This recipe for cornbreaded sheet pan chicken strips is easy, crispy, and delicious. Using box mix corn bread as the breading for your chicken strips is absolutely mouth watering! Additionally, it works perfect as crispy flavorful breading.
The idea for this sheet pan chicken dinner came very spontaneously as well. I had the chicken thighs thawed and ready to cook. But when I was looking for my almond flour in the cupboard, the box of corn bread mix fell out instead. I thought, I bet that would taste amazing!
And the cornbreaded sheet pan chicken thighs did taste absolutely amazing. My husband and kids loved it. And the next day we made sandwiches with the leftovers. This easy chicken recipe is so simple to make.
The ingredients for this sheet pan chicken dinner include 3 (6oz) chicken thighs and 8.5 oz corn bread/muffin box mix. Also 1/2 tbsp salt, 1/2 tbsp pepper, and 1 egg 3/4 cup buttermilk. You also need 2 tbsp vegetable oil to grease sheet pan.
Sheet pan chicken thighs are so simple to make. First, combine corn bread mix, salt, and pepper in a large mixing bowl and whisk. In a separate mixing bowl combine egg and buttermilk and whisk until thoroughly combined.
Preheat oven to 350 degrees F. Cut eat chicken thigh into three strips horizontally. Dip each chicken strip into the liquid mixture and then into the powdered mixture until thoroughly coated. Grease your baking sheet pan with vegetable oil
Lay cornbreaded chicken strips on your baking sheet, spread out with even space from each other. Bake cornbreaded sheet pan chicken strips for 30 minutes. This chicken dinner recipe is crispy and delicious.
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