Cornflake Chicken Strips (HC)
Ingredients
30g cornflakes
1 tsp mixed herbs
1 tsp paprika
Black pepper for seasoning
1 tbsp plain flour
½ egg, beaten
1 chicken fillet
100g chips or sweet potato fries (frozen or homemade)
Large mixed salad (of your choice: mixed leaves, tomatoes, peppers, red onions, cucumber etc.)
Creamy Paprika & Garlic Dip:
1 tsp mayonnaise
1 tbsp full-fat Greek yoghurt
1 tsp Worcestershire sauce
1 tsp tomato puree
½ tsp paprika
½ tsp cayenne pepper
½ tsp garlic powder
Pinch of black pepper, to taste
Instructions:
Preheat your oven or air fryer to 180°C.
Add the cornflakes, mixed herbs, paprika, and a pinch of black pepper to a food processor and pulse into a chunky crumb. (No food processor? Crush the cornflakes in a sandwich bag using a rolling pin, then mix with the herbs and spices in a small bowl.)
Place the cornflake mixture in one bowl, the flour in another, and the beaten egg in a third.
Slice the chicken fillet into strips (around 4 pieces). Dip each chicken strip in flour, then egg, then cornflake crumbs, coating thoroughly.
If you have any cornflake crumb left, press it onto the chicken strips for extra crunch.
Arrange the coated chicken strips on a lined baking tray or in an air fryer basket.
Cook for 15–20 minutes until golden, crispy, and cooked through, turning halfway. Check around the 15-minute mark, especially if you're using an air fryer, as they may be ready earlier.
Cook the chips or sweet potato fries according to the package instructions or until golden and crisp.