Chicken Strips


A no-fail kids favorite. The organic heritage chicken we used is so juicy and flavorful (I highly recommend using free range from somewhere local if you can). The breading on these strips is free of wheat, chemical preservatives and questionable fillers. You can try something like Nature’s Path cereal (to avoid GMO corn for the cornflakes). Great served with yam fries.

Chicken Strips recipe:

1 1/2 c cornflakes
1/4 c freshly grated parmesan cheese
1 tbsp ground flax
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp freshly ground black pepper
1/4 tsp sea salt
3 chicken breasts, cut into long strips 1 inch wide
1 egg
1/4 tsp sea salt
blackstrap molasses
grainy honey mustard

Preheat oven to 4oo degrees F. Blend cornflakes, pulsing into crumbs, and add next 6 ingredients blending together. Slice chicken. Lightly beat egg with salt in a shallow bowl. Place crumb mixture into another shallow dish. Dip chicken strips into egg, then crumbs. Lay over baking sheet and cook for 12 minutes.

Serve with a sauce to dip (I just made a big squirt of honey mustard, then about 1/2 c honey and approx tbsp of molasses and it turned out delicious!)


Fresh Parmesan!

Fresh Parmesan!

Place chicken in egg, then the crumbs, coating well.

Place chicken in egg, then the crumbs, coating well.

Lay over baking sheet.

Lay over baking sheet, and cook 12 minutes at 400 degrees F.

Enjoy with sweet dipping sauce!


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