Crunchy Chicken Strips

It’s best to reheat these in the oven to maintain crispy texture. You could reheat in the microwave, but coating will be less crispy and more soggy like that of a fish stick reheated in a microwave. These are great for dinners or lunches and taste as yummy as the fast food version, but lower in cost and fat!

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Assembly Directions: 
Pour milk into a bowl and set aside. Cut chicken breast into 1 inch strips lengthwise then soak in milk. Meanwhile pour corn flake cereal in a blender and blend for 30 seconds. It is best to do this in 2 cup portions so the flakes don’t become dust, you want them to be small flakes. In a large bowl or container mix corn flakes, paprika, garlic powder, salt and pepper. Place chicken strips one at a time in corn flake mixture and coat well by pressing down on chicken strip into the coating. Strips will also take on a flatter form when you do this. Spray oil onto a cookie sheet and bake coated strips at 350 degrees for about 15-18 minutes or until juices run clear.

Freezing and Cooking Directions: 
To Freeze: Allow to cool on cookie sheet then flash freeze. Place strips in freezer bags for dinners or lunches (about 5
strips per serving). Seal, label and freeze.
To Serve: Place frozen or thawed strips on cookie sheet and bake at 350 degrees for about 7-10 minutes. Serve with
ranch dressing.

Budget Tips: 
Always stock up on chicken breast when they are on sale to insure you get the best price for your money. Generic or store brand corn flakes can cost up to $2.00 less per box than name brand and no one will know the difference.

Average Assembly Cost: 
Per Meal: $2.87
Per Serving: $ .71

Nutritional Info: Crunchy Chicken Strips 
Per Serving: 588 Calories; 5g Fat (7.1% calories from fat); 39g Protein; 100g Carbohydrate; 3g Dietary Fiber; 78mg Cholesterol; 1803mg Sodium.
Exchanges: 6 Grain (Starch); 4 Lean Meat; 1/2 Non-Fat Milk; 1/2 Fat.