Honey Bunches of Oats Chicken Strips are deliciously sweet & crispy! They can be baked in the oven or fried on the stove for an easy dinner recipe!
For this recipe, I took my Dad’s Famous Captain Crunch Fried Chicken and gave it a twist by using Honey Bunches of Oats cereal instead of Captain Crunch cereal and baking the chicken instead of frying it.
Well, I actually baked half and fried half, because I like options! 😉
Our house was divided on their favorites between the fried and the baked. My Mom liked the fried better, Kurt liked the baked better and I just couldn’t chose, they’re both so good!
Baking the chicken brings out more of the Honey Bunches of Oats flavor, while frying it gives it that crunchy on the outside, juicy on the inside deliciousness that we all know and love!
Either way, you can’t go wrong!
Heck, bake half and fry half like I did and do the taste test yourself!
How do you make homemade chicken strips?
Homemade chicken strips are made by dipping strips of boneless, skinless chicken breast meat in milk, then flour, then eggs, then Honey Bunches of Oats cereal crumbs.
The chicken can then be baked or fried depending on your preference.
How do you pan fry chicken strips?
To pan fry the chicken strips, you’ll want to fill a skillet with 1 inch of vegetable or canola oil and get it nice and hot before frying the chicken.
To test the oil to make sure it’s ready, drop a tiny bit of flour into the oil, if it begins to bubble and fry immediately, the oil is ready.
Once the oil is ready, add the chicken strips and fry for 6-8 minutes per side.
How do I make crispy chicken tenders in the oven?
I always bake chicken strips on an oiled wire rack on top of a baking sheet, to make sure they get crispy all the way around.
How to Batter Chicken Strips
One trick my dad taught me when battering chicken was to use one hand for wet ingredients and one hand for dry ingredients. This way you’re not mixing the two and making a clumpy mess on your hands while battering the chicken.
How to make Honey Bunches of Oats Crumbs
A food processor is the easiest way to turn the Honey Bunches of Oats cereal into crumbs. If you don’t have a food processor, you can add the cereal to a large plastic bag, zip it closed, then use a rolling pin to beat the cereal into crumbs. The later option might even be more fun!
What goes with chicken strips?
Side dishes like tater tots, mashed potatoes, mac and cheese, cornbread and baked beans are all perfect for serving with chicken strips! Here are a few of my favorite recipes:
- Sweet Potato Tots
- Slow Cooker Cornbread
- Sweet Potato Stuffing (because stuffing should definitely be served more than once a year!!)
- Butternut Squash Mac & Cheese
- Brown Sugar Coffee Baked Beans
- Mashed Sweet Potatoes
Made them and loved them? Rate the recipe 5 stars below!
Honey Bunches of Oats Chicken Strips
- 6 cups Honey Bunches of Oats Cereal
- 2 lbs boneless, skinless chicken breasts sliced into 12-14 strips
- 2 cups milk
- ½ tsp salt
- ½ tsp black pepper
- 2 cups flour
- 4 eggs
Place the Honey Bunches of Oats cereal in a food processor and blend to a fine crumb consistency.
- Pour the milk, salt and pepper in a large bowl.
- Add the chicken strips.
Whisk the eggs in a shallow bowl.
- Place the flour in another shallow bowl or on a rimmed plate.
- Pour the Honey Bunches of Oats crumbs into a shallow bowl or rimmed plate.
- Begin breading the chicken by removing it from the milk, letting any excess milk drip off, then rolling it in the flour.
- Remove from the flour and coat the chicken in the eggs, then roll in the Honey Bunches of Oats crumbs.
- Preheat the oven to 375° F.
Once all of the chicken is breaded, place on an oiled wire rack on a baking sheet.
- Bake for 30 minutes.
Add 1 inch of vegetable oil to a large skillet on the stove over medium high heat.
Once the oil is hot, turn the heat down to medium and add the chicken.
Fry for 6-8 minutes per side.
Calorie information provided is for the baked version of this recipe.