Crispy Honey BBQ Baked Chicken Strips with Corn Flake Coating (Print version)

Oven-baked chicken strips with a crunchy corn flake crust and sticky honey BBQ glaze, made for easy family dinners.

# Ingredients:

For the chicken strips

01 - 1 1/2 lb (680 g) boneless skinless chicken breasts, cut into 1-inch strips
02 - 1 teaspoon kosher salt, divided
03 - 1/2 teaspoon black pepper
04 - 3/4 cup (95 g) all-purpose flour
05 - 2 large eggs
06 - 1/4 cup (60 ml) whole milk
07 - 5 cups (140 g) plain corn flakes, lightly crushed
08 - 1 teaspoon garlic powder
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon onion powder
11 - Cooking spray or 1 tablespoon neutral oil for misting

For the honey BBQ glaze

12 - 3/4 cup (180 ml) smoky BBQ sauce
13 - 1/4 cup (85 g) honey
14 - 1/4 cup (60 ml) ketchup
15 - 1 tablespoon apple cider vinegar
16 - 1 tablespoon unsalted butter

# Instructions:

01 - Preheat the oven to 400°F (200°C). Set a wire rack over a rimmed baking sheet and lightly coat the rack with cooking spray.
02 - Pat the chicken strips dry. Season them with 1/2 teaspoon salt and the black pepper.
03 - Place the flour in a shallow bowl. In a second bowl, whisk the eggs and milk. In a third bowl, mix the crushed corn flakes, garlic powder, smoked paprika, onion powder, and remaining 1/2 teaspoon salt.
04 - Coat each chicken strip in flour, shake off the excess, dip into the egg mixture, then press firmly into the corn flake mixture until well coated.
05 - Arrange the strips on the prepared rack with space between them. Mist lightly with cooking spray or oil. Bake for 18-22 minutes, flipping halfway through, until golden and the thickest strip reaches 165°F.
06 - While the chicken bakes, combine BBQ sauce, honey, ketchup, apple cider vinegar, and butter in a small saucepan. Warm over medium-low heat for 4-5 minutes, stirring until smooth and glossy.
07 - Let the baked strips rest for 2-3 minutes. Brush with the warm glaze or toss quickly with tongs. Serve immediately with extra sauce if desired.

# Good to know:

01 - For the crispiest strips, sauce them right before serving.
02 - Use a wire rack on the baking sheet so the bottoms brown instead of steaming.
03 - Chicken is safely cooked when it reaches 165°F in the thickest piece.

Back