Cornflake crusted chicken strips with quick-and-easy spicy chakalaka

Prep time
Cook time

Use cornflakes to add an unbelievable crunch to chicken strips.



  • 4 x skinless chicken breasts, cut into strips
  • salt and pepper
  • 30ml chopped parsley or coriander
  • 1 cup cake flour
  • 3 eggs, whisked
  • 3 cups crushed cornflakes
  • 15ml vegetable oil for frying


  • A glug of olive oil
  • 1 onion, chopped
  • 30ml medium curry powder
  • 5ml paprika
  • 5ml ground cumin
  • 1 clove garlic, chopped
  • 3 carrots, peeled and grated
  • 1 can chopped tomatoes
  • 10ml sugar
  • salt and pepper



Season chicken with salt and pepper, then toss together with chopped parsley or coriander.

In batches, dip the chicken strips into flour, egg, and crushed cornflakes respectively. Make sure to coat evenly (repeat this process for a firmer crumb).

Deep-fry the strips in hot oil for (4-6) minutes until cooked through and golden.

Drain on kitchen paper.


Heat oil in a saucepan and fry the onion for 2-3 minutes until translucent.

Add all spices and garlic, then cook for a further 2 minutes.

Add carrots, chopped tomatoes and sugar, then simmer gently for 5 -7minutes. Finish by seasoning with salt and pepper.


Serve your crunchy chicken strips with chakalaka as a delicious dipping sauce!