Cornflake crusted chicken dippers
Lemon Juice, Fresh
Chicken breast, skinless, raw
500 g, cut into long, 2cm-wide strips
½ teaspoons, level, smoked
½ teaspoons, level, pinch
Calorie controlled cooking spray
- Combine the buttermilk and lemon juice in a large bowl, then add the chicken and mix well to coat. Cover and chill for at least 1 hour.
- Preheat the oven to 200°C, fan 180°C, gas mark 6 and line a large baking sheet with baking paper. Lightly crush the cornflakes so they’re broken but not fine crumbs. Mix in the spices, then season and transfer to a large plate. Lift the chicken from the marinade, coat in the crumb mixture, then transfer to the prepared baking sheet.
- Mist the chicken pieces with cooking spray, then bake for 12-15 minutes, until crisp, golden and cooked through.