Honey Bunches of Oats Chicken Strips
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!
Ingredients
- 6 cups Honey Bunches of Oats cereal
- 2 pounds boneless, skinless chicken breasts, sliced into 12-14 strips
- 2 cups milk
- 1 teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 2 cups all-purpose flour
- 4 eggs
Instructions
To bread the chicken:
- Place the Honey Bunches of Oats cereal in a food processor and blend to a fine crumb consistency. Transfer the cereal crumbs to a large rimmed plate or shallow bowl.
- Pour the milk, ½ teaspoon salt and ½ teaspoon black pepper into a large bowl. Add the chicken strips to soak in the milk.
- Whisk the eggs in another shallow bowl.
- Combine the flour with ½ teaspoon salt and ½ teaspoon black pepper in another shallow bowl or on a 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.
To bake the chicken:
- Preheat the oven to 375°F.
- Once all of the chicken is breaded, place on an oiled wire rack on a baking sheet. Bake in the oven for 30 minutes.
To fry the chicken:
- Add 1 inch of vegetable oil to a large skillet on the stove over medium high heat. To test the oil to make sure it’s hot and 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 hot, turn the heat down to medium and add the chicken.
- Use a fork to gently lift up one corner of the chicken. Once the chicken is lightly browned, use two forks to flip the chicken. Each side should cook for approximately 4-5 minutes.
- Once the chicken is golden brown, use two forks to remove the chicken from the oil and place on a paper towel lined plate to soak up some of the oil. Continue on until all of the chicken is cooked.
Notes
- The nutritional information provided is for the baked version of this recipe.
- If you don’t have a food processor to grind up the cereal, use a ziplock bag and rolling pin. Add the cereal to the ziplock bag and close tightly, use a rolling pin the smash the cereal in the bag, until the texture is a fine crumb mixture.
- When breading the chicken, use one hand for wet ingredients and one hand for dry ingredients. Keeping one hand only for wet ingredients (the milk and eggs) and another hand for dry ingredients (the flour and cereal crumbs) will prevent the ingredients from combining and getting clumpy!
- Be sure to not cook the chicken at too high of heat or it will burn, because of the sugar in the cereal. Always keep the heat at medium and never leave the chicken while it’s cooking. You want to keep an eye on it to make sure it does not burn.
- Only flip the chicken once in the skillet or it will get too greasy if it is flipped back and forth. Use a fork to lift up one corner and see how it looks before flipping it or removing it from the oil.
- The amount of oil may vary depending on the size of your skillet. The goal is to have approximately one inch of oil in the skillet. The oil should be about half way up on the chicken when it is in the skillet.
Nutrition Facts
Calories 288kcal (14%)Carbohydrates 35g (12%)Protein 23g (46%)Fat 6g (9%)Saturated Fat 2g (10%)Monounsaturated Fat 1gCholesterol 107mg (36%)Sodium 313mg (13%)Potassium 376mg (11%)Fiber 2g (8%)Sugar 6g (7%)Vitamin A 168mg (3%)Vitamin C 1mg (1%)Calcium 61mg (6%)Iron 2mg (11%)
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