I am thrilled that so far, my little man is a very un-picky eater. In fact, he eats just about anything and everything we put in front of him (and some things we don’t – including bugs.) However, I know it may not stay this way, so I thought I should be prepared and have a good recipe for chicken strips in my repertoire. This recipe is very simple and requires few ingredients. Chicken pieces are first seasoned in a brine, then coated in flour, dipped in melted butter, coated in a cornflake crumb mixture and baked. These tasted fabulous as you might imagine, although next time I may try dipping in egg whites rather than melted butter to make them a bit healthier. I am sure they would be great dunked in any number of condiments – ketchup, mustard, BBQ sauce, or my personal favorite, honey mustard. Whatever your sauce of choice, these are bound to be a hit, and definitely better than bugs :)
- Yield Serves 4-6
1/4 cup table salt
4 boneless, skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
7 tbsp. butter, melted
2 cups finely crushed Corn Flakes cereal
Dissolve salt in 1 quart cold water. Add the chicken to the brine, cover and refrigerate for 30 minutes Remove the cutlets from the brine and pat dry with paper towels.
Adjust an oven rack to the middle position and preheat the oven to 400° F. Place an oven-safe baking rack on a baking sheet. Place the flour and butter in separate bowls. Place the crushed cereal flakes in a shallow pie plate. Dip the chicken pieces in the flour, then the butter, then the crushed cereal, shaking off excess in between each step. Place the coated chicken strips on the prepared baking rack.
Bake 15-20 minutes, or until the chicken is cooked through. Serve with your choice of dipping sauces.
adapted from The Way the Cookie Crumbles