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Easy Chicken Strips Recipe

Easy Chicken Strips Recipe

“I came up with these one night when I was looking for a new, fast way to serve chicken. They make great appetizers, especially when served with barbecue or sweet-and-sour sauce for dunking. I’ve been told they’re restaurant-quality.” Crystal Sheckles-Gibson - Beespring, Kentucky
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings


  • 1/4 cup all-purpose flour
  • 3/4 teaspoon seasoned salt
  • 1-1/4 cups crushed cornflakes
  • 1/3 cup butter, melted
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips


  • 1. In a shallow bowl, combine flour and seasoned salt. Place cornflakes and butter in separate shallow bowls. Coat chicken with flour mixture, then dip in butter and coat with cornflakes.
  • 2. Transfer to an ungreased baking sheet. Bake at 400° for 15-20 minutes or until no longer pink. Yield: 6 servings.

Nutritional Facts

1 serving equals 281 calories, 12 g fat (7 g saturated fat), 87 mg cholesterol, 430 mg sodium, 18 g carbohydrate, trace fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.

Reviews for Easy Chicken Strips

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Reviewed Sep. 26, 2014

"Yummy, Yummy, Yummy"

Reviewed Apr. 14, 2014

"I am not so sure what makes people give this recipe 5 stars. It is average. My family of six ate them, but no one raved - that's for sure."

Reviewed Feb. 3, 2014

"Easy and good."

Reviewed Mar. 25, 2013

"My kids adored these!"

Reviewed Jan. 31, 2012

"I substituted the corn flakes for crushed ritz crackers, did everything else exactly the same and these are absolutely DELICIOUS!! Probably the best Chicken Strips ive had! Great Recipe"

Reviewed Feb. 10, 2011

"I make these all the time for my family, I thought i was the one who invented it!!:)) I also make a honey mustard dipping sauce i got from Paula Dean to go with it. TO DIE FOR! My kids try to eat just the sauce!"

Reviewed Jan. 30, 2011

"This was awesome, but I did change it up a bit to use what I had in the pantry: substituted cornflakes for unseasoned Panko breadcrumbs & substituted the season salt for salt, garlic powder, chili powder & parsley flakes. Also, I mixed several drops of hot sauce into 1/2 c. melted butter."

Reviewed Jan. 24, 2011

"My family of five gobbled these up! Even my picky eaters! The corn flakes kept them nice and crisp. The breading stayed on and was easy to dip. This is now a regular on my menus! Just a tip, I found that about 3 1/2 cups uncrushed cornflakes made about 1 1/4 crushed cornflakes. YUMMY!!"

Reviewed Dec. 29, 2010

"I would make it again but not with corn flakes not sure what to use in its place. My family did not care for the taste of the corn flakes they seemed to sweet."

Reviewed Aug. 28, 2010

"Wonderful! My husband really liked them, too. We do not buy corn flakes, so I used raisen bran, minus the raisens of course. It was still wonderful! Thanks!"

Reviewed May. 24, 2010

"This is so easy & delicious! I have used the frosted cornflakes since I started making them, since that was all i had! The sweetness takes like they are baked in honey!"

Reviewed Nov. 16, 2009

"I am not a recipe repeater --I like to try new things . But have already made this twice and it is on the menu for later this week!"

Reviewed Nov. 14, 2009

"I loved these! Very moist and scrumptious."

Reviewed Oct. 10, 2009

"The whole family loved these and they were quick and easy to make! Thanks Crystal!"

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