• David Hall

Cornflake Chicken Goujons

Updated: Apr 11, 2019

Cornflakes make a superb ‘crumb’ for crispy coatings on meat. A lot easier than making your own breadcrumbs and for me, far better.


100g plain flour, seasoned with salt, pepper and a tbsp paprika

1 egg, beaten and mixed with 2 tbsp water

100g cornflakes

3 chicken breasts, cut into long medium slices or use chicken fillets

4 tbsp groundnut or olive oil

1 - Pre-heat the oven to 200C/GM6.

2 - Get 3 bowls ready. Put the cornflakes into a sandwich bag and crush with a rolling pin. You want a mixture of fine crumb and largish pieces.

3 - Tip the flour into one bowl, beaten egg and water in another and the cornflakes in the last one.

4 - Heat the oil in a non-stick frying pan. Lightly coat each piece of chicken in flour, followed by the egg then finally the cornflakes. Place into the hot oil and cook on each side until golden.

5 - Place the chicken on an oven tray covered with non-stick baking paper. Place on a high shelf and cook for ten minutes.

6 - I served mine in a bun with salad and mayo or you could have them as posh chicken nuggets with chips or maybe just with a good dip.


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