Description
Crispy baked chicken strips tossed in a sweet and tangy honey BBQ glaze—family-friendly, fuss-free, and absolutely irresistible!
Ingredients
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Chicken breast – Boneless and skinless, sliced into strips or bite-sized chunks.
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Corn flakes – Crushed by hand for the best crunchy coating.
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Flour – Helps the coating stick to the chicken.
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Eggs + milk – The perfect glue for breading.
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Spices – Garlic powder, paprika, salt, and black pepper.
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BBQ sauce – Use your favorite brand for the base.
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Honey + ketchup – Sweetens and balances the BBQ sauce.
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or foil. Cut the chicken into evenly sized strips or chunks. Toss them in a bowl with flour until lightly coated.
In one bowl, whisk together the eggs and milk. In a second bowl, mix crushed corn flakes with garlic powder, paprika, salt, and pepper.
Dip each floured chicken piece in the egg wash, then press it into the corn flake coating until fully covered. Place on the baking sheet, leaving space between each piece.
Bake for 20–22 minutes, flipping the chicken halfway through to crisp both sides evenly. The coating should be golden and crunchy.
While the chicken bakes, warm BBQ sauce, honey, and ketchup in a small saucepan over low heat until smooth and glossy—about 5–7 minutes.
Let the chicken rest for 2–3 minutes once out of the oven (this keeps the coating from getting soggy). Then drizzle or toss with the warm honey BBQ sauce. Serve immediately!
Notes
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Don’t skip the flour step – It’s the secret to making the egg and coating stick.
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Crush the corn flakes by hand – A rolling pin gives you perfect crunchy pieces—don’t over-pulverize them.
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Let the chicken cool slightly before saucing – This helps keep that coating crisp instead of soggy.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Cuisine: American