Crunchy-Baked Chicken Strips

Crunchy-Baked Chicken Strips

I made these crunch-baked chicken strips on Sunday night for dinner. These plump and juicy chicken strips were so amazing that I had to blog about them this week. Seriously, I needed to share this amazing recipe stat with all my readers. I’m going to tell you a little secret here… typically I cook/bake a few months out from when my post actually go to publish. It is just how life is, and its nice because I always have a nice little stock-pile of recipes waiting to be debuted (they always just need the TLC aka photo editing and recipe writing to be completed). So, with all this being said. You must now realize how special these chicken strips are. If I go back for seconds on any meat of any kind I know its damn good!

Crunchy-Baked Chicken Strips

I rarely ever make a breaded chicken that is baked. It’s either baked naked with seasoning on it, grilled, or sauteed in a pan. As I “thumbed” through the pages of my online copy of Eating Light I stumbled across this recipe. (A big thanks to a twitter follower who informed me that I can download magazines for free from our public library right on to my iPad!) It looked homey and comforting and low-calorie; which we can all afford to cut a few calories from our diet since binging on cookies, gingerbread, and all things peppermint in December.

The photo in the magazine of the super-crunchy chicken reminded me of the Shake-n-Bake chicken my mom would make when I was a kid. (I recognize, I’m sure to get a phone call and/or text message/email from my mom about “outing” her once again.) Nothing wrong with Shake-n-Bake. Let’s just put that out there. The calories in such crispy chicken mixture isn’t so great for us. So why not recreate an old favorite and be able to control what is going into it? I can attest that this chicken is 100 times better the new and improved way. And are you wondering how we achieve the crunchiness to the chicken? Cornflakes! Which I could write a whole other post on how my mom use to make what we called cornflake chicken when I was a kid. By the way, my husband had no idea he was eating what he would call a “diet” recipe. So with that being said… run. Don’t walk, and go make this recipe.

I can’t end this post without wishing my parents a happy 30th wedding anniversary! Seriously, in this day-in-age its unheard of for two people to be together for so long. So congrats to them and heres to another 30 years together!

Adapted from Eating Light, January 2013

Crunchy-Baked Chicken Strips

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4


  • 1-1/2 cups fat-free buttermilk
  • 1 egg white
  • 3 tsp hot pepper sauce
  • 1 lb boneless skinless chicken strips
  • 3 cups cornflake-cereal
  • 2 tbsp paprika
  • 1 tbsp fresh thyme
  • 1 tbsp garlic powder
  • 1 tsp salt
  • Nonstick cooking spray


  1. Preheat oven to 400 degrees.
  2. While oven is preheating, mix buttermilk egg white and hot pepper sauce in a deep bowl: mix well until incorporated. Rinse off chicken strips and add them to the buttermilk mixture. Let them sit while you prepare the crunchy mixture.
  3. In a large food processor add cornflake-cereal, paprika, fresh thyme, garlic powder, and salt. Pulse until you have crumbs and all the seasonings have been incorporated together. Carefully pour the bread crumb mixture into a shallow plate.
  4. Line a baking sheet with a Silpat (or tinfoil) then place a metal cookie cooling wire rack on top of the lined baking sheet. Spray with non-stick cooking spray. Then, begin assembling the chicken. One-by-one place the buttermilk chicken into the shallow plate and coat with crumb mixture. Then place on to the wire rack. Repeat until all the chicken strips have been covered and are on the wire rack.
  5. Bake for 20 minutes or until crumb coating is crusty and browned and the internal temperature of the chicken reaches 165 degrees.
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I served the Crunchy-Baked Chicken Strips with Olive Oil Mashed Potatoes and Cauliflower. Recipe coming soon.


  1. Katie, you just read my mind, I was thinking about what meal to make for my family that is not only healthy but easy to make too. Great recipe, can’t wait to make it & feed my family! Thanks!

  2. Mmmm I’m a big fan of oven baked chicken tenders and these look SUPER crunchy!!

  3. I was reading and asking myself over and over, “Tell me already! What makes them so crispy???” It’s the corn flakes, right? I’ve never used them as a breading before but have heard so many good things about them. Will definitely try now due to your rave reviews. Hey, have you ever tried crushed potato chips? I know, definitely not “ass-friendly” as our friend The Novice Chef would say but I’ve heard similarly good crunchy things about them.

    • Yes! The cornflakes help it with the crunch. When I was a kid my mom use to make a weight-watchers recipe that was basically a cornflake topping. I’ll admit this recipe is wayyyy better! :) Yes, I’ve done potato chip crusted fish–awesome!

  4. My new obsession is baked chicken tenders breaded in crushed chex cereal, and instead of using buttermilk to bread them you use dijon mustard. It is INCREDIBLE. With a little honey dijon to dip in, awesome. I’ll have to try cornflake kind too!

  5. Yum, these look great Katie! Is that potato salad or mashed potatoes in the background?

    • Thanks Addie. Yes, I served this with olive oil mashed potatoes and cauliflower (recipe to come tomorrow)!

  6. Definitely going to run and make these soon! These look incredible!

  7. Oh Katie thanks for the tip on the free mag from the library! I’m going to see if I can do that too. Your chicken looks so crisp and perfect!

    • Thanks Aggie. Get ready to be addicted to downloading free magazines. I think I’ve read at least 20! lol. Your kids and husband will love this chicken.

  8. Ooooh, my niece and nephew would love these!!

  9. Oooh… those look good! I recently used cereal {Rice Krispies} mixed with unsweetened coconut flakes to coat fish and it turned out SO well! {Plus, it is a great alterative to buying expensive gluten free bread crumbs.} Will definitely have to try this recipe out. :)

    • Dianna, for the picky meat-eater to go for seconds you know its good! I love that idea about the rice krispies cereal! I’ll have to give it a try and of course share it with my aunt who has a gluten allergy!

  10. That was delicious. Thanks!

  11. I was just wondering if the hot sauce made these too hot for the kids to eat?


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