Cornflake-crusted baked chicken strips
Everyone loves chicken strips - try healthier way!
WHAT WE WILL NEED
(20 pcs - about 8 x 5 cm)
- 3/4 kg chicken breasts
- 3 tablespoon greek white yogurt
- lemonjuice from 1 pc of bio lemon
- half cofee spoon of turmeric
- salt, pepper
- 3 - 4 eggs
- 250 - 300 g regular cornflakes
- olive oil
HOW TO DO IT
Divide chicken breasts for smaller 20 pcs, prepare for yourself bowl, put there chicken breasts, seasoin it, add yogurt, lemonjuice and turmeric, mix it up with hands. Put for at least 2 hours into a fridge to marinate.
Now you will need tree bowl (or deep plate) to wrap for final strips. One bowl with flour, one for eggs (whip them with fork, season it), one for conflakes (mash them to powdery consistence). Now take one pc of chicken from yougurt marinade, wrap in flour, then move to bowl with eggs, wrap it and finally put into a mashed cornflakes, wrap it (press cornflakes on the chicken). Move to sheet metal lined with baking paper and splash with olive oil.
Preheat the oven fo 200 degrees, put sheet metal into oven and baked for 15 min.
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