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Chicken strips breaded with crushed corn flakes, baked until crispy, then coated in homemade honey BBQ sauce. Takes 30 minutes and serves 4.
My picky nephew, who usually only eats plain chicken nuggets, devoured these and kept asking for more. My husband said they were better than any wings he'd had because you get more actual chicken and less mess. Even my mother-in-law, who's usually critical of anything that's not fried, admitted these were "surprisingly really good" and asked how I got them so crispy.
Ingredients
- Chicken breast strips: Cut into bite-sized pieces that cook evenly and are easy to eat
- Corn flake coating: Crushed cereal creates an incredibly crunchy exterior that stays crispy
- Simple seasonings: Salt, pepper, garlic powder, and paprika for that perfect chicken flavor
- Honey BBQ sauce: BBQ sauce, honey, and ketchup create that sweet-tangy glaze
- Egg wash: Helps the coating stick properly and get golden brown
Step-by-Step Instructions
- Prep Work:
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Cut your chicken breasts into uniform strips or cubes so they cook evenly. Toss the chicken pieces with flour in a bowl until they're well coated, this helps the egg wash stick better.
- Coating Station:
- Crush your corn flakes in a large bowl and mix with salt, pepper, garlic powder, and paprika. In a separate small bowl, whisk together eggs and milk until smooth. This creates your breading station for assembly line coating.
- Breading Process:
- Dip each flour-coated chicken piece in the egg mixture, letting excess drip off, then roll generously in the seasoned corn flake mixture. Press the coating on gently to help it stick, but don't compact it too much or it won't be as crispy.
- Baking Method:
- Place the coated chicken strips on your prepared baking sheet, making sure they don't touch each other. Bake for 20 minutes, flipping them over at the 10-minute mark so both sides get golden and crispy.
- Sauce Creation:
- While the chicken bakes, combine BBQ sauce, honey, and ketchup in a small saucepan. Heat over medium-low heat for 6 to 7 minutes, stirring occasionally, until it's warm and well combined. The sauce should be glossy and slightly thickened.
- Final Assembly:
- Let the chicken cool for 3 to 4 minutes after baking, then pour the warm honey BBQ sauce over the strips and toss gently to coat. The slight cooling prevents the sauce from making the coating soggy while still allowing it to stick well.
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Essential Knowledge
Don't skip the flour step - It helps the egg wash adhere properly and creates better coating
Flip at the halfway point - Ensures even browning and crispiness on both sides
Let chicken cool slightly - Adding hot sauce to scorching chicken makes the coating soggy
Perfect Pairings
These are great as a main dish with some coleslaw and baked beans, or as appetizers for parties. The sweet sauce pairs beautifully with cooling sides like cucumber salad or fresh fruit. For drinks, iced tea, lemonade, or cold beer complement the sweet and savory flavors perfectly.
Creative Variations
Try different cereals like panko breadcrumbs mixed with crushed crackers for variety. You could add some hot sauce to the honey BBQ mixture for extra heat. Different spice blends in the coating like Cajun seasoning or ranch powder create interesting flavor variations. Some people like to add a splash of apple cider vinegar to the sauce for extra tang.
Storage Solutions
These are definitely best eaten fresh while the coating is still crispy, but leftovers can be stored in the fridge for a couple days. Reheat them in the oven at 350 degrees for about 10 minutes to crisp them back up, don't use the microwave because it makes the coating soggy.
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Kitchen Secrets
Crush corn flakes by hand - Gives you better texture control than using a food processor
Don't overcrowd the baking sheet - Touching pieces won't get crispy on all sides
Make extra sauce - It's so good you'll want to use it for dipping too
Frequently Asked Questions
→ Can I Use Chicken Thighs Instead Of Breasts?
Yes! Boneless chicken thighs work great and stay extra juicy. Just cut them into strips and follow the same process.
→ How Do I Keep The Coating Crispy?
Let the chicken cool for a few minutes before adding the sauce, and don't soak it in sauce - just toss to coat lightly.
→ Can I Make This Gluten-Free?
Substitute the flour with gluten-free flour or cornstarch, and make sure your corn flakes are certified gluten-free.
→ What's The Best Way To Crush Corn Flakes?
Put them in a sealed plastic bag and roll with a rolling pin, or pulse them in a food processor until you get coarse crumbs.
→ Can I Make The Sauce Ahead Of Time?
Absolutely! The honey BBQ sauce keeps in the fridge for up to a week and reheats beautifully on the stove or microwave.
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes! Boneless thighs stay juicy and work well. Cut into strips and follow the same coating and baking method.
- → How do I keep the coating crispy?
Let the chicken cool slightly before saucing and avoid soaking—just toss gently to coat.
- → Can this be made gluten-free?
Use gluten-free flour or cornstarch and certified gluten-free corn flakes for a gluten-free version.
- → What’s the best way to crush corn flakes?
Seal them in a plastic bag and roll with a rolling pin or pulse in a food processor until coarse.
- → Can I make the sauce ahead?
Yes, store the sauce in the fridge for up to a week and reheat gently before using.