Crunchy Honey Cornflake Chicken
This healthier version of fried chicken is a personal favourite of mine. The sweetness from the Crunchy Nut Cornflakes makes this dish a bit of a banger! If you can find un-crumbed chicken schnitzel at the shop use that to save time and fuss. Otherwise get the meat mallet out and start thinking about your ex lover whilst you smash the chicken breast.
Ingredients 12
500 g chicken breast fillets
1⁄2 cup plain flour
2 eggs
3 1⁄2 cups crunchy nut cornflakes, coarsely crushed
olive oil spray
1 fennel bulb, small, thinly sliced
1⁄4 red cabbage, thinly sliced
1 granny smith apple, julienned, or coarsely grated
3⁄4 cup peas, cooked
2 tbsp kewpie mayonnaise
1 lime, juice of
lemon wedges, to serve
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Method 6
Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper. Cut the in half horizontally, then use a rolling pin to bash it out to an even 1cm thickness. Cut pieces in half vertically.
Place the into a shallow bowl and season generously with salt and pepper. Lightly whisk the in another bowl, and place the cornflake crumbs into another shallow bowl.
Coat the pieces in the , shaking off the excess. Use one hand to dip the chicken into the and the other to dip it into the , pressing on firmly.
Place the chicken pieces onto the prepared tray and spray generously with olive oil on both sides. Bake for 20 minutes or until golden and cooked through, turning halfway through cooking.
Meanwhile, combine the , , and in a mixing bowl. In a separate small bowl, mix the with the and season generously. Add the mayonnaise mixture to the slaw and toss to combine.
Serve the crunchy chicken pieces with the slawand lemon wedges..
Jacob Food's tips
This dish is best made fresh in order to keep the chicken crispy and the slaw crunchy. This is a perfect mid week dinner for the whole family to enjoy! Feel fry to use an air fryer for this dish as well.
