Spicy Chicken Strips

Spicy Chicken Strips

A delicious alternative to traditional chicken breasts.

The coarse cornflake coating makes for a deliciously crispy, bite-sized treat - the kids will love it!

Cooking Time: 60-70 minutes | Serves: Serves 4-6 | Chicken Spice | Salad & French Fry Dressing


4 Chicken Breasts (380g), cut into about 8 strips

80ml (1/3 cup) cake flour

2 extra-large eggs, beaten

560ml (2 1/4 cups) cornflakes, crushed

30ml (2 Tbsp) Spur Chicken Spice or Spur Seasoning Salt

10ml (2 tsp) chopped fresh parsley or 3ml (1/2 tsp) dried parsley

Add freshly ground black pepper to taste



125ml (1/2) cup Spur Salad & French Fry Dressing

30ml (2 Tbsp) sweet chilli sauce

1 clove garlic, finely crushed (optional)


  1. Roll chicken strips in the flour, then dip in the eggs until coated.
  2. Mix the cornflakes, Spur Chicken Spice, parsley and pepper. Coat the chicken strips and place in the fridge for about 30 minutes to prevent the crumbs from falling off when frying.
  3. Sweet Chilli Sauce: Mix the ingredients and set aside.
  4. Bake the strips in a preheated oven at 200 degrees celsius for about 15 minutes. Serve warm with sauce.


Substitute the cornflakes with 250ml (1 cup) dried breadcrumbs.

Cooking Tip

For a healthy alternative bake the chicken strips in the oven. Note: The strips will be less golden in colour when oven-baked.

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