Ingredients:

For the Chicken Strips:

• 1.5 lbs chicken tenders or chicken breasts (cut into strips)

• 2 cups corn flakes (crushed into coarse crumbs)

• 1/2 cup all-purpose flour

• 2 large eggs

• 1 tbsp milk

• 1 tsp garlic powder

• 1 tsp smoked paprika

• 1/2 tsp salt

• 1/4 tsp black pepper

• Cooking spray or oil (for baking or frying)

For the Sweet Chili Glaze:

• 1/3 cup sweet chili sauce

• 1 tbsp honey (optional, for extra stickiness)

• 1 tsp sriracha (optional, for heat)

For the Creamy Dipping Sauce:

• 1/2 cup plain Greek yogurt

• 2 tbsp mayonnaise

• 2 tbsp sweet chili sauce

• 1–2 tsp sriracha (to taste)

• 1 tsp honey

• Pinch of salt to taste

Directions

1. Prep the Coating:

• Crush corn flakes in a food processor or in a zip-top bag using a rolling pin until they're coarse but not powdery.

• Mix in garlic powder, paprika, salt, and pepper. Set aside in a shallow bowl.

2. Set Up Dredging Stations:

• Bowl 1: Add flour.

• Bowl 2: Whisk eggs with 1 tbsp milk.

• Bowl 3: Crushed corn flake mixture.

3. Bread the Chicken:

• Dredge each chicken strip in flour → then egg → then press into the corn flakes to coat evenly.

• Place on a wire rack or parchment-lined baking sheet. Let them rest for 5–10 minutes so coating adheres better.

4. Cook the Chicken:

Option 1: Bake (Healthier)

• Preheat oven to 425°F (220°C).

• Spray chicken lightly with cooking oil.

• Bake for 18–22 minutes, flipping halfway, until golden and internal temp is 165°F (74°C).

Option 2: Air Fry (Crispiest)

• Place Chicken strips in greased or lined air fryer.

• Spray with a light coat of avocado or cooking oil.

• Cook at 400° for 15 minutes, flipping halfway through.

5. Glaze the Chicken:

• In a small bowl, mix sweet chili sauce, honey, and sriracha (if using).

• Brush or toss the cooked chicken strips lightly with the glaze right before serving to keep the coating crispy.

6. Make the Dipping Sauce:

• Mix all dipping sauce ingredients in a small bowl: Greek yogurt, mayo, sweet chili sauce, sriracha, honey, and salt.

• Chill until ready to serve.

Serving Suggestions:

• Serve hot with the dipping sauce on the side.

• Pairs well with jasmine rice, slaw, or lettuce wraps for a full meal.

• Optional garnish: green onions, sesame seeds, or a squeeze of lime.