Chicken Strips
Chicken Strips with Dipping Sauce

Serves 4

3 boneless, skinless chicken breasts

1/2 cup cornflakes

1/2 cup Panko breadcrumbs

1/2 teaspoon dry mustard

1/4 cup grated fresh Parmesan cheese

1/4 teaspoon salt and pepper, each

1/2 cup mayonnaise

1 clove garlic, minced

Dipping sauce:

1/8 cup honey

1 teaspoon Dijon mustard


Preheat oven to 400 degree F°. 

In a food processor, process cornflakes until fine (or place cornflakes in a plastic bag and crush them with a rolling pin). Combine ground cornflakes and Panko breadcrumbs in a bowl. Add dry mustard, salt, pepper, and Parmesan cheese.  

In a separate bowl, combine mayonnaise with minced garlic.  

In a third bowl, combine honey and Dijon mustard.  

Place chicken in a Ziplock plastic bag and pound with a rolling pin until ½-inch thick.  Remove and cut into ¾-inch width strips.

Lather each strip with mayonnaise mixture, then coat with cornflake mixture. Place on a  baking sheet lined with parchment paper. Repeat with all strips.  

Bake in oven for 12 minutes or until cooked through. Serve with honey mustard dipping sauce.

Chicken Strips with Corn Flakes
Chicken Strips with Corn Flakes

Other Kid-Friendly Recipes To Try:

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