This easy and delicious Cornflake Chicken recipe by Nigella is the perfect quick meal for busy days. With crispy, golden coating, and tender chicken, it’s a simple yet tasty dish that you can make with common ingredients. Serve it hot for a satisfying and flavorful lunch or dinner!
Ingredients Needed:
- 570g chicken tenders or boneless, skinless chicken breasts cut into strips
- 120ml milk
- 2 eggs
- 120g cornflakes
- 1 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1 teaspoon sugar
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon pepper, plus more to taste
- Cooking spray
- 1 tablespoon chopped parsley
How To Make Cornflake Chicken?
- Preheat the Oven & Prepare the Sheet Pan: Preheat the oven to 425°F (220°C). Line a sheet pan with foil and coat with cooking spray.
- Make the Egg and Milk Mixture: In a bowl, whisk together the milk and eggs.
- Prepare the Cornflake Coating: In a food processor, pulse the cornflakes, smoked paprika, onion powder, sugar, salt, and pepper until coarse crumbs form. Pour the mixture onto a plate.
- Season the Chicken: Season the chicken pieces with salt and pepper to taste.
- Coat the Chicken: Dip each chicken piece into the milk mixture, then roll it in the cornflake mixture until evenly coated.
- Arrange& Coat the Chicken on the Pan: Place the coated chicken on the baking sheet in a single layer, and coat the tops with cooking spray.
- Bake: Bake for 15 minutes or until the chicken is cooked through and crispy.
- Garnish & Serve: Sprinkle with chopped parsley and serve. Enjoy your crispy, flavorful chicken!
Recipe Tips:
- Use Fresh Chicken: Fresh chicken stays juicier and cooks better. If using frozen, thaw it completely before coating.
- Crush Cornflakes Well: Pulse the cornflakes until they’re fine crumbs. This makes the coating crispy.
- Spray with Cooking Spray: Don’t forget to spray the chicken with cooking spray. It helps make the chicken crispy.
- Use a Wire Rack: Bake the chicken on a wire rack over the pan. This lets the air circulate and makes the chicken crispier.
- Let the Chicken Rest: Let the chicken sit for a few minutes after baking to keep it tender and juicy.
How To Store & Reheat Leftovers?
- Refrigerate: Let the Cornflake Chicken cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: After cooling, freeze the chicken for up to 3 months. To thaw, put it in the fridge overnight and reheat in the oven to keep it crispy.
- Reheat: Preheat the air fryer to 375°F (190°C) and cook the chicken for 5-7 minutes until hot and crispy.
Nutrition Facts:
- Calories: 368 kcal
- Total Fat: 15g
- Saturated Fat: 5.9g
- Cholesterol: 55mg
- Sodium: 331mg
- Potassium: 11mg
- Total Carbohydrate: 12g
- Dietary Fiber: 0.4g
- Sugars: 1.5g
- Protein: 23.9g
Try More Nigella Lawson Recipes:
- Nigella Chicken Tagine Recipe
- Nigella Coronation Chicken Recipe
- Nigella Chicken Puttanesca Recipe
Nigella Cornflake Chicken Recipe
Description
This easy and delicious Cornflake Chicken recipe by Nigella is the perfect quick meal for busy days. With crispy, golden coating, and tender chicken, it’s a simple yet tasty dish that you can make with common ingredients. Serve it hot for a satisfying and flavorful lunch or dinner!
Ingredients
Instructions
- Preheat the Oven & Prepare the Sheet Pan: Preheat the oven to 425°F (220°C). Line a sheet pan with foil and coat with cooking spray.
- Make the Egg and Milk Mixture: In a bowl, whisk together the milk and eggs.
- Prepare the Cornflake Coating: In a food processor, pulse the cornflakes, smoked paprika, onion powder, sugar, salt, and pepper until coarse crumbs form. Pour the mixture onto a plate.
- Season the Chicken: Season the chicken pieces with salt and pepper to taste.
- Coat the Chicken: Dip each chicken piece into the milk mixture, then roll it in the cornflake mixture until evenly coated.
- Arrange& Coat the Chicken on the Pan: Place the coated chicken on the baking sheet in a single layer, and coat the tops with cooking spray.
- Bake: Bake for 15 minutes or until the chicken is cooked through and crispy.
- Garnish & Serve: Sprinkle with chopped parsley and serve. Enjoy your crispy, flavorful chicken!
Notes
- Use Fresh Chicken: Fresh chicken stays juicier and cooks better. If using frozen, thaw it completely before coating.
- Crush Cornflakes Well: Pulse the cornflakes until they’re fine crumbs. This makes the coating crispy.
- Spray with Cooking Spray: Don’t forget to spray the chicken with cooking spray. It helps make the chicken crispy.
- Use a Wire Rack: Bake the chicken on a wire rack over the pan. This lets the air circulate and makes the chicken crispier.
- Let the Chicken Rest: Let the chicken sit for a few minutes after baking to keep it tender and juicy.
Nigella Cornflake Chicken Recipe