Corn Flakes Crunchy Strips
Speed - 89%
Simplicity - 91%
Tastiness - 94%
91%
Great!
These Corn Flakes Crunchy Strips are the answer for a light and crunchy evening meal!
Ingredients
Chicken Strips
- 14 oz Chicken Breast boneless
- 7 oz Buttermillk
- 2 Garlic Cloves
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Oregano
- 1/2 cup Corn Flakes
- 1/2 tsp Hot Paprika
- 1/2 cup Breadcrumbs
- Salt and Pepper to taste
- Vegetable Oil for Frying
Mustard Sauce
- 1/2 cup Sour Cream
- 2 tbsp Dijon Mustard
- 1 tsp Honey
Instructions
Fried Chicken
- Rinse the meat and cut it in fine strips.
- Place the buttermilk in a large bowl.
- Add the thyme and oregano, salt and pepper to taste, crushed garlic and hot paprika. Stir well.
- Add the chicken strips to the marinade and toss to coat.
- Leave the meat to marinate overnight or for at least 4 hours.
- Roughly crush the cornflakes and combine with the breadcrumbs on a plate.
- Take the meat out of the marinade and coat with breadcrumbs first and then with cornflakes.
- Heat the vegetable oil and fry the strips for 3-4 minutes each side until golden.
Mustard Sauce
- Combine the mustard with the sour cream.
- Add the honey.
- Serve with crunchy strips.
Some may believe that you could only enjoy crunchy strips in a fast food, but this is far from being true. You too can cook this delicious food at home. The best thing is that you may add the spices you like, making the strips less or more hot depending on your taste.
This dish requires minimum effort and just a few ingredients. You may cook it for lunch or dinner and if there are kids around, you may just skip the hot ingredients so they can enjoy the strips too. The dish will also be healthier than the ones from the fast food which contain many food additives and where the frying oil is reused several times, becoming toxic.
In order for you to make it easier, prepare the marinade in the morning, before going to work. This way the meat will have time to marinate and become tender, just perfect for the dish you are about to cook.
Crush the garlic and add it to the buttermilk. You may substitute the buttermilk with yogurt. I've prepared chicken meat marinated in both kinds of dairy and the result was perfect. This process makes the chicken breast become soft and juicy.
Add the dried thyme. You may as well use fresh leaves, just increase the quantity to 1 teaspoon. Thyme is a wonderful herb which goes well with a lot of meats, but it's suitable for veggies and beans too. I cannot imagine a white beans soup without thyme.
Add the dried oregano as well. Did you know that oregano is one of the few herbs which becomes more flavored when dried? Most of the aromatic plants partly lose their aroma, but oregano doesn't. On the contrary it gains a lot of flavor by drying.
Stir in the hot paprika. It is up to you if you want your food hotter. If you need to, you may add more or less paprika. Or you may replace it with sweet or smoked paprika.
Season with salt and pepper to taste and stir well to mix the flavors.
Bring the chicken in and toss to coat. You may need to transfer the chicken to a bigger bowl, just like I did. Leave the meat to marinate for at least 4 hours. Or place it in the fridge when you go to work and it will be ready when you come back.
Crush the corn flakes a little bit and combine them with the breadcrumbs on a large plate. Take one strip out of the marinade bowl and shake it a little bit to remove the buttermilk in excess. Place it on the plate and coat with the corn flakes mixture. Coat well, flipping it over on all sides.
Heat the vegetable oil and take the strips to the frying pan. The oil should be hot when you add the strips so they remain crunchy. Otherwise, it is possible to become soft.
When they become golden brown on one side, after 3-4 minutes of cooking, turn them over and cook for 3-4 minutes more on the other side too. When some of the strips are ready, remove from the pan and add the remaining ones.
The following mustard sauce has only 3 ingredients and all you have to do is mixing them up. Start with the sour cream…
Add the mustard and the honey and mix well. If you prefer, you may replace the mustard with garlic, remove the honey and add some chopped tomatoes, salt and few drops of olive oil. This is a whole different kind of sauce , but it works well too.
Enjoy!
Ingredients
Chicken Strips
- 14 oz Chicken Breast boneless
- 7 oz Buttermillk
- 2 Garlic Cloves
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Oregano
- 1/2 cup Corn Flakes
- 1/2 tsp Hot Paprika
- 1/2 cup Breadcrumbs
- Salt and Pepper to taste
- Vegetable Oil for Frying
Mustard Sauce
- 1/2 cup Sour Cream
- 2 tbsp Dijon Mustard
- 1 tsp Honey
Instructions
Fried Chicken
- Rinse the meat and cut it in fine strips.
- Place the buttermilk in a large bowl.
- Add the thyme and oregano, salt and pepper to taste, crushed garlic and hot paprika. Stir well.
- Add the chicken strips to the marinade and toss to coat.
- Leave the meat to marinate overnight or for at least 4 hours.
- Roughly crush the cornflakes and combine with the breadcrumbs on a plate.
- Take the meat out of the marinade and coat with breadcrumbs first and then with cornflakes.
- Heat the vegetable oil and fry the strips for 3-4 minutes each side until golden.
Mustard Sauce
- Combine the mustard with the sour cream.
- Add the honey.
- Serve with crunchy strips.
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