These cornflake chicken sandwiches from Gordon Ramsay are made with a crispy pan-fried chicken cutlet, spicy gochujang mayonnaise, tangy cucumber salad, and a crunchy peanut and onion topping. Theyre also one of the best sandwich recipes youll ever try.
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Once you’ve tried the crunch and flavor of cornflake-coated chicken, you might never go back to bread crumbs! And to take the crunch factor up to the next level, I dip the buns into a combination of crispy fried onions and roasted peanuts. It looks and tastes great, but you can leave this step out if you are in a hurry. The gochujang (Korean chile sauce) is also optional, but I really love the kick. —Gordon Ramsay.
Cornflake chicken is a crunchy, flavorful twist on classic fried chicken. By coating chicken in crushed cornflakes cereal rather than traditional breadcrumbs, you get an extra crispy crust when baked or pan-fried. Cornflake chicken is easy to make, family-friendly, and a healthier alternative to deep fried chicken Follow these simple steps to make juicy cornflake chicken with a crispy coating at home.
Ingredients Needed
To make cornflake chicken, you’ll need:
- Boneless skinless chicken breasts, thighs, drumsticks, or tenders
- Cornflakes cereal
- Eggs or egg substitute
- All-purpose flour
- Seasonings like salt, pepper, garlic powder, paprika
- Butter or oil for cooking
Coating the Chicken
Start by crushing the cornflakes into fine crumbs. One way to break them up is to put them in a plastic bag and use a rolling pin to crush them. Another way is to put them in a zip-top bag and break them up by hand.
Next, set up your dredging station. In one shallow dish, beat the eggs. In another, mix the cornflake crumbs with flour and seasonings.
Pat the chicken dry with paper towels. Dip the chicken pieces one at a time in the egg, allowing any excess to drip off. Then coat completely in the cornflake mixture, pressing gently so it adheres. Place on a plate or baking sheet. Repeat with remaining chicken.
Baking Cornflake Chicken
For baked cornflake chicken, preheat the oven to 400°F. Arrange the coated chicken on a lightly greased baking sheet. Bake 20-25 minutes until cooked through and coating is crispy.
To ensure baked cornflake chicken stays juicy and tender, aim for an internal temperature of 165°F. The key is to not overbake.
Pan-Frying Cornflake Chicken
For pan-fried cornflake chicken, heat 1-2 tablespoons butter or oil in a large skillet over medium heat. When hot, add chicken pieces and fry 3-5 minutes per side until coating is crispy and chicken is cooked through.
Deep-frying takes more oil than pan-frying, but the cornflake coating gets a nice crispy crust when it’s done. Just take care not to burn the coating.
Serving Suggestions
Cornflake chicken is versatile and pairs well with many classic side dishes
- Mashed potatoes or potato wedges
- Coleslaw, broccoli slaw
- Buttered corn, green beans, or roasted veggies
- Mac and cheese or baked beans
- Biscuits, cornbread, or buttermilk rolls
For extra flavor, try these easy variations:
- Nashville Hot Chicken: Brush cooked chicken with spicy hot oil or cayenne butter
- Chicken Parm: Top baked chicken with marinara and mozzarella
- Chicken & Waffles: Serve fried chicken on top of waffles
Make Ahead Tips
For convenience, the coated chicken can be prepared up to a day ahead. Simply cover and refrigerate until ready to cook.
Leftover fried cornflake chicken can be stored in the refrigerator 3-4 days. Reheat in a 400°F oven until heated through and crispy. Frozen cornflake chicken keeps 3 months. Reheat frozen chicken straight from freezer.
Why Try Cornflake Chicken?
Cornflake chicken is a healthier alternative to deep-fried chicken that tastes just as good when baked. It’s also budget-friendly, kid approved, and simple to make anytime. This simple cornflake chicken is sure to become a new family favorite. The crust is crunchy, and the chicken is juicy.
Cornflake Chicken Sandwich FAQs
I’d avoid it. As the chicken sits, the coating becomes softer and loses its crispiness.
You can use Sriracha sauce or Thai chili paste instead of gochujang to make the mayo just as spicy.
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Cornflake chicken ! Fast, cheap and easy recipe
FAQ
How to make cornflake chicken?
Preheat oven to 375 degrees F (190 degrees C). Stir milk, egg, flour, garlic powder, salt, and black pepper together in a bowl. Dredge each chicken breast in milk mixture; roll in cornflakes to coat. Transfer to a baking sheet or dish. Bake until no longer pink at the bone and the juices run clear, about 45 minutes.
Why do people use cornflakes for chicken?
Also, trust me, it’s crunchier and tastes better than breadcrumbs. It also makes a much better crust for fried chicken than regular cornflakes or even rice. November 23, 2024
How to make cornflake crumbs?
Crush the cornflakes in a food processor until they are small and even. Close the lid and pulse the machine a few times. OR put the cornflakes into a freezer bag and beat with a rolling pin to make small even crumbs. Store dry rusk crumb in a sterilized jar or airtight tin.
Can I use corn flakes to make crispy chicken?
Coat chicken with flour then with the egg and milk, then with the Kellogg’s® Corn Flakes. Pat Kellogg’s® Corn Flakes onto the chicken to make sure it adheres well. 7. Add coated chicken in batches and cook for 9-12 minutes or until golden brown with an internal temperature of 75°C.