It's everything the kids love - except the grease!
Serves 5 to 6 Prep Time 7 minutes Cooking Time 20 miutes
600 grams chicken thigh fillets,
cut into finger-like strips
salt and pepper, to season
For the marinade
1 cup yogurt
(Click to see How to Make Yogurt)
3 tablespoons mustard
For the breading
3/4 cup cornflakes, crushed
3/4 cup croutons
(To make your own croutons, see slide # 1 of 5 Fresh Ideas for Day-old Bread )
For the dip
store-bought tomato salsa
(Click to see our list of salsa recipes)
1/2 cup yogurt plus 1 tablespoon mustard
1 Preheat oven to 350ºF. Line a baking tray with parchment paper. Set aside.
2 Wash chicken under cold running water and pat dry.
3 Season chicken strips with salt and pepper; set aside.
4 Make the marinade: In a bowl, combine yogurt and mustard. Set aside. Marinate for at least 5 hours.
5 Make the breading: To crush the cornflakes, place cornflakes in a resealable plastic bag; seal. Pound coarsely using a rolling pin. (If unavailable, use a small can, jar, or bottle to crush the cornflakes.). Repeat procedure with croutons.
6 Coat chicken: Roll in crushed cornflakes and croutons.
7 Bake for 20 minutes on prepared baking tray.
8 While baking, make the dip: In a bowl, mix together salsa and yogurt-mustard.
Photography by Majoy Siason | Food Prep by Abbey Weston (For more, visit Beeinthekitchen.blogspot.com) | Styling by Aimee Morales
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!