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.
The double coating stays crisp and gives absolute crunch to every bite. The spicy level is also balanced and makes it a good starter or appetizer.
Obviously, cornflake fried chicken fingers would taste best. But baked cornflakes coated chicken also stays crispy for long 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.
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 that locks the juices in the chicken and also forms a sticky surface for cornflakes to stick.
- The cornflakes coating is plain so to balance that we add enough spice in marination and coatings. The taste is crispy and slightly spicy.
How to make it?
Cut chicken strips
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 seasoning in flour and cornflour and set aside. (Adjust red chilli powder to taste but remember cornflakes have no seasoning so we depend on this coating for taste boost.)
- When 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.
- Finally, roll chicken strips in crushed cornflakes.
- Flatten the chicken in 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 strips.
- Deep fry on medium heat for 3-4 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 keep on a kitchen towel. Serve hot with any sweet and sour dip or ketchup.
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.
If you try this cornflake fried chicken recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
Cornflake Fried Chicken
- 1 (450 gram) chicken breast, , 450 gram, cut in strips
- 2 tablespoon ketchup
- 2 tablespoon lemon juice
- 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
- 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
- 2 eggs
- ¼ teaspoon red chilli powder
- ¼ teaspoon salt
- 3 cups cornflakes, , crushed
- In a bowl mix all ingredients to marinate chicken. Set aside for 30 minutes or overnight in fridge.
- 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.
- 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.
- Place coated chicken strip on baking tray. Spray gently with little oil. Bake in pre-heated often at 350 F for 10 minutes.
Your recipes are just perfect and suits everyone's taste at my place. Love the detailing and keep up the good work.