- 4 chicken breast, cut into 1/2 inch thick
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp milk
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 egg, beaten
- 1/8 cup milk
- 1/2 cup cornflakes crumbs
- 1/2 dried parsley flakes
- 2 tsp hot sriracha sauce
- 4 tbsp mayonnaise
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- 4 chicken breast, cut into 1/2 inch thick
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp milk
1. Mix chicken breast, salt, white pepper, garlic powder, onion powder and milk. Marinade for 20 mins or more.
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1 tsp garlic powder
- 1 egg, beaten
- 1/8 cup milk
- 1/2 cup cornflakes crumbs
- 1/2 dried parsley flakes
2. Preheat the oven for 385F degree.
3. Prepare 3 bowls:
1st bowl: mix all-purpose flour, salt and garlic powder.
2nd bowl: mix egg and milk.
3rd bowl: mix cornflakes crumbs and dried parsley flakes.
4. Coat 1st bowl flour on the chicken breast.
5. Dip into egg mixer.
6. Coat the chicken with cornflakes crumbs outside. Repeat 4 to 6 for all the chicken strips.
7. Spray some oil on the Gotham Crisper Tray (or on an oven proof rack with a baking pan.)
8. Layer the chicken strips on the tray without overlap.
9. Spray some oil on top of the chicken strips.
10. Bake for 15 mins or until inside is 165F degree or clear water out. Bake about 3 rounds to cook all the chicken strips.
- 2 tsp hot sriracha sauce
- 4 tbsp mayonnaise
11. Mix hot sriracha sauce and mayonnaise to sriracha mayonnaise for dipping.
note:
reheat left-over chicken strip:
1. Preheat the oven to 385F degree, bake for 15 mins.
