Ingredients and Method
Wash and dry 16-20 Chicken pieces of your choice
1 tsp salt
1 tbs freshly ground black pepper
1 tbs steak and chops spice
1 tbs chicken spice
1 tbs rustic garlic and herb spice
1 tbs chillie powder
Rub onto the meat and then add 1 cup buttermilk or 2 beaten eggs and mix well so that the chicken is coated properly.
Refrigerate for an hour if using buttermilk.
Now coat with a coating which is made up of:
1½ cup self raising flour
1 tbsp maizena
½ cup crushed cornflakes
½ tsp salt
Store in the fridge for a minimum of 1 hour in trays if you have time.
When ready to use, fry on each side for +-3 mins on medium to high heat until lightly brown, then bake in a preheated oven at 180 deg cel until cooked through (+- 1 hour).
Tip: Crumbed Chops can be done using the same recipe
Prepared, tried and tested by: Irene Dasari
4 thoughts on “Irene's Crispy Cornflakes Crumbed Chicken”
Oh my!! This looks so delicious!
Thank you so much. Crunchy outside and juicy inside.
Yummy! Sounds irresistible!!