My kids would probably live off chicken in some form or another if I’d let them. It’s something I almost always have on hand in the freezer so it becomes part of our meals often. I love it because it freezes well and I can make so many different dishes with it. Now we still eat frozen chicken tenders and nuggets from time to time, but I do try to make things from scratch when I can. All of my kids like to cook and bake too and this is a recipe that they can help with and do almost all on their own which is great. Try these easy chicken strips made with crunchy corn flakes with your own family. They’re sure to be a hit.
You don’t need a lot to make these easy chicken strips which is why I think they’ll become part of your weeknight dinner rotation very quickly. Grab your box of corn flakes (12 ounces), chicken (1 pound of pre-cut tenders or breasts cut into strips), some eggs (2 to be exact), buttermilk (2 cups), and a zip top bag (freezer bags are the strongest) and you’re all ready to go.
When it comes time to crush the corn flakes, there will likely be fighting. Everyone likes to do this job at our house. We try to take turns but sometimes Mommy just needs to beat a bag of corn flakes so there are no turns. It is what it is kids. #sorrynotsorry
Need more dinner ideas? I’ve got some here you should check out.
How do you make easy chicken strips with corn flakes?
Start out by putting your buttermilk into a container big enough for it and the chicken. Preferably a contain that has a lid or that you can cover. Add the buttermilk and chicken. The chicken needs to soak in the buttermilk for about 30 minutes. Cover the bowl and stick it back in the fridge while you get everything else ready.
Next, pour the Corn Flakes into the zip top bag and crush into a fine powder. You’ll also want to beat the eggs and put them into a shallow dish the chicken will fit in to be coated by the egg.
Once everything is ready, set up a breading station. You’ll have four “stops” in your station – the buttermilk container, the crushed corn flakes, beaten eggs, and cookie sheet. Note that there’s no seasoning as part of this recipe. If you’d like to add some, this is the time. Make sure you add it to each of your “stops” in your breading station so the flavor is in each layer – not just on the chicken itself or the outside.
Take the buttermilk container out of the fridge and put the chicken a couple pieces at a time into the bag to get coated with the corn flakes. You can use a fork or tongs to move it around in the bag. If you’re feeling brave, you can seal the top of the bag and shake the chicken around to coat it in the corn flakes.
After they’ve been in the corn flakes bag, take the chicken out and dip it into the eggs. After that, the chicken goes back into the bag of crushed corn flakes. Use some tongs or a fork to move chicken from one spot to another in the breading process. If you’re using your hands, try keeping one for the “wet” steps and the other for the “dry” steps so your hands don’t become a huge clumpy mess.
Once the chicken has been coated twice, put it onto a cookie sheet and bake in the oven at 30 degrees for 15 – 20 minutes. I like to coat my cookie sheets with aluminum foil or parchment paper to make clean up easier too.
- 12oz Box Corn Flakes
- 1lb Chicken Tender Strips
- 2 Eggs
- 2 Cups Buttermilk
- Large Freezer Bag
- Pour Corn Flakes into the freezer bag.
- Crush the Corn Flakes into a fine powder.
- Soak Chicken Tenders in the buttermilk for 30 minutes.
- Coat the chicken tenders in Corn Flakes.
- Dip in the egg and then coat a second time in the Corn Flakes.
- Bake at 350 degrees for 15-20 minutes.
- Serve with your favorite dipping sauce & enjoy.