These Crunchy Baked 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.
Are cornflakes gluten-free?
The first thing you need for this recipe is 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.
Now that you have the Gluten-Free Cornflakes, make this too:
Cornflake Cookies: the new Breakfast of Champions.
These chewy Cornflake Cookies are loaded with coconut, nuts and gluten-free cornflakes. Dare you to eat just one.
Choosing Chicken for Baked Chicken Strips:
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.
If you're looking for an extra-delicious dip to serve with these, try my Tangy Apricot Mustard Sauce. These are great served with a bowl of warm Homemade Tomato Soup or Stovetop Macaroni & Cheese too.
Crunchy Baked Chicken Strips
Ingredients
- 2 lbs boneless + skinless chicken breasts cut into strips
- 2 eggs beaten
- ½ cup milk or plain/unsweetened dairy-free milk
- 2 cups gluten-free corn flakes crushed
- salt, pepper & paprika start with 1 teaspoon salt, add more if needed
Instructions
- 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 1 teaspoon salt, and a heavy dash of 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!
Video
Notes
Nutrition
Photos by James Collier
Chicken strips + sauces: happy evening.
Frequently ASked Questions about Baked Chicken Strips:
To get fully cooked chicken strips with a crunchy exterior, bake them at 400F for 20 minutes.
Traditional, commercial ar bulk corn flakes are not gluten-free, because they are flavored with barley malt: listed in the ingredients as "malt flavoring." There are several gluten-free cornflakes on the market. Good gluten-free options are Gluten-Free Honeyed Corn Flakes or Fruit-Juice Cornflakes by Nature's Path and the Barbara's Organic Corn Flakes.
Yes, is you are not gluten-free, this recipe can be made with standard corn flake cereal.
PlumRunner says
Thanks for the fun recipe! I would note that despite salting the batter, our strips came out pretty bland. I’d try this recipe again by brining the chicken before dipping, or at least giving it a good amount of salt and enough time for it to seep into the raw chicken pieces.
K.C. Cornwell says
Thanks for the feedback! Some cereals have a bit more salt than others, so I would definitely recommend hitting your strips with a bit of salt after cooking while they are still warm if you feel like it needs more!