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RECIPE TEST: Chicken With Corn Flakes Recipe

This elegant version of cornflake-coated
chicken is by Kim at Ordinary Recipes
Made Gourmet
. Here’s the recipe.

 

A few days ago we wrote about the superiority of panko, Japanese breadcrumbs, over American breadcrumbs.

Yesterday, munching on some Corn Flakes for breakfast, we noticed the cornflake-crusted chicken recipe on the back of the box (called “Double Coated Chicken”).

Hmm, we thought: How do Corn Flakes stand up to panko?

For lunch, we made both. The verdict: Corn Flakes win hands down—crunchy and more flavorful than panko.

We hadn’t used Corn Flakes breading in years, associating it with less-interesting old-school American cooking of the 1950s and 1960s.

We were wrong. We’ll now use a Corn Flakes crust on fish and other fried foods; and crunchy Corn Flakes crumbs instead of bread crumbs atop mac and cheese and other recipes.

 

RECIPE: CORN FLAKES FRIED CHICKEN

Ingredients For 2 Servings

  • 1 skinless boneless chicken breast (8 ounces)
  • 1 large egg
  • 1/4 cup milk
  • 1-1/2 cups corn flakes
  • 1/3 cup vegetable oil
  • 1/4 + 1/4 teaspoon salt
  • 1/4 + 1/4 teaspoon pepper
  •  
    Preparation

    1. POUND chicken between 2 sheets of plastic wrap to an even 1/2-inch thickness. Sprinkle chicken with 1/4 teaspoon each of salt and pepper.

    2. WHISK the egg and milk together in a shallow bowl. In another bowl, crush the corn flakes and toss with remaining salt and pepper.

    3. HEAT the oil in a small nonstick skillet over medium heat until hot.

    4. DREDGE the chicken in the egg mixture, letting excess drip off, then in the corn flakes. Press so that the corn flakes adhere.

    5. FRY the chicken, turning once, until golden and just cooked through (5 to 6 minutes). Drain on paper towels.
     
    ANOTHER WAY TO ENJOY CORN FLAKES

    Try corn flakes as a crunchy topping on ice cream. We prefer them to the sweetened Frosted Flakes—they’re a better counterpoint to the sweetness of the ice cream. But if you have a really sweet tooth, try the sugary Frosted Flakes.

     
      





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