Oh So Tasty!

Crispy Chicken Strips

Can you believe that these babies aren’t fried? Well.. I made them, and I CAN’T! Okay, maybe I can just a little bit because they’re not awfully greasy. They’re just how I like them…crunchy!

Since I am bad at posting recipes for something I saw at some site and happened to remember by lunch time.. I’m going to give you the idea and you’ll manage to customize it to your liking!

The Main Ingredient:
I used chicken breasts, which I already cut in strips and marinated in garlic/salt/lemon/vinegar/red pepper flakes.

Flour Mixture:
I crushed/mixed the following in a ziplock bag:
- some flour
- some salted crackers (about 9 crackers or so!)
- a teaspoon of garlic
- a teaspoon of paprika
- a teaspoon of black pepper
- a teaspoon of salt (or more, if you like your chicken salty)

Eggs Mixture:
- 1 egg
- about a tablespoon of dijon mustard or yellow mustard (optional)

Coating:
- Crushed corn flakes. Don’t worry if you don’t get equally sized crumbs, that’s what’s going to give the chicken its outer texture!


Directions:
- Preheat the oven to 200 Degrees.
- Dip the chicken and coat well with the flour mixture, and then take it out and dip it in the egg mixture, make sure that it’s WELL COVERED, or else the cornflakes won’t stick! Then take it out of the egg mixture and coat well with the cornflakes crumbs.
- Spray some oil on a baking sheet with sides, and then add in the chicken pieces after spraying them with little oil so the crumbs won’t get so dry.
- Cook the chicken for about 20 minutes or so, turning them once during the cooking process.

I had this inside a soft bun! Mmm tastes really good as a sandwich with your favorite sauce.

Happy Cooking!