Crispy Cornflake Chicken Strips

It’s time to impress your guests.

I just finished one of my finest main dishes, ever. And by fine, I mean oh-so-fine.

It’s the perfect dish to make in a jiffy when your friends call last minute and tell you they are about to pop by your house, and that they are going to stay for dinner. Uh-oh. What do you do? No worries. Problem solved. All you need is some chicken breasts, mustard, honey, eggs and plain (non-sweet) cornflakes. Piece of cake.

We’re having chicken tonight!!

I stumbled upon this awesome healthy chicken fingers recipe by The Anti Mom yesterday when I was blog-surfing, and I knew I had struck gold when I chanced upon it. It’s a recipe that is fool-proof, easy to make, yet looks as if you spent your entire afternoon slogging away in the kitchen. And it turned out to be crispy on the outside and tender on the inside, interlaced with the taste of spicy mustard and sweet honey from the rocks. It was so damn fine. Beautiful. Burp-worthy. Healthy too (not a drop of oil was used). Worth an entire opera house of applause and a tower of bubbling champagne.

Ahhh… Life is really good.

Ok, before you drool all over your keyboard and start throwing fantastically wild crazy tantrums because you want this recipe so much, I’m going to do you a favour and share the process of making it. Easy peasy 1, 2, 3.



1) 3 chicken breasts (cut into 5 – 6 strips each)
2) 2 eggs
3) 1 teaspoon of yellow mustard
4) 2 tablespoons of clear honey
5) 1 dash of hot sauce (optional – I did not use it this time)
6) 300g of crushed plain, non-sweet cornflakes


1) Pre-heat oven to 230 deg cel
2) In one bowl, mix eggs, mustard, honey and hot sauce
3) In another bowl, place crushed cornflakes (crush the cornflakes in a plastic bag)
4) Dip chicken strips in the honey-mustard-egg sauce from step 2
5) Coat surface of chicken strips with crushed cornflakes
6) Place coated chicken strips on a baking tray lined with baking paper
7) Bake in oven for 15 to 20 minutes (or until chicken is fully cooked)
8) Serve hot with honey-mustard sauce (mix 1 tablespoon of mustard with 1 teaspoon of honey) and salad

Fresh Chicken Breasts:

Cut chicken breasts into evenly sized strips:

A pile of chicken strips:


Add mustard:

Add honey:

Mix mixture together:

Dip chicken strips in mixture:

Crushed cornflakes:

Coat chicken strips with crushed cornflakes:

Line a baking tray with baking paper:

Arrange coated chicken strips on the baking tray:

A closer look at the chicken strips:

Honey-mustard dipping sauce (Mix 1 tablespoon of mustard with 1 teaspoon of clear honey):

Fresh out of the oven:

To check that chicken is fully cooked, cut one piece into half and see that middle is white:

Crispy Cornflake Chicken Strips served with a side of Garden Salad:

If you enjoy this, share it!
Pin on PinterestShare on FacebookTweet about this on TwitterGoogle+Share on StumbleUponEmail to someone

felicia | Dish by Dish

Felicia is a Singaporean who's currently located in Buenos Aires, also known as the "Paris of South America". After moving to Argentina because of love, she found herself grappling with the mysterious concept known as cooking. Starting this blog has helped her explore the kitchen, the effect cooking has on our lives, and generally helped her make more friends with people like you! Please stay a while and explore!

More Posts - Website

You may also like..

Lovely comments

    • says

      Hello babe!! this is seriously a super easy fool-proof recipe!! make it with your mum this weekend! Plus its super healthy! no frying, and not a drop of oil!! Hope you’re having a fantabulous saturday dear!!! te quiero!

    • says

      Hello! Hmm, sounds like an interesting option! could be a sweet-salty mix – no idea how it will taste like but if u do try it in the end please give me a shout out to know how it turns out!


Tell me your thoughts...

Your email address will not be published. Required fields are marked *