Crispy Chicken Strips: Version II
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2 chicken breasts, diced
Homemade Buttermilk (1 cup of low fat milk + juice 1/2 a lemon)
75g Panko breadbrumbs, or cornflakes
1tsp each of Salt & Pepper
1tsp Garlic powder
1tsp Cayenne pepper
Dice 2 chicken breasts
Pour over your homemade buttermilk and add salt, pepper, garlic powder and cayenne pepper. Mix and cover with clingfilm.
Get 3 separate dishes. In the first, put your flour. In the second, your crushed cornflakes with all the flavourings mixed in, and in the third whisk up 2 eggs.
Dip your chicken chunks in order: flour, egg, cornflakes and then place on a lined baking tray
Bake in the oven for 18 minutes at 180 and enjoy!