Mix the cornflakes, Spur Smokey BBQ Spice, parsley and pepper together.
Roll chicken strips in the flour, then dip in egg until coated, then coat in cornflake mixture. Place in the fridge for about 30 minutes to prevent the crumbs from falling off when frying.
Mix sweet chilli sauce ingredients together and set aside.
Bake the strips at 200°C for 15 minutes. Serve warm with sauce to dip.
COOKING TIP
For a healthy alternative bake the chicken strips in the oven.