I don’t know about you, but I love a good crunchy layer around chicken. Surprisingly, cornflakes deliver that crunch in spades!
A lot of recipes don’t deliver on the crunch Ievel I want when I am craving crunchy chicken. I have tried and failed many times, until I started using unsweetened (!) cornflakes. This is the secret ingredient to making chicken extra crunchy. Now that is what I call crunchy cornflake chicken!
However, it is very important that you use unsweetened cornflakes. If you use the sweetened version you eat for breakfast, this dish will taste horrible. So choose cornflakes with just corn as the ingredient and you will be golden.
I paired this crunchy cornflake chicken with roast potatoes and this carrot puree (I omitted the pumpkin and only used carrots), but you can pair it with whatever you like.
So let’s get into the kitchen and make this super crunchy cornflake chicken!
Gather your ingredients and fill a plate each with flour (spelt or oat both work), egg and cornflakes.
First dip the chicken in the flour, coat it into the egg and lastly in the cornflakes
Fry in a good amount of (olive) oil and serve immediately. Enjoy!
Crunchy Cornflake Chicken
Equipment
- cooking pan
- 3 deep plates
- Knife
- Cutting board
Ingredients
- (olive) oil
- 4 chicken breast fillets
- flour (I use spelt or oat flower)
- 2 eggs, beaten
- cornflakes (unsweetened!)
- salt
Instructions
- Start by filling one deep plate with spelt or oat flower, one with 2 beaten eggs and one with unsweetened cornflakes
- Crush the cornflakes a bit, by pushing them down onto the plate with your hands, so the pieces are a little smaller
- Add 3 pinches of salt each to the flour and the eggs, and stir it through
- If you want the chicken to cook a little faster and more evenly, cut the thickest part in half to even out the thickness of the fillet
- First coat the chicken in the flour. Make sure it is completely coated
- Secondly, dunk the floured chicken in the beaten eggs
- And lastly, push the crunched-up cornflakes all around the fillet, so you end up with a good coating of cornflakes
- Heat up a good layer of (olive) oil in a large cooking pan and fry the chicken until golden on both sides
- Serve with baked potatoes and carrot puree or with whatever you like and eat straight away, while they are at their crunchiest. Enjoy!
