Kicked Up Cornflake Chicken
The ultimate comfort food, Kicked Up Cornflake Chicken features crispy, golden chicken that's easy to prepare and packed with flavor. Perfect for a weeknight dinner, this dish will satisfy your cravings and delight your family. Make it tonight for a meal everyone will love!
Equipment
- Baking Sheet
- Oven
- Whisk
- Frying Pan
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1.25 pounds boneless skinless chicken breasts cutlets, this was 9 pieces for me
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 1 teaspoon smoked paprika regular paprika may be substituted
- ⅓ cup all-purpose flour
- 2 large eggs lightly beaten
- 1 cup cornflakes crushed
- ⅓ cup panko bread crumbs
- ¼ cup honey
- 2 to 3 tablespoons lite soy sauce
- 1 heaping tablespoon chili garlic sauce or to taste (sriracha may be substituted)
- 1 tablespoon fresh parsley to taste
Instructions
- Preheat your oven to 425°F (about 220°C). Line a baking sheet with foil and spray it with cooking spray to prevent sticking. This initial step sets you up for success!
- Season the chicken breasts evenly with kosher salt, black pepper, and smoked paprika. Make sure each piece is well-coated; this ensures flavor in every bite.
- In a medium bowl, add all-purpose flour and set it aside. In another medium bowl, crack the eggs and beat them lightly. You’ll need a third bowl for your coating mixture.
- In the third bowl, add the crushed cornflakes and panko bread crumbs. Mix them well to combine, creating the crunchy coating that will make your chicken shine.
- Now it’s time to bread the chicken. Start with one piece, dredging it through the flour, shaking off the excess. This step is crucial for a good crust.
- Next, dip the floured chicken into the beaten eggs, ensuring it’s fully coated.
- Finally, dredge the chicken in the cornflake-panko mixture, pressing the mixture on fairly thick to ensure a good crust. Place it on the prepared baking sheet and repeat with the remaining pieces.
- Once all the chicken is breaded, bake them in the preheated oven for about 20 to 25 minutes. You want the crust to turn a lovely golden color and ensure the internal temperature reaches 165°F (75°C).
- Flip the pieces midway through cooking to ensure even browning. Keep an eye on them as cooking times may vary depending on the thickness of your chicken.
- While the chicken is baking, prepare the sauce. In a small bowl, combine honey, lite soy sauce, and chili garlic sauce. Whisk to combine and taste for any adjustments.
- Once the chicken is cooked, remove it from the oven and drizzle the sauce over it while it's hot. Optionally, garnish with freshly chopped parsley for a beautiful presentation.
- Serve immediately and enjoy your delicious homemade Kicked Up Cornflake Chicken!
Notes
Storage: Keep any leftovers in an airtight container in the fridge for up to five days. Freezing: You can freeze the breaded chicken before baking for later use. Pairing: Serve with a fresh salad or roasted vegetables for a colorful meal.