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Chicken With Cornflake Crust


How to make cornflake crusted chicken fillet fingers with a dip with ingredients and easy instructions


This simple but tasty chicken with cornflake crust recipe is adapted from Breakfast for Dinner: Recipes for Frittata Florentine, Huevos Rancheros, Sunny-Side Up Burgers, and More!, by Lindsay Landis and has been used here with kind permission. The cereal ingredient gives the poultry a lovely satisfying crunch and the dip intensifies the flavour.

chicken with cornflake crust with dip




The Drummer Boy

The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.



Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.



Read the first three chapters for free on most devices.
















This will make enough for four people and takes about 45 minutes to prepare and make.

Ingredients:

8 tablespoons of plain flour

Three quarters of a teaspoon of salt

Half a teaspoon of pepper

3 cups of finely crushed cornflakes and 1 cup of partially crushed cornflakes

2 large eggs

2 teaspoons of dried parsley

1 teaspoon of garlic powder

1 teaspoon of dried dill

About 680g of boneless skinless fillets cut into generous strips or fingers


For the dip:

See our buttermilk dressing recipe page.

How To Make:




Preheat the oven to 400F. Cover a baking sheet with aluminium foil and set a heatproof wire baking rack on top and spray the rack lightly with cooking spray.

In a small bowl or shallow dish, season flour with a quarter teaspoon of salt and pepper. Whisk the eggs in another shallow dish. In a third shallow dish mix the cornflakes with the parsley, garlic, dill, the remaining half a teaspoon of salt and the remaining quarter of a teaspoon of pepper.

Put the poultry into the flour mixture to coat each strip and shake off the excess. Then dip them into the egg and then the cornflakes mixture until all their surface is coated. Arrange them onto the prepared baking rack.

Bake for 12 to 15 minutes or until they become golden brown and cooked through. You need to turn them over just once.

Serve with the buttermilk ranch sauce for dipping.

Lindsay suggests that those on a budget use a whole breast between two layers of cling film, pound it to an even half inch thickness and then slice into strips.

For our review of Lindsay's cookbook read our breakfast recipes page.


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