Cornflakes Fried Chicken

This fried chicken is coated with flour, eggs, and cornflakes, making them super crunchy and scrumptious.

For our recipe, we have used the Kellogg’s Corn Flakes Original, provided to us by one of our partners, VB Brothers. This is a nourishing breakfast for the morning when you’re busy. Just add milk and enjoy.

If you are unable to find Kellogg’s Corn Flakes Original from a shop near you, contact VB Bazaar on 7984366.

Serving size: 1-2

Ingredients:

For marinating the chicken

• 150-155g boneless chicken breast slices
• 1 cup full cream milk
• 1 tsp lemon juice
• ¾ tsp salt
• ¼ tsp black pepper
• ¼ tsp chilli powder

For coating the chicken

• 75g Kellogg’s Corn Flakes Original
• 2 tbsp grated parmesan cheese
• 1 tsp chilli powder
• ½ tsp garlic powder
• ¼ cup flour
• ¼ cup corn flour
• 1/3 tsp salt
• 2 eggs

For frying

• 1 ½ cup oil

For the dip

• 2 tbsp mayonnaise
• 2 tbsp chilli sauce
• 1 tsp lemon juice
• ½ tsp garlic powder

Instructions:

1. To make some quick buttermilk, mix 1 cup full cream milk with 1 tsp lemon juice and set aside for 10 minutes, until it curdles up a little.
2. Make thin large slices from 150-155g boneless chicken breast. We made ours around ½ cm thick, 3-4-inch long (just make sure it’s evenly thin so they fry up nicely). We were able to get around 8 slices.
3. Add the chicken to a bowl and season with ¾ tsp salt, ¼ tsp ground black pepper, and ¼ tsp chilli powder. Then pour in the prepared buttermilk and mix again. Cover with plastic food wrap and let it marinate for 30 minutes in the fridge.
4. Crush up 75g Kellogg’s Corn Flakes Original until evenly coarse in a bowl (it will still be large, but shouldn’t have too large pieces). Then add in 2 tbsp parmesan cheese, 1 tsp chilli powder, and ½ tsp garlic powder. Mix with a spoon and set aside.
5. Then mix ¼ cup flour, ¼ cup corn flour, and 1/3 tsp salt in a new bowl. After that, mix 2 eggs in another bowl and set aside as well.
6. To coat the chicken pieces, first coat with the flour mixture, followed by the eggs (make sure to shake off any extra flour before adding to the eggs).  Then coat with cornflakes mixture, pressing down so it sticks nicely. Repeat for all the chicken pieces.
7. Heat up 1 ½ cup oil in a medium sized pot for 3-4 minutes on high heat and add in half of the chicken pieces at a time and fry until golden brown. This took us 3-4 minutes. Remove to an oil draining basket.
8. To make the dip, mix 2 tbsp mayonnaise, 2 tbsp chilli sauce, 1 tsp lemon juice, and ½ tsp garlic powder. Enjoy the fried chicken with the dip.