Description
This Crunchiest Cornflake Chicken recipe gives you juicy, well-seasoned chicken with a crisp, craggy coating that actually has some crunch to it.
Ingredients
Units
Scale
Chicken
- 16 to 20 chicken pieces of your choice, washed and patted very dry
- 2 tbsp Aromat
- 1 tsp salt
- 1 tbsp freshly ground black pepper
- 1 tbsp steak and chops spice
- 1 tbsp chicken spice
- 1 tbsp garlic and herb spice
- 1 tbsp chili powder
- 1 cup buttermilk, or 2 large eggs, beaten
Crispy Coating
- 1 1/2 cups Self-Raising flour
- 1 tbsp Maizena
- 1/2 cup cornflakes, crushed fairly finely but with a few bigger bits left for crunch
- 1/2 tsp salt
Frying
- Neutral cooking oil, enough to generously coat the bottom of a large frying pan
Instructions
- Pat the 16 to 20 chicken pieces really dry with paper towel.
- Add 2 tbsp Aromat, 1 tsp salt, 1 tbsp freshly ground black pepper, 1 tbsp steak and chops spice, 1 tbsp chicken spice, 1 tbsp garlic and herb spice and 1 tbsp chili powder. Rub everything well into the chicken so every piece is seasoned.
- Pour 1 cup buttermilk over the seasoned chicken and mix well until every piece is coated.
- Cover and refrigerate for 1 to 2 hours. If you’re using 2 large beaten eggs instead, mix them through the chicken just before coating it rather than leaving the egg coated chicken sitting for hours.
- In a large bowl, mix 1 1/2 cups Self-Raising flour, 1 tbsp Maizena, 1/2 cup crushed cornflakes and 1/2 tsp salt. Give it a good stir so the cornflakes and Maizena are spread evenly through the flour.
- Take each chicken piece from the buttermilk mixture and let the excess drip off.
- Press each piece firmly into the flour and cornflake mixture, turning it until it’s properly covered. Don’t just sprinkle the coating over the chicken. Pressing it on gives you a much better crust.
- Arrange the coated chicken pieces in a single layer on trays or plates, making sure they aren’t piled on top of each other.
- Refrigerate for at least 1 hour if you have the time. This helps the coating stick instead of sliding off when it hits the oil.
- Heat enough neutral cooking oil to generously cover the bottom of a large frying pan over medium to medium-high heat. The oil should be hot enough that a little bit of coating sizzles straight away, but it shouldn’t be smoking.
- Fry the chicken in batches, so you don’t overcrowd the pan.
- Cook for about 3 minutes on each side, or until the coating is lightly golden brown. You’re not trying to cook the chicken completely in the frying pan at this point.
- Transfer the browned chicken to a lightly greased baking tray and bake in a preheated 350⁰F (180⁰C) oven until the chicken is cooked through. Depending on the size and cut of the pieces, this can take roughly 25 to 45 minutes.
- Let the chicken rest for about 5 minutes before serving. That crunchy coating is at its best while it’s still warm.
- Tip: Crumbed pork chops can be made using the same coating and method. Just adjust the cooking time according to the thickness of the chops and cook them to the appropriate safe internal temperature.
Notes
Prepared, tried, and tested by Irene
