Kicked Up Cornflake Chicken
If you’re looking for a fun and flavorful twist on classic fried chicken, look no further! This Kicked Up Cornflake Chicken is an exciting dish that combines crispy cornflakes with a hint of spice, creating a crunchy exterior that perfectly contrasts with juicy chicken. Perfect for weeknight dinners or impressing guests, this recipe will quickly become a family favorite. Let’s dive into the details and get cooking!
Why Cooks Rave About It
The magic of Kicked Up Cornflake Chicken lies in its texture and flavor. The crushed cornflakes give the chicken an incredible crunch, while the blend of spices elevates it beyond your average fried chicken. The addition of honey and chili garlic sauce brings a delightful sweetness and a kick of heat that will leave your taste buds dancing. Plus, it’s simple enough for novice cooks but impressive enough for experienced chefs. This dish is not just a meal; it’s a celebration of flavors and textures.
Ingredient Notes
- Boneless skinless chicken breasts: About 1.25 pounds, cut into cutlets. This will yield approximately 9 pieces for this recipe.
- Kosher salt: 1 teaspoon, or to taste, enhances the overall flavors.
- Freshly ground black pepper: 1 teaspoon, or to taste, adds depth and warmth.
- Smoked paprika: 1 teaspoon for a subtle smokiness; regular paprika may be substituted.
- All-purpose flour: ¾ cup is used for dredging, creating a base for the crispy coating.
- Eggs: 2 large eggs, lightly beaten, act as a binder for the breadcrumbs.
- Cornflakes: 1 cup, crushed, gives that signature crunch.
- Panko bread crumbs: ½ cup adds extra texture to the coating.
- Honey: ½ cup brings sweetness and helps the coating caramelize.
- Lite soy sauce: 2 to 3 tablespoons for a savory kick and depth of flavor.
- Chili garlic sauce: 1 heaping tablespoon, or to taste, for a spicy twist (sriracha is a great substitute).
- Fresh parsley: 1 tablespoon, chopped, adds a fresh finishing touch.
Gear Up: What to Grab
- Mixing bowls: For dredging and coating the chicken.
- Baking sheet: To bake the chicken and catch any drips.
- Meat mallet or rolling pin: To flatten the chicken cutlets for even cooking.
- Whisk: For beating the eggs and mixing the flour.
- Spatula: For flipping the chicken during cooking.
- Rolling pin or food processor: For crushing cornflakes into smaller pieces.
From Start to Finish: Kicked Up Cornflake Chicken
Step 1: Prepare the Chicken
Start by flattening the chicken cutlets. Place them between two pieces of plastic wrap or parchment paper and gently pound them to an even thickness of about ½ inch. This helps them cook evenly.
Step 2: Season the Flour
In a shallow dish, combine the all-purpose flour, kosher salt, freshly ground black pepper, and smoked paprika. Mix well to ensure the spices are evenly distributed.
Step 3: Set Up Your Dredging Station
In another shallow bowl, beat the two eggs until well combined. In a third bowl, combine the crushed cornflakes and panko bread crumbs. This will form the crispy coating.
Step 4: Dredge the Chicken
Take each chicken cutlet and coat it in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs, allowing any excess to drip off before placing it in the cornflake mixture. Press down gently to ensure the cornflakes adhere well.
Step 5: Prepare for Baking
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup. Place the coated chicken cutlets on the prepared baking sheet, ensuring they are spaced apart for even cooking.
Step 6: Bake the Chicken
Bake the chicken in the preheated oven for about 20-25 minutes, flipping halfway through, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Step 7: Prepare the Sauce
While the chicken is baking, whisk together the honey, lite soy sauce, and chili garlic sauce in a small bowl. Adjust the spice level to your liking by adding more chili garlic sauce if desired.
Step 8: Serve and Enjoy
Once the chicken is cooked and golden, remove it from the oven. Drizzle the honey-soy-chili sauce over the top and garnish with fresh parsley. Serve immediately with your favorite sides, and watch it disappear!
Adaptations for Special Diets
- Gluten-free: Substitute all-purpose flour with a gluten-free flour blend and use gluten-free cornflakes and panko.
- Low-carb: Replace cornflakes with crushed pork rinds or crushed nuts for a lower-carb option.
- Vegan: Use tofu or tempeh instead of chicken, and substitute the eggs with a mixture of ground flaxseed and water as a binding agent.
- Spicy preference: Adjust the amount of chili garlic sauce or add diced jalapeños for an extra heat kick.
Avoid These Mistakes
- Not pounding the chicken: This can lead to uneven cooking and dry spots. Always pound to even thickness.
- Skipping the seasoning: The flour mixture is essential for flavor; don’t skip this step!
- Overcrowding the baking sheet: This can result in soggy chicken. Make sure to leave space between each piece.
- Underestimating cooking times: Always check the internal temperature to ensure safety and perfect doneness.
Store, Freeze & Reheat
Leftover Kicked Up Cornflake Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooked chicken pieces in a single layer on a baking sheet to freeze individually before transferring them to a freezer bag. They can be frozen for up to 3 months.
To reheat, bake in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. This will help restore some of the crispiness. Alternatively, you can reheat in an air fryer for an even crispier finish.
Kicked Up Cornflake Chicken FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add more flavor and moisture to the dish. Just adjust the cooking time as needed, as thighs may take a bit longer to cook through.
What can I serve with Kicked Up Cornflake Chicken?
This dish pairs wonderfully with a fresh salad, roasted vegetables, or mashed potatoes. You can also serve it with rice or noodles drizzled with the honey-soy-chili sauce for a complete meal.
Can I make the cornflake coating ahead of time?
Yes, you can prepare the cornflake and panko mixture ahead of time and store it in an airtight container until you’re ready to use it. Just be sure to keep it in a cool, dry place.
How can I make this recipe spicier?
If you love heat, simply increase the amount of chili garlic sauce in the marinade or add some cayenne pepper to the flour mixture for an extra kick. You can also serve with hot sauce on the side.
Bring It to the Table
Gather your loved ones around the table and serve this vibrant and flavorful Kicked Up Cornflake Chicken. The crispy, golden cutlets, drizzled with a sweet and spicy sauce, are sure to be a hit. Share stories, laughter, and enjoy every bite of this delightful dish. It’s more than just a meal; it’s a moment to be savored. Happy cooking!
Kicked Up Cornflake Chicken
Ingredients
Equipment
Method
- Flatten the chicken cutlets to an even thickness of about ½ inch.
- In a shallow dish, combine flour, salt, pepper, and paprika.
- In another bowl, beat the eggs. In a third bowl, mix crushed cornflakes and panko.
- Dredge each chicken cutlet in flour, then dip in eggs, and finally coat with the cornflake mixture.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bake chicken for 20-25 minutes, flipping halfway through, until golden and cooked through.
- While chicken bakes, whisk together honey, lite soy sauce, and chili garlic sauce.
- Drizzle sauce over cooked chicken and garnish with parsley before serving.
Notes
- For a gluten-free version, use a gluten-free flour blend and cornflakes.
- To make it lower-carb, substitute cornflakes with crushed pork rinds.
- For a spicier dish, increase the chili garlic sauce or add jalapeños.
