Cornflake Chicken Strips with Sweet Chili Honey (and broccoli!)

These oven baked Cornflake Chicken Strips are ultra crispy, coated in perfectly seasoned crumbs, and drizzled with a sweet and spicy chili honey. An easy sheet pan dinner served with roasted broccoli that delivers big crunch without frying.

5 from 1 vote

Print Recipe

Prep Time 10

Cook Time 15

Course Main Course

Cuisine American

Servings

Ingredients

For the chicken strips:

1 1/2 lbs boneless skinless chicken breast cut crosswise into thin strips
2 eggs
1 1/2 cups cornflake crumbs
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
Pinch cayenne

For the sweet chili honey:

1/4 cup sweet chili sauce
2 Tbsp honey

For the broccoli (if you want it:)

3-4 cups broccoli florets
2 Tbsp olive oil

Instructions

Heat oven to 425 degrees.
Place the chicken strips in a bowl.
Whisk the eggs and add to the chicken. Toss well so the chicken is completely coated.
Add the cornflake crumbs to a large, shallow dish.
Mix in the salt, pepper, garlic powder, onion powder and cayenne.
Coat both sides of each chicken strip with the cornflake mixture and lay on a parchment lined baking sheet. Spray with oil.
If using broccoli, toss the broccoli with the olive oil in a bowl with a large pinch of salt until well mixed.
Add the broccoli to the baking sheet.
Bake for 15 minutes, turning the chicken strips over halfway through.
Mix the sweet chili sauce and honey in a bowl.
When the chicken is cooked drizzle everything with the sweet chili honey or use it to dip the chicken.

Keyword Cornflake Chicken Strips