Crispy chicken comes courtesy of my better half. I was in college and she was working toward her PhT, (putting hubby through) when it became part of her playbook. Time was a precious commodity and beyond taste, with only five ingredients it is quick and easy to prepare. Crispy chicken remained in our regular rotation for years, until it didn’t. That may sound odd, but we can’t put our finger on when. What I can say is that every now and then we get a hankering for it and it can’t be denied. Since her kitchen retirement, it has fallen on me to make this family favorite.
Over the years this recipe has become easier. Once upon a time, you had to slice the chicken breasts yourself, a messy and thankless task. Now, fresh pre-sliced chicken breast is available at the market. I was able to make this correctly the very first try and my wife pronounced it “pretty good”. In her lingo, that means what you and I would call “awesome”!
- Yield: 4 1x
- 1–1/4 lb pre-sliced chicken breast strips
- 1–1/2 cup hellman’s real mayonnaise
- 1/2 cup grated parmesan cheese
- 1–1/2 to 2 TBL yellow mustard to taste
- 12 oz kelloggs plain cornflakes – crushed
- 1/2 TBL unsalted butter
- Preheat oven to 425 degrees
- Crush the cornflakes in a baggie with a rolling pin. Don’t make a powder, leave some texture.
- Pour into a bowl large enough to lay a chicken strip flat
- Mix the mayo, parm and mustard thoroughly
- Cover a baking sheet with aluminum foil
- Grease the aluminum foil with the butter
- Divide the sauce mix. Use 1/3 for preparing the chicken and reserve the rest for a serving condiment
- Use a brush to coat both sides of a chicken strip with the mayo/parm sauce, then press and coat with the crushed cornflakes – then lay flat on the baking sheet
- Repeat the process for the remaining chicken strips
- WARNING! Don’t cross contaminate your reserved sauce with the brush. Raw chicken is full of bacteria. If you dip your brush into the reserved sauce because you need just a little bit more, you will have to make a new batch for serving!
- Bake for 20-25 minutes. Cornflakes should be lightly browned
- Remove and serve with a generous dollop of sauce on each plate.
And just one more thing…
Who made up the saying “winner, winner, chicken dinner!