Corn Flakes Crusted Chicken Strips

  • Time: 35 minutes prep time, 15 minutes cook time

  • Serves: 4


  • 1/2 kg chicken breasts cut into strips
  • 3/4 cup buttermilk
  • 4 cups of BOKOMO Corn Flakes
  • 1 teaspoon of smoked paprika
  • 1/4 teaspoon onion powder
  • 1 teaspoon of sugar
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • cooking spray


  1. Pour the buttermilk in a bowl; season generously with salt and pepper.
  2. Add the chicken to the buttermilk and stir to coat. Marinate for at least 30 minutes or up to 4 hours.
  3. Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
  4. In a blender, pulse together the BOKOMO Corn Flakes, smoked paprika, onion powder, sugar, salt and pepper until coarse crumbs form.
  5. Pour the Corn Flake mixture onto a plate.
  6. Remove each piece of chicken from the buttermilk and roll in the crumbs to coat evenly. Place on the baking sheet in a single layer. Coat the tops of the chicken tenders with cooking spray.
  7. Bake for 15 minutes or until chicken is cooked through. Serve immediately with your favourite dipping sauce.

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