Crispy Parmesan Cornflake Chicken Strips

This is a quick, easy way to fix chicken, and oh so tasty too. This is my mom’s recipe, and is very versatile.  You can add whatever spices you would like, and can even substitute bread crumbs for the corn flakes – whatever makes your taste buds happy.

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  • 2 ½ pounds chicken strips (or boneless skinless chicken breasts cut into strips)
  • 1 ½ cups corn flake crumbs
  • ½ cup parmesan cheese
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic salt
  • 1 ¼ sticks butter
Prep Time: 20 Minutes Cook Time: 25 Minutes Yield: 6-8 servings

Preheat oven to 400 degrees

First, pour corn flakes into a large plastic zipper bag, close the bag, and then use a rolling pin to turn the flakes into crumbs.

This is also a good time take some stress out, so really crush them into crumbs. Ahhh, don’t you feel better now? Keep crushing corn flakes until you have 1 ½ cups of crumbs.  Then, put the crumbs in a mixing bowl.

Add the parmesan cheese,

and the pepper,

and the garlic salt, just plain salt, or whatever you’d like. You could try paprika or seasoned salt.

Mix the dry ingredients together. Then, melt the butter in a microwave safe bowl.

Line a cookie sheet with aluminum foil.  Now we’re ready for the assembly line. (Thank you to Henry Ford!)

Take each chicken strip, dip it in butter,

roll it in the cornflake mixture,

and then put it in the pan. You can put the strips close to each other in the pan, but make sure to leave a little space in between.

When you’re done, put the pan in the oven, and bake for 25 minutes.  Remove them from the cookie sheet, and arrange on a platter or in a serving bowl.

Use your favorite dipping sauce. Ours is ranch dressing.

Take a closer look……mmm, just like my Mom makes.

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Cattle, corn, wheat, beans, mud, snow, ice, and drought. Plenty of fresh air and quiet. Our life is sometimes heartbreaking, sometimes joyous, but never boring.

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21 Responses

  1. TomPier says:

    great post as usual!

  2. I could not have read this at a better time!!! My husband has chicken thawing for supper and I’m bored with the same old grilled chicken!!! I’m so happy I decided to go back and start from the beginning!

  3. Rosanne says:

    My family loves this recipe!! Myself included. We have Friday night dinners at my house for my daughter, her husband and two children. We try to use at least one new recipe each Friday. I have made the crispy parmesan cornflake chicken strips on several Friday nights. Tonight I also tried Dad’s pineapple cake. It was wonderful!!! Thanks

  4. Linda says:

    Hi! I use cornflake crumbs all the time to bread my chicken and porkchops. I’m lazy though, and buy the crumbs already in the box. I usually dip my chicken in egg first before I crumb them, but I think I’ll try your way with the butter. Sounds delicious!. Glad I found your blog. I’m bookmarking it so I can keep coming back and see what you’re up to. take care.. 🙂

    • Suzanne says:

      Never tried egg and crumbs, I’ve done flour and egg though. I’ll give the egg and crumbs a try. Thanks LInda.

  5. I am SO making these THIS week. I have chicken strips in the fridge and needed a new recipe – thank you so much!

  6. Suzanne,

    I made these tonight. Simply, totally and completely delish. Seriously, YUM!!! 🙂 We’re smiling.

    Thank you for a wonderful recipe.



  7. Guess what I’m making tonight? 😉

  8. Judy says:

    Just made tonight w/chicken breast, amazing.. 🙂

  9. Wendy says:

    What degree do you bake this at?

  10. Marie says:

    Thanks for the recipe. It was incredibly delicious!

  11. win2888 says:

    Wohh just what I was looking for, appreciate it for putting up.

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