Skip to Content

Opening Hours

Today7.30am - 8.30pm
Saturday7.30am - 8.30pm
Sunday7.30am - 8.30pm
Monday7.30am - 8.30pm
Tuesday7.30am - 8.30pm
Wednesday7.30am - 8.30pm
Thursday7.30am - 8.30pm

Crispy chicken strips

Serves   3
Prep time: 15 mins
Cooking time: 15 mins

Great for a weeknight meal, these coated chicken strips will appeal to all ages. Fantastic served with homemade potato wedges and a selection of fresh vegetables and baked beans! You can even prepare them the night before and pop them in the oven when you get home.





  • 750g boneless skinless chicken breasts (approximately 3 breasts)
  • ½ cup flour seasoned with salt & pepper
  • 1 egg
  • 1 tablespoon water
  • 1 cup cornflakes
  • 1 cup fresh breadcrumbs (approximately 2 slices of bread)
  • ½ teaspoon curry powder (optional)
  • 1-2 tablespoons oil


  1. Preheat the oven to 200C  degrees and line a baking tray with baking paper.
  2. Cut each chicken breast lengthways into 2 or 3 even sized strips.
  3. Put the seasoned flour into one bowl.
  4. Beat the egg and water in a second bowl.
  5. Measure the cornflakes into a third bowl and lightly crush them with your hands.
  6. Add the breadcrumbs and curry powder (if using) to the cornflakes and mix together.
  7. Coat the chicken pieces by evenly coating in the flour, then coating in the egg, and finally coating in the cornflake mixture.
  8. Place the coated chicken pieces on the lined baking tray.
  9. Drizzle lightly with oil
  10. Bake for 12-15 minutes or until golden brown and the thickest part is no longer pink when cut through.

It's easier to work with a few strips at a time and try to keep one hand for the dry ingredients and one for the wet to avoid big clumps of coating on your fingers.