Oven Crispy Chicken Strips with Corn on the Cob
Crunchy gluten free chicken strips baked until golden, with buttery corn on the cob to hold and munch.
- Time40 mins
- LevelEasy
- Costabout £1.82 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan) and line a baking tray with baking paper.
- 2
Mix the yoghurt with half the salt. Mix the breadcrumbs with the paprika, garlic granules and the rest of the salt on a plate.
- 3
Dip each chicken strip in the yoghurt, then press into the crumbs to coat all over. Lay on the tray.
- 4
Bake for 18 minutes, turning once, until crisp, golden and cooked through with no pink inside.
18 min - 5
Meanwhile boil the corn in water for 8 minutes until tender, then drain and rub with the butter.
8 min - 6
Serve the strips and corn together while hot.
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.