I can’t wait to make these again. Bobby uses chicken thighs in his recipe,I prefer white meat chicken. I simply cut boneless, skinless chicken breasts into long strips. The more crunchy crust, the better for me! Chicken nuggets would also be a winner in our home. I even prefer these over the Panko bread crumb strips I normally bake in the oven. Stay tuned for more of Bobby’s lighter recipe makeovers!
1 lb chicken strips
1/4 cup lite Mayonnaise (you could use even less)
1 lemon, zested and juiced
1 egg white
1/2 tsp hot sauce (Louisiana hot sauce)
1 1/2 cups Corn Flake crumbs
Preheat oven to 375 degrees. Spray a large baking sheet with non-stick cooking spray.
Season both sides of chicken with salt, lemon pepper, and garlic powder.
In a large bowl, mix together the mayonnaise, lemon zest, lemon juice, and egg white.
Pour Corn Flake crumbs onto a large piece of wax paper. Season with lemon pepper and garlic powder.
Dip each strip in the mayonnaise/lemon mixture. Roll strip around in the Corn Flake crumbs and press lightly to help it stick well. Place coated strip on the prepared baking sheet. Spray with olive oil cooking spray. Bake for 18 minutes (depending on size), or until cooked through. Do not turn. Enjoy!
The Cheesy Mac is already on my list to try. Mac ‘n Cheese is my family’s all time favorite! But if I were to try it on Thanksgiving, I might be banned from the kitchen from now to eternity. You just can’t mess with family recipe mac ‘n cheese during the holidays, at least not in my family.