through.
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