Breaded chicken strips with corn flakes and sesame seeds

Juicy inside and crispy outside - breaded strips of corn flakes, breadcrumbs and sesame seeds. The secret of juiciness is in double breading: first, the chicken fillet is rolled in flour, and then dipped in an egg and sprinkled with a breading mixture. Corn flakes are specially used sweet, which creates a certain effect of chicken with honey.

Ingredients

• Chicken fillet - 350 g
• Corn flakes (I have honey) - 90 g (1 pack)
• Breadcrumbs - 50 g
• White sesame - 1 tbsp. the spoon
• Flour - 70 g
• Eggs - 2 pcs.
• Seasoning for chicken - 0.5 tbsp. spoons
• Vegetable oil - 80 ml (about 5 tablespoons)
• Freshly ground black pepper - to taste
• Salt - to taste

Directions

1. Cut the chicken fillet into strips 1-1.5 cm thick and about 8 cm long.
2. Put the chicken fillet in a bowl. Pour seasoning there and pour 1 tbsp. a spoonful of vegetable oil. We mix.
3. Grind the corn flakes with a pestle to make smaller pieces. Do not overdo it!
4. Combine corn flakes with breadcrumbs and sesame seeds. Add a pinch of salt.
5. We mix.
6. Whisk the eggs with a whisk. Salt and pepper (a pinch each).
7. Sprinkle flour onto a flat plate.
8. Dredge chicken strips in flour and then dip in egg.
9. Then transfer the fillet to a plate with the breading mixture.
10. Roll the breaded fillets on all sides.
11. We heat the pan with vegetable oil (50 ml) and put the strips there.
12. Fry the strips on low heat for 5 minutes on each side.
13. Remove the cooked strips from the pan to a paper towel-lined board to absorb excess oil.
14. Thus, fry all the strips, adding oil as needed.
15. Then transfer the strips to a plate.
16. Breaded chicken strips with corn flakes and sesame seeds are served to the table.
17. Bon appetit!