Serves 4
20 min
Cornflake Fried Chicken
Recipe GLPR8538c092b85f3c
Tender chicken breast pounded thin and coated in a crispy cornflake crust, then pan-fried until golden brown and cooked through. A simple, flavorful main course that's ready in just 20 minutes.
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Ingredients
1 6 to 8-ounce Skinless boneless chicken breast
1 Large egg
¼ cup Milk
1½ cups Cornflakes cereal
½ teaspoon Salt
½ teaspoon Black pepper
⅓ cup Vegetable oil
Directions
Place the chicken breast between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy pan, pound it gently until it reaches an even 1/2-inch thickness.
In a shallow bowl, whisk together the egg and milk until well combined. In another shallow bowl, crush the cornflakes into coarse crumbs and mix in 1/4 teaspoon each of salt and pepper.
Heat the vegetable oil in a small nonstick skillet over medium heat until it shimmers and is hot to the touch.
Season both sides of the pounded chicken with the remaining 1/4 teaspoon each of salt and pepper. Dip the chicken into the egg-milk mixture, allowing excess liquid to drip back into the bowl, then coat both sides thoroughly with the cornflake mixture, pressing gently to ensure it adheres.
Carefully place the coated chicken in the hot oil. Fry for 5 to 6 minutes total, turning once halfway through, until the coating is golden brown and crispy and the chicken is cooked through (internal temperature should reach 165°F).
Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. Serve immediately.
