Friday, January 15, 2010

Crispy Baked Chicken Strips

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Source: The Way the Cookie Crumbles



Crispy Baked Chicken Strips
Serves 4

To freeze these, spread them on a baking sheet (without the rack) after coating and before baking. Place the pan in the freezer and chill for about half an hour, until mostly firm. Transfer the strips to freezer bags. When ready to cook, defrost them and continue with step 4 of the recipe.

1/4 cup table salt
4 boneless skinless chicken breasts, cut into 1-inch strips
1/4 cup flour
4 boneless skinless chicken breasts, cut into 1-inch strips
6 tablespoons (1/2 stick butter), melted
2 cups finely crushed corn flakes cereal

Dissolve the salt in 1 quart cold water. Add the chicken, cover, and refrigerate for 30 minutes. Remove the cutlets from the brine and pat dry.

Adjust an oven rack to the middle position and heat the oven to 400F. Place an oven-safe baking rack in a baking sheet.

Place the flour and butter in separate small bowls. Add the crushed cereal to a medium-sized bowl. Dip the chicken pieces in the flour, then the butter, then the cereal. Place the coated chicken strips on the baking rack in the baking sheet.

Bake 15-20 minutes, until chicken is no longer pink. Serve.