Heya! Looking for a spicy cornflake fried chicken recipe that is crispy, juicy, and flavorful? This is one of those fried chicken recipes about which I’m super confident. These are meant to please.
Cornflakes fried chicken would taste best with extra crispiness from deep frying. However, oven-fried cornflakes chicken also stays crispy for a long time and tastes great too, with no compromise on health. Check the video for steps for baking chicken tenders. This recipe is also Air fryer-friendly.
The double coating stays crisp and gives absolute crunch to every bite. The spicy level is balanced and makes it a good starter or appetizer.
- Why does this recipe work?
- Ingredients
- How to make it?
- Variations:
- 📖 Recipe
- 💬 Comments
Why does this recipe work?
- We marinate the chicken with spices and lemon juice , which makes the chicken flavorful and soft.
- Then we coat the chicken with cornflour, which locks the juices in the chicken and also forms a sticky surface for the crushed cornflakes.
- The cornflakes coating is plain, so to balance that, we add enough spice in the marination and coatings. The resulting taste is mildly spicy.
Ingredients
This list in the recipe card might appear overwhelming, however, most ingredients are repeated.
- Chicken : Use chicken tenders or chicken strips cut from a chicken breast. Chicken thigh strips work as well.
- Ketchup and Lemon juice
- Spices : garlic paste, chilli flakes, red chilli powder or cayenne pepper, soy sauce, cumin powder, black pepper powder, and oregano. You substitute garlic paste with garlic powder and chili flakes with hot sauce.
- Baking powder
- Cornflour
- Plain flour
- Eggs to coat
- Cornflakes
How to make it?
To cut chicken strips out of the chicken breast. First, hammer each chicken breast lightly to flatten. Then cut the chicken breast diagonally. Divide the longer strips into two. Also, slice thicker strips into two strips.
These strips will puff up slightly. The coating will also make them thick, so make sure chicken strips have less than ½ inch thickness.
- Put all ingredients to marinate the chicken in a bowl.
- Mix well and let it rest for at least 30 minutes or preferably overnight in the fridge.
- Mix the seasoning in the flour and cornflour. Set aside. ( Adjust red chilli powder to taste, but remember cornflakes have no seasoning, so we depend on this coating for a taste boost.)
- When the chicken is marinated, coat each chicken strip in seasoned flour. Dust off any excess flour.
- Beat eggs with red chili and salt.
- Dip each flour-coated chicken in the egg mixture.
- Crush corn flakes in shallow bowl. Roll chicken pieces in crushed cornflakes crumbs. ( Pro Tip : For crushing cornflakes, use a food processor or a rolling pin.
- Flatten the chicken into a long strip shape while rolling, and press the coating to stick firmly on the chicken strip. ( At this stage, you can freeze the chicken for later use. Freeze separately in a tray for 2 hours or until hard, then transfer frozen strips to a freezer bag and freeze.)
- Repeat coating with all the remaining strips.
- Heat oil in a pan. Deep fry cornflake chicken on medium heat for 4 minutes until crispy. Frying on medium heat is necessary as the chicken needs to be cooked throughly.
- Remove from oil with a slotted spoon and drain excess oil. Transfer to a paper towel to remove excess oil.
- Serve hot with any sweet and sour dip or ketchup .
To Bake
Place a coated chicken strip on a wire rack placed on a baking sheet . Spray generously with oil. Bake in a pre-heated oven at 370°F for 10-15 minutes until thoroughly cooked.
To Air Fry
- Preheat air fryer to 180°C.
- Place coated tenders in a single layer in the air fryer basket.
- Cook for 7-10 minutes or until crispy and cooked through.
- Shake halfway for even cooking.
Variations:
Gluten-free chicken tenders
If you want to make gluten-free chicken tenders, simply substitute plain flour with more cornflour and use gluten-free cornflakes. The ketchup used in the recipe should be gluten-free.
