Nigella Cornflake Chicken​​ ​Recipe

It started, as these things often do, with a craving and not much else.
A packet of cornflakes on the top shelf. Chicken thawing on the windowsill.
And a sort of lazy determination that dinner should feel like a snack tonight. The kind you’d eat with fingers, standing by the stove, dipping into something garlicky.

Nigella’s Version

Nigella’s take is smart and childlike all at once. She soaks the chicken in a gentle egg-and-milk bath—no harsh marinades or fuss. Then she blitzes cornflakes with smoky spices and sugar. Bakes it, rather than fries. You end up with a tray full of crisp-coated strips that somehow taste nostalgic and clever all at once.

Where I Went Off-Recipe

I didn’t pulse the cornflakes. I crushed them in a bag with a rolling pin like I was getting something out of my system.
Didn’t have onion powder,used a bit of garlic granules instead.
And truthfully, I forgot to season the milk mixture, so the chicken needed a bit of salt love at the end. But it was fine. Better than fine.
Oh, and I threw in a spoon of mustard into the egg mix because it felt like the kind of day that needed a bit of bite.

The Result (Honestly?)

Golden, not brown. Crunchy in a way that made me eat too many straight from the tray.
The chicken stayed tender inside, like it knew it was supposed to behave.
Crumbs absolutely everywhere,but that’s half the fun.
Served it with a bowl of aioli and some leftover slaw. Ate standing up. Called it dinner.

How to Make Cornflake Chicken the Clara Way

1. Warm the Kitchen: Set the oven to 220°C and let the warmth chase out the cold while you find your tray. Line it with foil. Less washing up, more time for tea.
2. Make the Bath: Whisk milk and eggs with a teaspoon of mustard if you’re feeling bold. It doesn’t have to be perfect,just smooth enough to coat.
3. Crush the Coating: Tip the cornflakes into a freezer bag and bash them with something heavy. Not to dust,leave some bits jagged for texture. Stir in smoked paprika, garlic granules, sugar, salt, pepper.
4. Prepare the Chicken: Season the chicken pieces. Dip them into the egg mixture, then roll them in the cornflake crumbs until well coated. It’s a bit of a mess. That’s okay.
5. Bake and Wait: Lay them out on the tray and give them a little misting of oil or spray. Bake for 15 minutes or until crisp and golden at the edges. Maybe a bit more if your oven’s moody like mine.
6. Finish Softly: Scatter with chopped parsley if you remember. Serve with something to dip and something fizzy if you’ve got it.

Gentle Kitchen Wisdom

• Don’t skip the mustard,it gives the coating a secret sharpness.
• Crush, don’t blitz. The uneven bits give better crunch.
• And let them rest a moment out of the oven. Just a minute. It helps.

Fridge, Freezer & the Rest

They keep fine in the fridge for two days. Reheat in the oven or a dry frying pan to bring the crunch back.
Haven’t tried freezing them, but I suspect they’d do alright if you freeze before baking.

Final Thought

It wasn’t delicate. But it was satisfying. Like tearing bread with your hands or dancing in socks.
We need those meals too.

Try More Nigella Lawson Recipes:

• Nigella Chicken Tagine ​Recipe
• Nigella Coronation Chicken ​Recipe
• Nigella Chicken Puttanesca ​Recipe