Crunchy and jam-packed with flavor, these chicken strips are something special. The combination of crunchy Corn Flakes, slightly sweet ground almonds and nutty sesame seeds create a flavor worth taking the time to make at home. Served with a side of Raising Cane's copycat sauce.
Course Main Course, Snack
Prep Time 30minutes
Cook Time 20minutes
Total Time 50minutes
Servings 20chicken strips
1.5CCorn Flake crumbs
1Cslivered almondsfinely diced
1tspTony Chachere's seasoning
1lbchicken breastthin sliced
Cane's Copycat Sauce
½tspTony Chachere's seasoning
dash of Worcestershire
To make sauce
Blend together all ingredients. Set aside for at least 30 minutes to allow flavors to meld.
To make chicken strips
You can purchase Corn Flake crumbs on the baking aisle, but it's also super simple to make your own crumb from the whole flakes. Just measure about 3 cups of whole flakes and add to a gallon size plastic bag. Crush first gently by hand to get the process started and then crush into fine crumbs using a rolling pin.
For almonds, you can dice by hand or use a small food processor (there's a link for a great one above if you don't already have one). If using a food processor only pulse to the point the almonds resemble panko breadcrumbs in size. If you let it go too far, you'll have almond paste.
Mix together Corn Flake crumbs, finely minced almonds, sesame seeds, and Tony Chachere's seasoning. If making the recipe for kids, I use half the amount of sesame seeds called for so that the flavor is not too strong.
Cut chicken strips into thin strips. I tend to cut them on an angle so I end up with pieces that are relatively equal in length. Beat 3 egg whites in a medium-size bowl until frothy. Place half of the cornflake mixture on a plate. I like to work in batches with my crumb so it doesn't get soggy for the later batches.
In small batches of 5-7 strips, dip chicken strips into egg white, allowing each strip to be fully coated. Remove strips one at a time from egg white, allowing the excess to shake off, and place on to the plate with the cornflake coating. Roll and press chicken strips gently into the coating to ensure each strip is fully coated.
Preheat a large nonstick skillet over medium heat. Add about a half-inch of oil to the bottom of the pan. Be sure to leave plenty of room as the oil will rise as you add the strips and begin to fry. Allow oil to reach 350 degrees. If you don't have a thermometer (I love my digital thermometer and linked it above), then feel free to test the old fashion way by adding a pinch of the Corn Flake crumb to the oil. If the crumb rises to the top and starts to sizzle immediately, you're ready to start pan frying!
Pick up strips, one at a time, from the cornflake crumb and shake off any excess gently. Then lay each strip into the pan, being sure to start closest to your body and end away from yourself. That helps any splash go away from you and not towards you. Never forget how dangerous hot oil can be!
Fry for 2-3 minutes per side or until a dark golden brown color. Watch closely as the nuts and sesame seeds can quickly go from the perfect shade of dark golden to burnt. When fully cooked, place the chicken strips on a wire rack over a paper towel to allow to drain. Season with a pinch of salt as soon as you remove from the pan. Serve warm.
You can also bake these chicken strips if you want to make them without frying. Just bake for 12-15 minutes at 350 degrees. Disclaimer though, the breading will not get as golden brown as it does with frying, but they will definitely still be crunchy and delicious!
Corn Flake Chicken Strips with Sesame and Almonds https://cookingandcussing.com/corn-flake-chicken-strips/