These Crunchy Chicken Strips are incredibly easy to make, kid friendly, and an adult favorite too! Serve them up with your favorite sauces, or add them to wraps or salads too.
These crunchy chicken strips are baked, not fried, making them super simple to prepare, and with no oily frying mess. It also makes them healthier and easier to reheat. I actually like them at room temperature too.
The first thing you need are gluten-free corn flakes. Many corn flakes are flavored with malt flavoring, which contains gluten. Malt flavoring is made from barley, and it’s the same ingredient that is used in Rice Krispies, meaning they contain gluten too. (Sorry to inform you that Rice Krispies aren’t gluten-free if you hadn’t heard that news.) My favorite GF cornflakes are from Barbara’s, Nature’s Path or Erewhon.
I use chicken breast to make these crunchy chicken strips, since strips are normally made with white meat. You can definitely use chicken thighs if you’d like to, but you’ll want to make sure the strips you’re cutting are plenty wide (roughly two per thigh) or reduce the cooking time to 8 minutes on each side.
Crunchy Chicken Strips
- 2 lbs boneless skinless chicken breasts, cut into strips
- 2 eggs beaten
- 1/2 cup milk or plain/unsweetened dairy-free milk
- 2 cups gluten-free corn flakes crushed
- salt pepper & paprika
- Preheat oven to 400 degrees F (200 degrees C)
- Place corn flakes in a ziplock bag & have kids crush them (or you do it!)
- Beat egg and milk in a shallow dish or bowl; season mixture with a dash each of salt, pepper & paprika. Place crushed flakes in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in cereal to coat. Place coated chicken on an ungreased cookie sheet.
- Bake in preheated oven for 10 minutes; turn and bake for another 10 minutes.
- Enjoy with your favorite gluten-free sauces!
Photos by James Collier
Chicken strips + sauces: happy evening.