Crispy Chicken Strips – a delicious recipe with eggs, sweet chili sauce, breadcrumbs, corn flakes, chili powder, oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 180 degrees celcius.
2
Lightly spray (or pour) oil into a roasting dish (or a baking tray).
3
Pull the skin off the chicken breasts.
4
Cut into thin slices (approximately 1cm wide, 2cm deep).
5
Mix the eggs and sweet chilli sauce in a bowl.
6
In a seperate bowl mix together the breadcrumbs and crushed cornflakes (and chilli powder if you like it hot!).
7
Dip each chicken finger in the egg mixture and then into the crumb mix. Press the crumb mix into the finger to make the coating a bit thicker.
8
Place carefully onto the tray. Continue until all the chicken is coated.
9
Spray lightly with oil then bake for 15 - 25 minutes until crisp and cooked through.
10
Serve hot or cold with BBQ, Sweet Chilli, Mayo or Aoli dipping sauces.
437
kcal
Calories
12
g
Fat
31
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 500 g raw chicken breasts, 2 eggs, 3 tablespoons sweet chili sauce, 1 1/2 cups breadcrumbs, and more.
Yes, Crispy Chicken Strips falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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