Chicken Dippers with Cornflake Crumb
Juicy chicken strips in a crunchy cornflake coating, baked until golden, with cucumber sticks for dunking.
- Time35 min
- LevelEasy
- Costabout £1.40 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 302kcal
- 7.8gcarbs
- 2.9gof which sugars
- 9.8gfat
- 2.8gsaturates
- 44.9gprotein
- 2.5gfibre
- 0.4gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 200°C (180°C fan). Line a tray with baking paper and brush it with the rapeseed oil.
- 2
Put the cornflakes in a bag and crush them with a rolling pin until they are small crumbs. Mix in the paprika.
- 3
Set up three bowls: the flour, the beaten egg and the cornflake crumbs.
- 4
Roll each chicken strip in flour, then egg, then crumbs, pressing on firmly. Lay them on the tray.
- 5
Bake for 18 to 20 minutes, turning once, until golden and the chicken is white all the way through with no pink.
19 min - 6
Rest for 5 minutes and cut one open to check. Serve with the cucumber sticks. For under 5s, peel the cucumber and cut it into long thick sticks, not rounds, to lower the choking risk.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
