Cornflake-crusted chicken

Coated in a crunchy layer of crushed cornflakes seasoned with paprika, this offers a light, golden crust without the need for excess oil, making for a tasty and healthier take on fried chicken.

Difficulty

Low

Time

20 min

Author

Braun

Ingredients

Servings

4

400 grams chicken breast

100 grams corn flakes

1 egg

10 grams milk

fine sea salt, as needed

5 grams paprika

sunflower oil, as needed

Utensils

HF5030

Instructions

1

Place the cornflakes in a freezer bag and crush them roughly with a rolling pin until you get a relatively fine mixture.

2

Transfer the crushed cornflakes onto a plate, add paprika and mix well, set aside.

3

Combine the egg, milk and seasoning in a wide, shallow bowl, set aside.

4

Place the chicken breasts on a chopping board, sprinkle them evenly with a pinch of salt. First dip them in the beaten egg, then coat them in the cornflake mixture, ensure that they are well coated on both sides.

5

Add a little oil to the drawer, then add 3-4 of the the coated chicken breasts, depending on their size.

6

Select CHICKEN, 200°C, set 10 minutes and press the START button.

 

Rotate the chicken halfway through cooking.

7

Ensure the chicken is cooked through, then remove and repeat the same cooking process for the remaining batch.