Crunchy Cornflake Chicken
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A quick and kid-friendly caramelized chicken recipe coated with crushed cornflakes for a crunchy texture, shallow fried to golden perfection.
00:10:00 total
Serves 2
easy
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Ingredients
- chicken fillets - 250 g (cut into strips)
- egg - 1 (whisked with milk)
- milk - 1 tbsp (whisked with egg)
- whole wheat flour - 50 g (for coating)
- unsweetened corn flakes - 75 g (crushed coarsely)
- salt - 1/2 tsp (adjust as needed, used for seasoning chicken and flour)
- black pepper - 1/4 tsp (used for seasoning chicken and flour)
- olive oil - 4-5 tbsp (for shallow frying)
Instructions
- Prepare coating stations: Arrange four plates in order: chicken strips, whisked egg and milk, whole wheat flour, and crushed corn flakes.
- Season chicken and flour: Add salt and black pepper to the chicken strips and whole wheat flour. Be cautious not to add too much salt.
- Coat the chicken: Dip each chicken strip into the egg mixture, then roll in the flour, shaking off excess. Dip again in the egg mixture, then press firmly into the crushed corn flakes to coat both sides evenly.
- Heat oil: Heat 4-5 tablespoons of olive oil in a frying pan over medium heat.
- Fry chicken: Cook the coated chicken strips for 4-5 minutes on each side over medium heat, ensuring the corn flakes do not burn and the chicken is cooked through.
- Drain excess oil: Place the cooked chicken on paper towels to absorb excess oil.
- Serve: Taste and sprinkle a little more salt if needed. Serve immediately while hot.
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