Thanks for the recipe! It is really simple and delicious! Hi Natasha, Everything oven “fries”! Coat chicken on all sides with mayonnaise, and roll in bread crumbs until … It would be nice to know when I get replies to comments instead of checking back to the page frequently . Line a baking sheet with parchment paper. this link is to an external site that may or may not meet accessibility guidelines. The ones I’ve tested even though I thought they tasted great, my kids didn’t dig them so I’m still working on it! I didn’t have any honey, so I didn’t make the honey mustard sauce (but I will sometime soon!). For as simple as this recipe was, it was pretty tasty. There are two secret ingredients that make this oven-fried chicken so brown and crispy – (1) cornflakes and (2) mayo. Looking forward to this recipe soon. I left them to marinate in the mayo/mustard sauce in the fridge for a couple of hours before baking. An instant-read thermometer inserted into the center … In a large bowl, whisk together 1/3 cup dijon mustard, 1/3 cup real mayo and 3 pressed garlic cloves and set aside to let the garlic infuse into the marinade while you prep your chicken. THANK YOU! This recipe is super easy to make – toss chicken in mayo, dip in crushed cornflakes and bake at 425F until cooked through! Trim off any excess fat and cut chicken breasts into 1-inch thick strips. I’m so happy to hear that! I added some dry herbs (parsley and oregano) to the crumbs for extra flavors. Thank you so much I’ve been looking for something like that. This was easy to prepare and came out very moist. And what temperature and time limit should I set air fryer for? LOVE your recipes. Ooops. I am Natasha, the blogger behind Natasha's Kitchen (since 2009). I think kids enjoy ranch dressing more, while adults like honey mustard :). This post may contain affiliate links. Second time I made it I added a little Sriracha to the marinade to add a touch of heat, turned out great. 1 (1 ounce) package dry French onion soup mix, Back to French Onion-Breaded Baked Chicken. That’s so fun! They stay juicy. Better on an oiled tray. I don’t typically include calorie counts, but if you go to caloriecount.com you can plug in the ingredients and servings and figured out pretty easily that way. 391 calories; protein 27.8g 56% DV; carbohydrates 24.4g 8% DV; fat 18.8g 29% DV; cholesterol 71.6mg 24% DV; sodium 1104.4mg 44% DV. The mustard garlic marinade/sauce is so flavorful that I felt it really didn’t need anything else . They’re baked at just the right temperature which gives them that crisp golden crust. Question, do you oil the foil? 5. A dinner that kids will love cooking and eating. Thank you for your great review! Extra light might still work. Season chicken breasts liberally with salt and pepper on both sides. BBC Good Food online webinarsExpand your cooking skills with our online masterclasses. I haven’t made it yet, but I look forward to doing so because for many years I’ve used mayonnaise as a base layer for breading with mixtures of breadcrumbs, sesame seeds, minced dried onions, nuts, etc. Copyright © 2008-2020 Melanie Mendelson, Star Direct Inc., All Rights Reserved |. thanks ! Will definitely make them again. Especially sine i had all the ingritients on hand except the bread crumbs but that wasnt a problem i just made my own:) anyways recipe was delish we gobbled them up like no other:) didn’t even wait for the pan fried potatoes to finish cooking lol thanks a bunch for all your yummy recipes! Thats all?? Set aside. Oh, I pan fried them with a bit of coconut oil and they were perfectly crunchy on the outside and moist inside. Dip each chicken tender in cornflake crumbs, pressing into the crumbs so the chicken is coated with crumbs all over. ps- why real mayo? Such a great recipe! Thanks for sharing that with me! An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Family loved them. Depending on the size of your chicken breasts, you may need to bake them a little longer, but I found 20 minutes to be perfect for the 6-8oz breasts I was using. Rinse and pat dry your chicken with paper towels. These are so yummy!! Natasha! For the best, crispy crust results, do not overcrowd chicken. Save my name, email, and website in this browser for the next time I comment. Will post to twitter the final results @iamnaturallymia, I saw your post and thank you so much for sharing how you made the strips into wraps. I haven’t tried to bake the skewered ones but I think they would bake well. As I mentioned, you can definitely bake chicken cutlets and have the same amazing results you get by frying them. Instead of the eggs, in this oven fried chicken recipe I’m using mayo! Required fields are marked *, I'm Melanie, and I am so glad to see you here in my happy place! Preheat the oven to 425F. Thank you….this was delicious! They just stick to it. 2 lbs chicken breast (about 3 large chicken breasts) Sea Salt & Pepper1/3 cup dijon mustard 1/3 cup real mayo 2-3 small garlic cloves, pressed2 cups bread crumbs (I used a mixture of 1 cup seasoned Italian-style bread crumbs and 1 cup Panko bread crumbs, but you can use 100% seasoned bread crumbs). just made some and they came out great ! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Baking them seals in the juices really well and they end up crisp on the outside. I’m so happy you enjoyed it, Just seeing the image made me want to eat. This recipe arrives a day late I have cooked its yesterday. Arrange seasoned chicken pieces in an ovenproof dish and cover with buttered aluminum foil. These chicken strips are much healthier and tastier than anything you'll find in the freezer aisle.