You enjoy making fried chicken for the family? You could be cooking the best Fried Chicken With Corn Flakes. It’s a delicious recipe that we have to share with you because your family will love it. What are they going to say when they arrive home and smell delicious Fried Chicken With Corn Flakes aroma coming from the kitchen?
Easy Crunchy Cornflake Chicken
This crunchy easy cornflake chicken is absolutely delicious and is perfect if you need to feed some kids or fussy adults.
This recipe is a different twist on the classic chicken nugget. Instead of using the traditional breadcrumb mixture, we instead use cornflakes. The result is some of the crunchiest, tastiest nuggets that you will ever try.
I find that this crunchy golden chicken is an absolute hit whenever I have it at parties, dinners, or in restaurants.
The Perfect Side Dishes
You can eat this chicken the same as you would with chicken nuggets such as having it with a tasty dipping sauce. However, like nuggets, you can also have it included in a variety of different dishes.
For example, nuggets are incredibly tasty in a good green salad. Another one of my personal favorites is having it in a baguette with some lettuce, tomato, bacon, and delicious homemade mayonnaise.
If you’re eating the chicken by itself, then it goes fantastic with some homemade ranch dressing or even some ketchup. There are a ton of other dipping sauces and condiments that go great with this chicken.
The Best Cooking Method
Depending on what you feel like doing, you can either bake or fry the chicken. There is no best cooking method, but both will give you slightly different results.
Baking is slightly healthier and will make less mess. The chicken might not end up as moist as the oven uses dry heat to cook. It will take a bit longer than frying as you need the oven to heat up first.
By using the oven, you also significantly reduce the risk of the cornflake crumb falling off as you don’t need to handle it as much.
You will find that frying is easier, tastes better but can be quite messy, especially if you’re shallow frying. It is also not as healthy as using the oven with no additional oil.
Deep frying or shallow frying is also a lot faster as you heating the oil shouldn’t take very long. Once in the oil, the chicken shouldn’t take very long to cook. It should only take five to ten minutes.
Leftover Cornflake Crusted Chicken
Like most fried or baked chicken, this is best consumed as fresh as possible as reheating makes that nice crispy coating go soggy and overcooks the chicken itself. With that said, it is well worth keeping the leftovers in the fridge.
The leftovers are great in a sandwich or salad for lunch or dinner. I love slicing the leftover crumbed chicken and having it in a lovely caesar salad.
If you want to see how to make this delicious chicken dish, then be sure to watch the video below. It takes you through all the steps on how to prepare and bake the cornflake crusted chicken. Alternatively, you can find the full recipe right underneath the video.
Cornflake Chicken Recipe
Prep time20 Minutes
Cook time15 Minutes
Total time35 Minutes
Serves4
Ingredients
- 500 g (1.1 lb) chicken breasts, cut into strips
- 2 cups corn flakes, crushed
- 1 cup plain flour
- 2 eggs
Instructions
- 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.
Recipe Tips
- 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.
Double-Coated Cornflake Crumb Fried Chicken
Double-Coated Cornflake Crumb Fried Chicken, flavourful, tender, double dipped, golden and crispy strips of chicken breast that’s perfect to serve for brunch, lunch or dinner! This recipe is super easy to make and sure to be a hit with both adults and children!
Double-Coated Cornflake Crumb Fried Chicken, flavourful, tender, double dipped, golden and crispy strips of chicken breast that’s perfect to serve for brunch, lunch or dinner! This recipe is super easy to make and sure to be a hit with both adults and children! Recipe includes air fryer method instructions as well.
Double-Coated Cornflake Crumb Fried Chicken
The name of this recipe says it all, and this is one of my favourite ways to enjoy fried chicken! Each step in this recipe adds on a layer of flavour – from the brine to the second coating of cornflake crumb and is sure to leave you satisfied and going back for more.
Here are some other reasons why I love this Double-Coated Cornflake Crumb Fried Chicken:
- Very simple and easy to follow instructions making it a foolproof recipe
- The simple brown sugar salt brine adds flavor and keeps the chicken tender and juicy
- Has the most flavorful crispy outside with a moist and juicy inside
How to Make Double-Coated Cornflake Crumb Fried Chicken
Step 1. Brine Chicken: in a medium sized glass dish (preferably with lid), combine water, brown sugar, and salt for brine; whisk together until sugar and salt dissolved. Add chicken pieces and refrigerate for 1 to 2 hours (highly recommended). Once done, remove chicken from brine, drain and discard the remaining brine.
Step 2. Prep Flour Mixture, Buttermilk Egg Wash & Cornflake Crumbs: in a shallow dish, add flour and season with paprika or smoked paprika, chili powder, garlic powder, onion powder, dry mustard, oregano and black pepper; set aside. In another shallow dish add crushed cornflakes. Then, in a large bowl add beaten eggs and buttermilk, whisk together until combined; set aside.