You can roll these tenders in any sauce, like buffalo sauce, honey garlic, or barbecue sauce, to make juicy, succulent chicken strips.
Hungry for more fried food? Try these.
- Dynamite Chicken
- Dhaka Chicken
- Homemade Chicken Nuggets with Ground Chicken
- Hyderabadi Chicken 65
📖 Recipe
Ingredients
Marinate Chicken
- ▢ 1 (450 gram) chicken breast , , 450 gram, cut in strips
- ▢ 2 tablespoon ketchup
- ▢ 2 tablespoon lemon juice
Spices
- ▢ 1 tablespoon garlic paste
- ▢ 1 tablespoon red chilli flakes
- ▢ ½ tablespoon red chilli powder , , adjust heat to taste
- ▢ ½ tablespoon soy sauce
- ▢ 1 teaspoon cumin powder
- ▢ ½ teaspoon black pepper powder
- ▢ ¼ teaspoon baking powder
- ▢ ½ teaspoon salt , or to taste
Flour coating
- ▢ ½ cup cornflour
- ▢ ⅓ cup plain flour , substitute with cornflour for gluten free
- ▢ ¼ teaspoon salt
- ▢ ½ teaspoon red chilli powder
- ▢ ½ teaspoon oregano , , optional
Cornflakes coating
- ▢ 2 eggs
- ▢ ¼ teaspoon red chilli powder
- ▢ ¼ teaspoon salt
- ▢ 3 cups cornflakes , , crushed
- ▢ Oil , to fry
Instructions
To Marinate
- In a bowl mix all ingredients to marinate chicken. Set aside for 30 minutes or overnight in fridge.
To Coat
- In a bowl mix ingredient of flour coating and set aside.
- In another bowl beat egg with salt and red chilli set aside.
- In another plate keep crushed cornflakes for coating.
- First coat all chicken strips with flour mixture. Then dip each strip in egg mixture and coat with crushed cornflakes.
To Fry
- When all chicken are coated, in a wok deep fry them in small batches on medium heat for 4 minutes or until golden and crispy.
To Bake
- Place a coated chicken strip on a baking tray. Spray generously with oil. Bake in a pre-heated oven at 370°F for 10-15 minutes until thoroughly cooked.
Notes
Nutrition Information
Cornflake Fried Chicken
Ingredients
Marinate Chicken
- 1 (450 gram) chicken breast , 450 gram, cut in strips
- 2 tablespoon ketchup
- 2 tablespoon lemon juice
Spices
- 1 tablespoon garlic paste
- 1 tablespoon red chilli flakes
- ½ tablespoon red chilli powder , adjust heat to taste
- ½ tablespoon soy sauce
- 1 teaspoon cumin powder
- ½ teaspoon black pepper powder
- ¼ teaspoon baking powder
- ½ teaspoon salt or to taste
Flour coating
- ½ cup cornflour
- ⅓ cup plain flour substitute with cornflour for gluten free
- ¼ teaspoon salt
- ½ teaspoon red chilli powder
- ½ teaspoon oregano , optional
Cornflakes coating
- 2 eggs
- ¼ teaspoon red chilli powder
- ¼ teaspoon salt
- 3 cups cornflakes , crushed
- Oil to fry
Instructions
To Marinate
- In a bowl mix all ingredients to marinate chicken. Set aside for 30 minutes or overnight in fridge.
To Coat
- In a bowl mix ingredient of flour coating and set aside.
- In another bowl beat egg with salt and red chilli set aside.
- In another plate keep crushed cornflakes for coating.
- First coat all chicken strips with flour mixture. Then dip each strip in egg mixture and coat with crushed cornflakes.
To Fry
- When all chicken are coated, in a wok deep fry them in small batches on medium heat for 4 minutes or until golden and crispy.
To Bake
- Place a coated chicken strip on a baking tray. Spray generously with oil. Bake in a pre-heated oven at 370°F for 10-15 minutes until thoroughly cooked.
