“This recipe I modified from a kraft recipe for chicken strips. All I had was partridge and what was in the cupboard. I had thrown it together for my son and when it was finished, he's lucky that he got any. It turned out delicious. He had it on soft tortillas with peppercorn ranch sauce and shredded cheese. Prep time does not include time marinading.”
6 strips

Ingredients Nutrition

  • 1 partridge breast (or chicken)
  • 3 tablespoons Miracle Whip
  • 2 tablespoons milk
  • 14 teaspoon cayenne pepper
  • 14 cup corn flake crumbs
  • Italian seasoned breadcrumbs (enough to sprinkle on pieces before rolling in corn flake crumbs)


  1. Cut breast into strips.
  2. Combine miracle whip,milk and cayenne pepper in zip lock baggie.
  3. Put strips in baggie and refrigerate for at least 1/2 hour.
  4. Lay out strips on plate and sprinkle with seasoned italian bread crumbs both sides.
  5. Roll in corn flake crumbs until well coated.
  6. Place on cookie sheet sprayed with cooking oil.
  7. Cook in oven preheated to 400 Degrees for 18 to 20 minutes. When you see the bottom starting to turn brown they should be ready.
  8. You can eat them the way they are or try them on a soft tortillas shell with your favorite sauce. We like them with peppercorn ranch, cheese and lettuce.

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