Skinny Crispy Chicken Strips – a delicious recipe with Cereal, Garlic, Parsley, Egg, Low Fat Milk, Chicken Breasts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat your oven to 400 F. Line a rimmed baking sheet with foil and give it a good spritz of cooking spray.
2
In a food processor, combine Corn Flakes cereal, garlic powder and parsley flakes.
3
Pulse until Corn Flakes are crumb-like.
4
You can also do this in a Ziploc bag and crush them with a rolling pin.
5
Just be sure to get the Corn Flakes fine enough to stick to the chicken.
6
Mix egg and milk in a shallow bowl, and add Corn Flakes mixture into another.
7
Sprinkle your chicken strips with salt and pepper.
8
Dip each in egg, then add each into the Corn Flake mixture making sure to press the strips into the crumbs to stick.
9
Continue until all of the chicken pieces are coated.
10
Add chicken to the prepared baking sheet, spritz with a little cooking spray, and cook for 8-10 minutes.
11
Flip pieces over and cook for an additional 5 minutes, or until chicken is cooked through.
12
Enjoy!
223
kcal
Calories
7
g
Fat
13
g
Carbs
29
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: 1 cup Cornflakes Cereal, 1 teaspoon Garlic Powder, 1 teaspoon Dried Parsley, 1 whole Egg, and more.
Yes, Skinny 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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