CORNFLAKES CHICKEN RECIPES

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CHICKEN KATSU RECIPE | BBC GOOD FOOD



Chicken katsu recipe | BBC Good Food image

Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce

Provided by Sara Buenfeld

Categories     Dinner, Main course

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 9

4 skinless chicken breasts
1 large egg, beaten
8 tbsp finely crushed cornflakes or panko crumbs
2 garlic cloves, crushed
1-2 tbsp korma paste
1 tbsp soy sauce
4 tbsp ketchup
2 tbsp honey
2 tbsp cornflour

Steps:

  • Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
  • Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
  • Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.

Nutrition Facts : Calories 319 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 36 grams carbohydrates, SugarContent 13 grams sugar, ProteinContent 34 grams protein, SodiumContent 2 milligram of sodium

OVEN-FRIED CHICKEN WITH A CORN FLAKE CRUST RECIPE | EPICURIOUS



Oven-Fried Chicken with a Corn Flake Crust Recipe | Epicurious image

For Chicken with a Corn Flake Crust, reduce the fat, remove the chicken skin before coating.

Provided by Irma S. Rombauer

Yield Makes 4 servings

Number Of Ingredients 9

Position a rack in the upper third of the oven. Preheat the oven to 350°F. Lightly oil a baking sheet.
3 1/2 pounds chicken parts
Salt and ground black pepper to taste
ground black pepper
2 large eggs
1/4 cup milk
2 1/2 cups crushed corn flakes
2 teaspoons salt
1/2 teaspoon ground black pepper

Steps:

  • Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken:
  • 2 to 3 tablespoons melted butter
  • Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature.

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