Food and the City: Skinny Crispy Chicken Strips Yum

May 15, 2014

Skinny Crispy Chicken Strips

There is nothing we love more than taking a not-so-healthy meal and turning it into a skinny minis dream! Because, why not, right? Why can't we have our cake and eat it, too? Or in this case - why can't we have our crispy chicken and eat it, too?

We were pretty shocked to find how well this recipe worked, and how delicious these strips ended up being! Use this as your base, then feel free to chop em' up, throw em' on a salad, or drench em' in hot sauce! Whatever floats your boat! :)

Skinny Crispy Chicken Strips

Makes 10 strips
3 boneless, skinless chicken breasts (cut into strips, try to keep relative in size)
1 egg
1/4 cup of low-fat milk
1 cup cornflakes 
1 teaspoon garlic powder
1 teaspoon dried parsley 
salt & pepper for taste

Preheat your oven to 400. Line a baking sheet with foil and give it a good spritz of cooking spray. In a food processor, combined cornflakes, garlic powder, and parsley flakes. Pulse until cornflakes are crumb-like. You can also do this in a ziploc bag and crush them with a rolling pin. Just be sure to get the cornflakes fine enough to stick to the chicken.

Mix egg and milk in a shallow bowl, and add cornflakes to another. Sprinkle your chicken strips with salt and pepper, dip in egg, then add into the cornflake mixture making sure to press on crumbs to stick. Continue until all of the chicken pieces are coated.

Add chicken to baking sheet, spritz with a little cooking spray, and cook for 8-10 minutes. Flip pieces over and cook for an additional 5 minutes, or until chicken is cooked through.