2000s Recipes + Menus
Cornflake Fried Chicken
Serves1
- Active time:10 min
- Start to finish:15 min
July 2008
Like the best cutlet you can imagine, with a crisp crust and the added hint of sweetness from the cornflakes, this chicken is quintessentially American.
- 1 (6- to 8-oz) skinless boneless chicken breast
- 1 large egg
- 1/4 cup milk
- 1 1/2 cups cornflakes
- 1/3 cup vegetable oil
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Pound chicken between 2 sheets of plastic wrap to an even 1/2-inch thickness.
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Whisk together egg and milk in a shallow bowl. Crush cornflakes into another shallow bowl and toss with 1/4 tsp each of salt and pepper.
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Heat oil in a small nonstick skillet over medium heat until hot.
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Meanwhile, sprinkle chicken with 1/4 tsp each of salt and pepper. Dredge in egg mixture, letting excess drip off, then in cornflakes, pressing to help adhere.
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Fry chicken, turning once, until golden and just cooked through, 5 to 6 minutes total. Drain on paper towels.
Serve with: smashed potatoes and peas
- Keywords
- melissa roberts,
- poultry,
- southern u.s.
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