crunchy oven-fried chicken strips

How To Make crunchy oven-fried chicken strips

• 
  1

  Gather and prep all ingredients.
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  2

  Line a rimmed baking sheet with foil. Place wire baking rack on the baking sheet; spray rack with vegetable oil cooking spray; set aside.
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  3

  Pour crushed cornflakes into a shallow pan or prep dish; pour melted butter over crushed cornflakes, using a fork to combine well.
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  4

  Sprinkle buttered cornflakes with 1 1/4 teaspoon each, cajun seasoning and garlic herb seasoning; mix well with fork; set aside.
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  5

  Put miracle whip (or mayonaise) into a gallon size zipper food bag; add remaining 1/4 teaspoon each, cajun seasoning and garlic herb seasoning; close/zip bag; mash and knead bag until well blended; set aside.
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  6

  Trim any excess fat/cartilage from chicken; cut each filet into 3 to 4 strips, lengthwise, depending on size.
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  7

  Drop chicken strips into bag with seasoned miracle whip/mayo; close bag; squeeze and knead gently to thoroughly coat chicken.
• 8

  **Note: At this point, you may place the bag of chicken in the refrigerator until ready to bake, for an hour or up to overnight, or proceed to coat in cornflakes and bake.
• 9

  Preheat oven to 375 degrees F.
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  10

  Working with one piece at a time, remove chicken from bag; gently dredge in cornflake mixture to coat all sides well.
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  11

  Place on prepared rack on baking sheet; repeat until all pieces are coated with cornflakes and evenly spaced on rack(s).
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  12

  Bake at 375 degrees F for 40 to 45 minutes (depending on thickness,) or until internal temperature reaches 165 degrees F.
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  13

  Serve hot or warm. Refrigerate leftovers promptly. Reheat leftovers in oven or toaster oven.
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