Cornflake chicken dippers
These crispy, golden chicken dippers are coated in seasoned cornflakes for a satisfying crunch while remaining high in protein and low in calories. Perfect for a healthy meal or snack, they are oven-baked rather than fried, keeping them light yet delicious.
Author:
Prep time (mins) | Cooking time (mins) | Servings |
|---|---|---|
15 | 18 | 4 |
Calories (kcal) | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|
210 | 28 | 18 | 3 |
Ingredients
(Serves 4 - approx. 16 dippers)
2 large skinless, boneless chicken breasts (about 400g)
100g cornflakes (unsweetened, crushed into small pieces)
1 large egg
50g Greek yogurt (0% fat)
30g oat flour (or whole wheat flour)
½ tsp salt
½ tsp garlic powder
½ tsp smoked paprika
½ tsp black pepper
½ tsp onion powder
Cooking spray or a drizzle of olive oil
Method
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
Prepare the coating: In a shallow bowl, mix the crushed cornflakes with salt, garlic powder, paprika, black pepper, and onion powder.
Prepare the wet batter: In a separate bowl, whisk the egg and Greek yogurt together until smooth.
Coat the chicken: Cut the chicken breasts into bite-sized strips (approx. 4cm long). Dip each piece into the oat flour, then into the egg-yogurt mixture, and finally into the crushed cornflakes, pressing lightly to coat evenly.
Bake the dippers: Place them on the prepared baking tray and lightly spray with cooking oil. Bake for 18-20 minutes, flipping halfway through, until golden and crispy, with an internal temperature of 75°C (165°F).
Serve and enjoy! Great with a low-calorie dip like Greek yogurt mixed with lemon juice and herbs.
Freezing and storage
Fridge: Store in an airtight container for up to 3 days. Reheat in the oven at 180°C (350°F) for 8-10 minutes.
Freezer: Freeze in a single layer, then transfer to a sealed bag for up to 2 months. Bake from frozen at 200°C (400°F) for 20-25 minutes.