High-Protein Crispy Chicken Strips
Method
Cut the chicken breast into evenly sized strips and season generously with your favorite chicken seasoning.
Crush the cornflakes into coarse crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
Mix the crushed cornflakes with the reduced-fat shredded cheese in a shallow bowl.
Pour the buttermilk into a separate bowl. Dip each chicken strip into the buttermilk, allowing any excess to drip off.
Coat each strip thoroughly in the cornflake mixture, gently pressing the coating onto the chicken so it adheres well.
Arrange the coated strips in a single layer in an air fryer basket or on a parchment-lined baking tray, leaving space between each piece.
Air Fryer: Cook at 375°F (190°C) for 12 minutes, flipping halfway through if desired for extra crispness. Oven: Bake at 375°F (190°C) for about 30 minutes, turning once halfway through, until the coating is crisp and the chicken reaches an internal temperature of 165°F (74°C).
For the crispiest coating, let the breaded chicken rest for 5–10 minutes before cooking. This helps the coating adhere better and creates an extra-crunchy crust. Pair the strips with a high-protein garlic yogurt dip or spicy ranch made with Greek yogurt for a healthier take on a fast-food favorite.
Nutrition Facts
Per serving
