Spicy-Hot Crunchy-Friend Corn Flake Chicken Strips
If you want an easy and quick dinner, go for the crunchy strips: they're fast and tasty, but only accompanied by the mustard sauce.
Servings: 2 people
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.