Chicke Strips

The best Chicken Strips for the family.

Homemade By: Siam Rimmer


  • 2 Skinless Chicken Breast
  • 1 Cup of Flour
  • 2 Cups of Crushed Corn Flacks
  • 3 Eggs
  • 3 1/2 Cups of Butter Milk
  • 1 Cup of Canola Oil
  • 2 Tbsp. Hot Sauce
  • 1 Tbsp. Pepper
  • 1 Tbsp. Garlic Powder
  • 1 Tbsp. Salt – Season for Chicken Strips
  • 2 Tbsp. Parsley


  1. Take the Skinless Chicken Breas and rinse off with cold water very good. Then pat dry with a paper towel.
  2. Cut the Chicken Breast to 8 Strips per Breast.
  3. Season the Chicken Breast with some salt and pepper.
  4. Place them in a large storage food bag then add 3 Cups of the Buttermilk and hot sauce.
  5. Seal and place in the Refrigerator for hours.
  6. Take out 3 Pie Tins / Shallow bowls.
    1. 1 – Add the Flour, 1 Tsp. Pepper and 1 Tsp. Garlic Salt – Mix
    2. 1 – Add the Eggs, ½ Cup of Buttermilk – Mix
    3. 1 – Add the Corn Flakes, 2 Tbsp. Parsley – Mix
  7. Take out a Large Frying Pan and add the Canola Oil turn on Medium Hi Heat.
  8. Pre – Heat oven at 375 Degrees
  9. Remove the Chicken from the Refrigerator and take out 1 Strip at a time.
  10. First add to the Flour mixture and cover
  11. Then add to the egg mixture and cover both sides
  12. Then add to the Crush Corn Flake Mixture and cover sides
  13. Set on a Plate to rest.
  14. When Strips are done being breaded then add only 4 to the frying pan.
  15. Cook each side 5 minutes then transfer to a lined Cookie Sheet with Tin Foil.
  16. Place in Oven for 20 – 25 minutes.
  17. Remove and Plate with a side of BBQ or Ranch.
Homemade by Mamma Griz

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