This cornflake chicken recipe I have dug up from the past and spiced it up very easily!!! I am sure that Annabel Karmels Baby and Toddler recipe book is on many of our bookshelves, even though my two are way past that age I still have kept it.
I think I have made this once or twice when Bex and Oscar were little but as an adult sometimes (well I do) crave something like this, served up with potato wedgies and homemade dips it really makes a great Friday or Saturday night supper. Being gluten-free I just use gluten-free cornflakes for them so it is perfect. I just added chilli and black pepper to the crumbled cornflakes but use can keep it plain or add flavoured peppers like lemon would be great or you could try mixed herbs if prefer it less spicy.
My recipe is enough for a family of four, I cut my chicken smaller so it is more of a dipper size as Annabel only cuts one chicken breast into 8 but cooks it for longer 30 minutes in her case so if you want bigger one then remember to adjust the time.
To make approximately 32 pieces you will need.
2 chicken breasts
1 egg (this with the milk is usually enough for the two breast but keep an extra egg in just in case!)
1 tablespoon of milk
Approx 2-3oz of cornflakes crushed. (again I like them nicely covered so you may use less or more)
Seasoning I used chilli powder about 1/2 teaspoon also good would be smoked paprika, flavoured peppers, dried herbs or just pepper.
A little bit of oil to grease the oven tray and to lightly baste the tops.
You need to:
- Preheat your oven to 180ºc 350ºf Gas Mark 4 and lightly grease two oven trays. You could also use a ovenproof dish but I think the tray gives them a crispy result.
- Cut each of your chicken breast into even (ish) sized pieces. I try to get 16 strips from each breast.
- Add your seasoning to the crushed cornflakes. I put this in a large bowl or plate so the cornflake mix is nicely spaced out, this stops them getting to wet when you add the egg coated chicken.
- Beat the egg and milk in a bowl
- Then simply dip your chicken in the egg mix then coat with the cornflake mix and pop on the tray and lightly baste with a little oil .
- Bake for 20 minutes until the chicken is cooked through and lovely and crispy. I always cut one in half to check they are ready and then sometimes I eat it 😉
Serve with dips, potatoes wedgies, salad bits cut into good dipping shapes or simple serve with tomato ketchup and chips 🙂
Really scrummy, very easy and some much better for everyone than the ones you find in the freezer section! You can also do the same with fish too.
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