Step 3. Dredge Chicken: dredge chicken pieces in the flour mixture first, then shake off the excess.
Step 4. First Buttermilk Egg Wash: dip into the buttermilk mixture.
Step 5. First Cornflake Crumb Coating: coat in crushed cornflakes.
Step 6. Final Buttermilk Egg Wash: dip into the buttermilk mixture once again.
Step 7. Final Cornflake Crumb Coat: coat in crushed cornflakes once more then set pieces aside.
Step 8. Rest: allow chicken pieces to rest on a lined wired rack and repeat steps 3 to 6 until done.
Step 9. Fry or Air-Fry: over medium high heat, heat oil in a large dutch oven or heavy bottom pot. Working in batches, fry chicken pieces for about 5-6 minutes depending on size and thickness or until done (heated through, with juices that run clear) flipping once at the halfway point. If using an air fryer, air fry for 15 minutes flipping once at the halfway point on 360°F (182°C). Repeat the process until all chicken pieces are cooked.
Step 10. Remove, Rest and Serve: remove from hot oil and drain on a lined wire rack. Allow to cool slightly and serve with waffles, or your favourite side!
What’s the Difference Between Chicken Tenders and Chicken Strips?
There indeed is a difference, chicken strips are slices of the whole chicken breast. Whereas, chicken tenders, also known as the pectoralis minor is the tender muscle located underneath each of the chicken breasts.
For this recipe you can choose between chicken tenders, regular chicken breasts or boneless skinless chicken thighs.
How to Make Cornflake Crumb for Chicken
One of the simplest ways is to crush your cornflakes in the food processor, alternatively place them in a Ziploc or resealable plastic bag and use a rolling pin to make crush and make crumbs.
What is a Substitute for Buttermilk/ How to Make Buttermilk
Buttermilk keeps the chicken strips moist and tender throughout the cooking process. Instead of buying buttermilk, add 1 tablespoon of fresh squeezed lemon juice or white vinegar to 1 cup of room temperature milk. Mix together and let sit for 5 minutes.
How to Get Crispy Chicken Strips?
Everyone can appreciate a good golden brown, crispy crunchy chicken strip. So, to ensure you achieve this goal you want to make sure your oil is heated to around 350° to 375° degrees fahrenheit before adding the chicken. By doing this, the chicken starts cooking instantly and doesn’t absorb too much oil.
Double-Coated Cornflake Crumb Fried Chicken in Air Fryer
If using an air fryer, spray with oil and air fry for 15 minutes flipping once at the halfway point on 360°F (182°C). Repeat the process until all chicken pieces are cooked. Allow to cool slightly and serve with waffles, or your favourite side!
What Makes the Perfect Air Fryer Double-Coated Cornflake Crumb Fried Chicken
- Golden Crispy Crunchy Exterior – your chicken must be crispy crunchy on the outside with lots and lots of flavour.
- Tender and Juicy – it must also be flavourful, steamy, tender and juicy on the inside.
- Flavourful – be generous with your seasoning, don’t skimp out on this step!
How to Make the Perfect Crispy Fried Chicken in the Air Fryer
- Generously Spray Chicken in Oil – this will help the exterior crisp up to that crunchy golden brown colour we all love. Be sure to check that all surfaces of the chicken are coated with oil before cooking. Not spraying with oil will leave you with dried flour spots – not tasty.
- Do Not Over Dredge – lighty coat the chicken in both the egg mixture and flour mixture, allowing time in-between for some of the flour to be absorbed and stick. If you have too thick of a coating, it has the tendency to fall off during the cooking process.
- Ditch the Paper Towel – allow chicken to rest on a wire rack instead of using paper towels as it can cause the chicken to steam, which will turn the exterior crispiness, soggy.
- Use A Thermometer – Timing varies depending on the brand. However, if you use a meat thermometer you can ensure your chicken has cooked through and has reached at minimum an internal temperature of 165°F (75°C) is reached. Note, a temp of 180-185°F (82-85°C) is a widely accepted temp for chicken thighs.
- Don’t Overcrowd – this will allow the air to circulate well to crisp up the exterior and give that nice crunchy golden texture and colour.
How to Serve Double-Coated Cornflake Crumb Fried Chicken
These Double-Coated Cornflake Crumb Fried Chicken strips are perfect for brunch, lunch or dinner. Here are some recommended ways to serve this dish:
- Waffles
- Salad
- French Fries or Crispy Baked Sweet Potato Fries & Roasted Garlic Aioli
- Macaroni and Cheese
- Mashed or Roasted Potatoes
- Steamed Veggies