Cornflake Chicken Strips

Servings: 4 · Prep: 25 min · Cook: 30 min · Total: 55 min

Ingredients

• 1 1/2 pounds Boneless skinless chicken breasts
• 4 cups Cornflake cereal
• 1 1/2 pounds Carrots
• 1 1/4 cups Plain whole-milk yogurt
• 2 tablespoons Honey
• 2 tablespoons Yellow mustard
• 3 tablespoons Olive oil
• 1 teaspoon Garlic powder
• 1 teaspoon Sweet paprika
• 1 teaspoon Fine salt
• 1/2 teaspoon Black pepper

Equipment

Oven; Mixing Bowl; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Tongs; Small bowl; Instant-read thermometer; Paper towels; Wide shallow dish; Vegetable peeler; Wide spatula; produce brush; Two 18-by-13-inch rimmed baking sheets; Parchment paper rated for 425°F; oven; mixing bowl; measuring cups; measuring spoons; knife; cutting board; tongs; small bowl; instant-read thermometer; paper towels; wide shallow dish; vegetable peeler; wide spatula

Steps

1. Prepare the kitchen and oven. Wash your hands with soap and water for at least 20 seconds and clean the preparation surfaces. Heat the oven to 425°F, with racks in the upper and lower thirds. Line both baking sheets with parchment paper rated for this temperature.

   Wash hands with soap and water for at least 20 seconds and clean preparation surfaces.

2. Prepare the carrots. Scrub the carrots under running water and dry them. Trim away damaged areas, peel, and cut into sticks about 3 inches long and 1/2 inch thick. On one baking sheet, toss them with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread into a single layer with space between the sticks.
   • 1 1/2 pounds carrot
   • 2 tablespoons olive oil
   • 1/2 teaspoon salt
   • 1/4 teaspoon Black Pepper
3. Mix and chill the dip. Make the dip before handling the raw chicken. Stir together 3/4 cup yogurt, the honey, and 1 tablespoon mustard in a small bowl until smooth. Cover and refrigerate until serving.
   • 3/4 cup yogurt
   • 2 tablespoons honey
   • 1 tablespoon yellow mustard

   Prepare the dip before handling raw chicken and keep it refrigerated until serving.

4. Crush and season the cornflakes. Place the cornflakes in the shallow dish and crush them with your hands into small, uneven flakes. Keep some texture rather than reducing them to powder. Drizzle with the remaining 1 tablespoon olive oil and toss thoroughly to distribute it.
   • 4 cups cornflake cereal
   • 1 tablespoon olive oil
5. Mix the coating and cut the chicken. In a mixing bowl, combine the remaining 1/2 cup yogurt and 1 tablespoon mustard with the garlic powder, paprika, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Do not rinse the chicken. Pat it dry with paper towels, then cut into strips about 3–4 inches long and 3/4 inch thick, splitting thick breasts horizontally first when necessary.
   • 1/2 cup yogurt
   • 1 tablespoon yellow mustard
   • 1 teaspoon garlic powder
   • 1 teaspoon sweet paprika
   • 1/2 teaspoon salt
   • 1/4 teaspoon Black Pepper
   • 1 1/2 pounds chicken breast

   Do not rinse raw chicken; rinsing can spread bacteria through splashes.

6. Coat the chicken strips. Toss the chicken strips in the seasoned yogurt. Lift out one strip at a time, letting excess coating fall back into the bowl, then press firmly into the cornflakes on all sides. Arrange on the second baking sheet without touching. Discard any coating mixture and crumbs left after breading. Wash your hands and clean the board, utensils, and work surfaces that touched raw chicken.
   • 1 1/2 pounds chicken breast
   • 4 cups cornflake cereal

   Discard leftover coating and crumbs that contacted raw chicken, then wash hands and clean contacted utensils and surfaces.

7. Bake the chicken and carrots. Roast the carrots on the lower rack for 10 minutes. Add the chicken tray to the upper rack and bake both trays for 10 minutes. Carefully turn the chicken strips with tongs, turn the carrots with the spatula, and rotate both trays front to back. Continue baking for 8–12 minutes, until the coating is crisp and the carrots are tender with browned edges. Check several of the thickest chicken strips by inserting a clean thermometer sideways into their centers; they must reach 165°F (74°C). Remove either tray first if it finishes a few minutes ahead of the other.

   Check the centers of the thickest strips with a clean thermometer; they must reach 165°F (74°C). Wash the probe with hot, soapy water before and after checking.

8. Divide and serve. Divide the chicken and carrots evenly among four plates. Stir the chilled dip and divide the entire amount among the four servings. Serve alongside the chicken rather than over it to preserve the crisp coating.

https://plumtally.com/recipes/cornflake-chicken-strips-rtzebbleelgs