Why “super” chicken? Well, it’s SUPER easy, SUPER quick, SUPER crispy, and SUPER DUPER delicious. So yes, “Super Chicken” is fitting to me!
My kids love chicken strips and I’ve made many a variations. Some are here on the site and turn out well. But I wanted one I could make in no time that didn’t require flipping, or frying, or marinating. And crispy on the bottom too! Impossible.. right? Well, not anymore! I’ve experimented with tons of tricks that honestly don’t make that much difference. I’ve made these with fresh breadcrumbs and that version turned out well too.. still crispy and pretty easy. But I wanted easier. So I took inspiration from this recipe , but used a parchment lined baking sheet so they would get crispy without sticking to the tray.
I pulse up a whole box of cornflakes in my food processor and keep them in a ziplock in the freezer for added convenience.
These were gobbled up in less time than it took to make them!
SUPER CHICKEN
1 1/2-2 lbs boneless skinless chicken breast or tenderloins
2 eggs, beaten
1 1/2 cups crushed cornflakes
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1/4 tsp black pepper
2 T unsalted butter, melted
Heat oven to 425 degrees. Line a large baking sheet with parchment paper.
If using chicken breasts, cut into strips.
Set up 2 shallow bowls, the beaten eggs in one and combine the cornflakes and spices in another.
Dip chicken in eggs, then cornflake mixture, then place on baking sheet.
Drizzle with the melted butter.
Bake for 30 minutes. Boom. Dinner.
Ingredients
- 1 1/2-2 lbs boneless skinless chicken breast or tenderloins
- 2 eggs, beaten
- 1 1/2 cups crushed cornflakes
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 T unsalted butter, melted
Instructions
- Heat oven to 425 degrees. Line a large baking sheet with parchment paper.
- If using chicken breasts, cut into strips.
- Set up 2 shallow bowls, the beaten eggs in one and combine the cornflakes and spices in another.
- Dip chicken in eggs, then cornflake mixture, then place on baking sheet.
- Drizzle with the melted butter.
- Bake for 30 minutes. Boom. Dinner.
Tip: Pulse up cornflakes in your food processor and store them in the freezer for added convenience. You'll have them ready whenever you need them! You could even add the spices too.
