Crunchy Cornflake Chicken (baked or fried!)
Juicy chicken coated in a seasoned cornflake crust and cooked until perfectly crisp!
Servings: 4
Cost: £2 / $2.50
Equipment
- Sharp Knife & Chopping Board (for slicing chicken if you don't have tenders)
- Large Zip Lock Bag & Rolling Pin or Food Processor (for crushing cornflakes)
- 3 Large Shallow Dishes (for dredging chicken)
- Large Cast Iron Skillet or Heavy Bottom Pan & Tongs (if you are frying)
- Small Pot (for seasoning mix)
- Wire Rack & Baking Tray
Ingredients
- 1.3lbs / 600g Chicken Tenders OR Chicken Breast, breast sliced into strips (see notes)
- 5 cups / 180g Cornflakes
- 1/3 cup / 50g Flour
- 2 Eggs, beaten
- 1 tsp EACH: Paprika, Salt
- 1/2 tsp EACH: Onion Powder, Garlic Powder
- 1/4 tsp EACH: Black Pepper, Cayenne Pepper
- 1 cup / 250ml Vegetable or Sunflower Oil (if frying)
- Oil Spray (if baking)
Instructions
- Crush Cornflakes: In a zip lock bag or food processor, crush the cornflakes to a texture similar to Panko breadcrumbs. If you don't have a zip lock bag/food processor, just use your hands to scrunch them up in the bag. Place to one side.
- Mix Seasoning: In a small pot combine 1 tsp salt & paprika with 1/2 tsp onion powder & garlic powder and 1/4 tsp cayenne pepper & black pepper. Place to one side.
- Coat Chicken: Set up 3 bowls - the first with flour and half of the pot of seasoning, the second with 2 beaten eggs and the third with crushed cornflakes and the other half of the seasoning. One by one, coat the chicken strips in flour, then egg and finish in the cornflakes, ensuring you thoroughly coat them at each stage (namely the cornflakes). Repeat with the remaining strips.
- BAKING OPTION: Space out on an oiled wire rack above a baking tray. Spray the chicken with oil, then pop in the oven at 200C/390F for 15mins or until golden, crispy and piping hot through the centre.
- FRYING OPTION: Add 1 cup/250ml oil (or enough to comfortably cover the base of the pan) in a heavy bottom pan or cast iron skillet over medium heat. You want the oil around 350F/180C (drop a few crumbs in to test if they rapidly sizzle). Working in batches, fry the chicken for a few mins each side, or until deep golden and visibly crispy. The chicken should be piping hot and white right through the centre (test one strip if you're not confident with frying). Place on a wire rack above a tray and bring oil back to temp between batches.
- See notes for serving suggestions!
Video
Notes
a) Chicken - A chicken tender is actually that strip of meat located underneath the breast. I find them to be ever-so-slightly more tender than the breast itself, so if you can get a pack of chicken tenders go for that. However, sliced chicken breast works absolutely fine. One breast should get around 5 'tenders'.
b) Serving - For this post I served in 2 different ways:
- Honey Mustard Dip - I used the honey mustard dip for my Pigs in Blankets. It's quite mustard heavy, so adjust quantities as needed. These are great with so many dips though, so check out my Delicious Dips for inspo!
- Chicken & Waffles - These are perfect with waffles. I drizzle them with maple sriracha, which is just equal parts maple syrup and sriracha (around 2-3tbsp of each should suffice).
Nutrition
Calories: 385kcal | Carbohydrates: 42.23g | Protein: 41.65g | Fat: 5.51g | Saturated Fat: 1.387g | Polyunsaturated Fat: 1.509g | Monounsaturated Fat: 1.651g | Trans Fat: 0.008g | Cholesterol: 166mg | Sodium: 689mg | Potassium: 593mg | Fiber: 4.6g | Sugar: 0.32g | Vitamin A: 160IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 3.74mg