Crispy baked chicken

By the GetYourMacros team · 31 August 2026

Crunchy chicken strips coated in seasoned cornflakes for a light and satisfying alternative to fried chicken.

• Time 15 min
• Course Main course
• Diet Omnivore
• Cuisine American
• Allergens dairy

Ingredients (1 serving)

• 180 g Chicken breast
• 30 g Cornflakes
• 40 g Greek yogurt 0%
• Mustard to taste
• Paprika to taste
• 200 g Zucchini
• 5 ml Extra virgin olive oil
• Salt to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat your oven to 200°C and line a baking sheet with parchment paper.
2. Crush the cornflakes roughly by hand or in a bag, then mix them with the paprika and a pinch of salt.
3. Cut the chicken breast into long strips about 2cm thick.
4. In a bowl, mix the Greek yogurt with the mustard and a pinch of salt.
5. Dip each chicken strip into the yogurt mixture, then coat thoroughly with the seasoned cornflakes, pressing firmly.
6. Slice the zucchini into sticks, toss them with the olive oil and salt, and place them on the tray next to the chicken.
7. Bake for 18-20 minutes, turning the chicken halfway through, until the crust is golden and very crunchy.
8. Serve immediately while hot and crispy.

Tips

• For maximum crunch, use an air fryer at 200°C for 12-14 minutes instead of the oven.
• Make sure the chicken is well-coated in yogurt; it acts as the glue and keeps the meat incredibly juicy.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.