Oven-Fried Chicken Satay
12 Servings (28 Skewers)
Prep Time: 25 Minutes. Cook Time: 8 Minutes.
I love to serve fried food at parties , but when there's a big crowd, I find myself stuck in the kitchen frying while all of my guests are having fun. By coating chicken in cornflakes and baking it, I get the same crunchy effect without all of the labor. I like to serve this with my homemade BBQ sauce, but you could also use honey mustard, ranch dressing , or duck sauce .
1 ½ Pounds Boneless, Skinless Chicken Breasts, Cut into Strips
⅓ Cup Dijon Mustard
4 Cups Cornflakes
2 Teaspoons Minced Fresh Safe
2 Teaspoons Minced Fresh Thyme
¾ Teaspoon Kosher Salt
¼ Teaspoon Freshly Ground Black Pepper
BBQ Sauce, for Serving
Preheat the oven to 400 °F. Line a baking sheet with parchment paper and spray with non-stick cooking spray.
Thread chicken pieces onto skewers , working the skewer in and out of the meat . Using a pastry brush, brush each piece of chicken with Dijon mustard.
In a food processor, combine the cornflakes, sage, thyme, salt, and pepper. Pulse to a coarse meal and transfer to a shallow dish .Dredge each chicken skewer in the cornflake mixture until evenly coated. Place on prepared baking sheet and bake until cooked through, 8 to 10 minutes .
Serve with BBQ sauce .
This recipe is also featured in my cookbook!