Oven Fried Chicken Satay

oven fried chickey satay
Really they are baked!  These simple little skewers are coated in mustard and garlicy corn flake crumbs, oven bake and served with a pre-made sweet and sour sauce. 
Recipe By: Moet Chandon
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 1 1/2 pounds boneless, skinless chicken breasts, cut into strips
    • 1/3 cup Dijon mustard
    • 4 cups cornflakes
    • 1 teaspoon kosher salt
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon freshly ground black pepper
    • Special equipment: skewers


Preheat the oven to 400°F.

Line a baking sheet with parchment paper and spray with nonstick cooking spray.

Thread chicken pieces onto skewers, working the skewer in and out of the meat. Using a pastry brush, brush each piece of chicken with Dijon mustard.

In a food processor, combine the cornflakes, salt, garlic powder, and pepper. Pulse to a coarse meal and transfer to a shallow dish. Dredge each chicken skewer in the cornflake mixture until evenly coated. Place on prepared baking sheet and bake until cooked through, 8 to 10 minutes. Serve with sweet and sour sauce

Additional Notes

Sweet and Sour sauce, for serving
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