RECIPE TEST: Chicken With Cornflakes Recipe
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This elegant version of cornflake-coated |
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. |
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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. And in case we haven’t mentioned this before, we love cornflakes 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 many people may prefer the sugary Frosted Flakes.
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