| Crunchy Chicken Strips 8 boneless chicken breasts 30 oz. Corn flake cereal 4 tsp. Paprika 4 tsp. Garlic powder 2 tsp. Salt 2 tsp. Pepper 4 cups milk Pour milk into a bowl and set aside. Cut chicken breast into 1-inch strips lengthwise then soak in milk. Meanwhile pour corn flake cereal in a blender and blend for 30 seconds. It is best to do this in 2 cup portions so the flakes don't become dust, you want them to be small flakes. In a large bowl or container mix corn flakes, paprika, garlic powder, salt and pepper. Place chicken strips one at a time in corn flake mixture and coat well by pressing down on chicken strip into the coating. Strips will also take on a flatter form when you do this. Spray oil onto a cookie sheet and bake coated strips at 350 for about 15-18 minutes or until juices run clear. Freezing and Cooking Directions: To Freeze: Allow to cool on cookie sheet then flash freeze. Place strips in freezer bags for dinners or lunches (about 5 strips per serving). Seal,label and freeze. To Serve: Place frozen or thawed strips on cookie sheet and bake at 350 for about 7-10 minutes. Serve with ranch dressing. Comments: It's best to reheat these in the oven to maintain crispy texture. You could reheat in the microwave, but coating will be less crispy and more soggy like that of a fish stick reheated in a microwave. |
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