Rainbow Chicken Cheese Dippers
Juicy chicken strips coated with colorful corn cereal and cheese, baked until crisp outside and tender inside. A fun and original kid-friendly recipe that is easy to eat with little hands and perfect for lunch or family dinner.
Ingredients
- 500 g skinless chicken breast (cut in strips gruesas)
- 90 g corn flake cereal (lightly crushed)
- 60 g shredded cheddar cheese (for mezclar en the rebozado)
- 1 unit egg (beaten)
- 80 ml plain yogurt (without sugar)
- 35 g all-purpose flour (for a capa ligera)
- 2 g sweet paprika (suave)
- 1 g garlic powder
- 3 g salt (divided)
- 1 g black pepper (optional and suave)
- 15 ml olive oil (for the bandeja and acabado final)
- 60 g carrot (grated fina for decorar or servir al lado)
- 80 g cucumber (en bastones for acompañar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 425 °F / 220 °C. Lightly grease a baking sheet with the olive oil or line it with parchment paper and brush it with the oil.
- 2
2. Place the chicken breast strips in a bowl. Add 1/4 teaspoon of the salt, the black pepper, the plain yogurt, and the beaten egg. Mix well until all the chicken is coated.
- 3
3. In another bowl, mix the all-purpose flour with the sweet paprika, garlic powder, and the remaining salt.
- 4
4. In a third container, combine the crushed corn flake cereal with the shredded cheddar cheese.
- 5
5. Coat each chicken strip first in the flour mixture, then return it to the yogurt and egg mixture if needed, and finally press it into the cereal and cheese mixture so it is fully coated.
- 6
6. Arrange the chicken dippers on the prepared baking sheet, leaving a little space between them. Sprinkle over any remaining cereal and cheese mixture and drizzle or brush with a little more olive oil.
- 7
7. Bake for 16 to 18 minutes at 425 °F / 220 °C, turning the pieces halfway through, until the outside is golden and crisp and the chicken is fully cooked.
- 8
8. While they bake, prepare the side by placing the grated carrot and cucumber sticks on a plate for a colorful finish.
- 9
9. Let the dippers rest for 2 minutes out of the oven before serving. Serve warm with the carrot and cucumber on the side.
Chef tips
For a crunchier texture, do not crush the corn cereal too finely; small pieces work best. If your chicken strips are very thin, start checking for doneness at 14 minutes.
Substitutions
You can replace the cheddar with low-moisture shredded mozzarella. Plain yogurt can be swapped for thick sour cream. For a milder flavor, leave out the black pepper.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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