Cornflake Chicken Strips

Many of you are aware that we enjoy having our granddaughter each week from Tuesday morning until Wednesday evening when her Mama gets off work.

This means that each week we dedicate these 2 days to her.  Our household becomes a toddler house.  We play toddler games. We watch toddler movies and shows.  We go to the zoo, the park, the bounce house and the library for story time.  We build forts and castles with blankets, chairs and tables.  And we eat toddler friendly meals.

Luckily, she is a very good eater and will eat almost anything.  She will try new foods and normally finds that she likes them.  Our rule is that she needs to at least try it and if she doesn't like it she is allowed to spit it into her napkin.  Normally she smiles and say "mmmmmm".

She does have her favorites though so we tend to rotate the same menus for Tuesday nights.  Spaghetti with Meat Sauce, Chicken Noodle Soup, Pepperoni pizza and Coconut Chicken Strips.

But I also serve up other types of chicken strips or nuggets according to what I have available in my pantry.  I use flavored bread crumbs or tempura batter or, in this case, cornflakes.

Served up with fresh veggies and ranch dressing, it made the perfect lunch for a busy toddler and was enjoyed by Grammy and Grampy too.

As you can see, she happily consumed all of her lunch and then was ready for naptime.  Phew.......naptime is a lifesaver...it gives us a chance to rest up and regroup so that the fun can continue in the afternoon.

These tasty strips are not only perfect for Toddler Tuesdays but would also be a welcome snack on game day.

Cornflake Chicken Strips

2 boneless, skinless chicken halves cut into strips

1/2 c. flour

salt and pepper, to taste

2 eggs, beaten

3 c. cornflake crumbs

Combine flour with salt and pepper and place in a shallow dish.  Place beaten eggs in another shallow dish next to the flour and a third shallow dish next to the eggs filled with cornflakes to create a dredging station.  

Place the chicken strips before the flour and a parchment or silicone lined baking sheet after the cornflakes.  

Take each piece of chicken and dredge it in the seasoned flour.  Dip the floured chicken into to egg, covering completely.  Dredge the egg covered chicken in the cornflakes and place onto the baking sheet.  Continue until all pieces are coated.

Bake in a preheated 400* oven for 15-20 minutes, until golden brown and an internal temperature of 165*.  Print Recipe