Cornflake-Crusted Chicken Strips

I’m assuming I can’t be the only parent out there who struggles to get their kid to eat dinner. I think it’s worse than trying to get her to sleep, and that’s saying something. Don’t get me wrong, she is sweet and loving and hilarious, but also extremely strong-willed and just a tad manipulative. She’ll bat her eyes at me, and sweetly ask if she can have a hot dog and quesadilla for dinner. EVERY. DAMN. NIGHT. So my trick? I make her absolute favorite meal, Cornflake-Crusted Chicken Strips, and pair it with a healthy veggie on the side. Because balance.

The chicken strips have the perfect amount of crunch and taste amazing with my super fancy dipping sauce, ketchup. Plus, a happy kid who actually eats her dinner means an equally happy mom who doesn’t have to rip her hair out.

Charlie actually called it “Snowflake Chicken” for the longest time, because that’s what she thought cornflakes were called. Adorable, right? I don’t even think she knows that I sneak in some more parent-approved ingredients like whole-grain mustard and Worcestershire sauce. We’re trying to warm her palate up to it, okay?

It’s even a fun recipe to let the kiddos help out with! Personally, I like to sit back, relax, and let Charlie go at a zip-locked bag of cornflakes with either a plastic cup or a rolling pin. Often she chooses both, and we both feel better after she’s done. Don’t have a kid to help you out? You’ll probably find it pretty therapeutic yourself. Go ahead, whack that bag of cereal.

Cornflake-Crusted Chicken Strips

Print Recipe

These Cornflake-Crusted Chicken Strips have the perfect amount of crunch and taste amazing! Plus, a happy kid means an equally happy mom.

• Author: Samantha Elaine
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4-6 servings 1x
• Category: Dinner

Ingredients

Scale 1x2x3x

• 2 lbs chicken breast, sliced into 1 inch strips

Dry Mixture

• 8 cups cornflakes, crushed
• 2 tsp paprika
• salt and pepper to taste

Liquid Mixture

• 1 cup unsweetened original almond milk
• 1 egg, beaten
• 1 tbsp whole-grain mustard
• 1 tsp Worcestershire sauce

Instructions

1. Preheat the oven to 350. Line 2 baking sheets with foil, parchment, or a silicone mat. Spray with nonstick cooking spray.
2. Set up a dipping station to bread your chicken strips with three bowls. Mix your dry ingredients together in one bowl, and your liquid ingredients together in a separate one. The last one has your raw chicken strips.
3. To bread your chicken, take a strip with one hand, dunk it in the liquid, and then place it in your cornflake bowl. With your other hand, toss cornflakes onto your chicken strip and try to make sure it’s evenly coated. Then lay it out on your lined baking sheets. You’ll find that your hands don’t get as messy this way. You’re welcome.
4. After all your strips are breaded, bake them in the oven for about 20 minutes, until the chicken is cooked through.

Notes

Serve with vegetables like steamed broccoli or salad for a well-balanced meal

For more recipes and healthy lifestyle tips, follow me on Facebook or Instagram @thesamanthaelaine. I can’t wait to connect with you!!

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