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Cornflake Chicken Recipe
- Prep time: 20 Minutes
- Cook time: 15 Minutes
- Total time: 35 Minutes
- Serves: 4
- 500 g (1.1 lb) chicken breasts, cut into strips
- 2 cups corn flakes, crushed
- 1 cup plain flour
- 2 eggs
- If baking, preheat an oven to 180°C (350°F)
- In a bowl, add the flour and season lightly with salt and pepper. Mix slightly.
- Add the eggs to a separate bowl and beat together.
- Lastly, add the crushed cornflakes to a third bowl.
- One by one, first coat the chicken in the flour, then into the eggs and lastly in the cornflakes.
- The chicken should be well covered in the cornflakes, once done, put to the side.
- Repeat until you’re out of chicken.
- Place on a lightly greased baking tray and bake for 15 minutes or until the chicken is cooked all the way through. Turning halfway through cooking will help guarantee they will cook evenly.
- Serve & Enjoy.
- You can make this recipe gluten-free by changing the plain flour to a gluten-free plain flour or using cornstarch. You will also need to ensure that your cornflakes are gluten-free.
- Depending on how thick or thin you cut the chicken, the cooking time will vary. Keep this in mind to avoid under or overcooking your chicken.
- A meat thermometer comes in handy when determining if the chicken is cooked or not. Just make sure the internal temperature of the chicken is above 75° Celsius (165°F).
- You can add some parmesan cheese to the crumb for a cheesier and much different flavored crumbing.
- Double coating is an efficient way of getting a thicker batter on the chicken. Once you have finished the first coating merely repeat and you should end up with an extra thick crust.
- Adding some herbs such as chives or Italian herbs into the crumb mix is a great way to get some extra flavor into the chicken.
- Chicken thigh is an excellent alternative to using chicken breasts.
- You can easily fry the chicken rather than using the oven. I recommend deep frying for the best results, but a shallow fry will work just as well.
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