Crispy Cornflake Crusted Chicken
Juicy Chicken with a Crispy Cornflake Crust
Ingredients
- 4 chicken breasts boneless skinless, thin
- 1/2 tsp coarse salt
- 1/2 tsp ground black pepper
- 1 large egg
- 4 tbsp milk
- 1.5 cups cornflakes
- 4 tbsp butter melted
Instructions
- Heat your oven to 350 F or 180 C. Season both sides of the chicken with 1/2 tsp salt and 1/2 tsp ground black pepper.
- Crack an egg into a container big enough to fit the chicken for dipping. Add milk, 1/8 tsp salt and 1/8 tsp ground black pepper. Whisk to combine.
- Put the cornflakes in a zip bag and use a rolling pin to crush them up. Put the cornflakes in a wide plate or shallow bowl so it’s easy to dip the chicken without making a mess. Season with a little salt and pepper. Mix to combine.
- Dip each piece of chicken in the egg and let the excess drip off. Coat it on both sides with the cornflakes. Press the flakes on as best as you can. Put the chicken on a greased sheet tray. Drizzle melted butter over the top of the flakes as evenly as possible. Bake in the heated oven for about 20 minutes.
- ***I’m using boneless skinless chicken breasts that are thin. You can use chicken thighs or bone in pieces with this recipe - the cooking time could be 45 minutes to an hour.
- The cornflake crust is addictive so you want to keep eating this chicken. I would definitely make extra because everyone will ask for seconds!
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