cornflake chicken recipe

Crunchy cornflake chicken recipe with baked sweet potato fries

Cornflakes aren’t just for breakfast! Use them for a coating you can bake

By , 06 January 2017
Crunchy cornflake chicken recipe with baked sweet potato fries
  • Ready in: 50 mins
  • Serves: 6
  • Price: £1.38 per serving
Nutritional Info
Each 371g serving contains
  • Energy 2018KJ 482KCAL
    24%
  • Fat low
    5.2g
    7%
  • Saturates low
    1.1g
    6%
  • Sugars low
    9.6g
    11%
  • Salt low
    0.74g
    12%
of your reference intake.
Typical energy values per 100g: 544kJ/130kcal.
Ingredients
  • 1kg pack Butcher’s Selection Chicken Breast Fillets
  • 2tbsp cornflour
  • 1 large egg, beaten
  • 200g cornflakes, crushed to crumbs
  • 4 sweet potatoes, cut into wedges, skin on
  • 1tbsp rapeseed oil
  • 1tsp smoked paprika
  • 10g parsley, chopped
  • 1 Grower’s Selection Round Lettuce, torn, to serve
  • Your choice of sides and sauces, to serve (optional extras)
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Divide the chicken into 6 or 12 pieces. Sprinkle with the cornflour. Put the egg and cornflake crumbs in separate saucers, then dip the meat in the egg and then the cornflakes. Put in the oven on a baking tray lined with baking paper for 20-25 mins, until the chicken is cooked through.

  • Put the sweet potato on a large baking tray and toss in the oil and paprika. Roast for 20-25 mins until tender. Toss in the parsley.

  • Serve the chicken with the ‘fries’ and lettuce. You can also add sauces, corn on the cob, coleslaw, and other sides (optional extras).