For a chicken crumb with a difference, you can’t go past everyone’s favourite cereal – Cornflakes! They’ll add a whole new dimension and taste to the typical crumb, plus now you know what to do with the remnants at the bottom of the box from now on!
If it’s a healthier fried chicken alternative you seek, consider it found with this recipe. Plus, it’s a great budget-friendly dinner!
For this recipe, we’ve used chicken drumsticks, but you can just as easily use chicken breasts or tenderloins using the same method. Cornflake chicken tenders are great for burgers and tacos too.
It’s worth noting that if you make extra and want to reheat the chicken pieces, do so in an air fryer or the oven. Reheating in a microwave will make them soggy and you’ll lose the crunch-factor.
Baked Cornflake Crumbed Chicken Drumsticks Recipe
- 6 chicken drumsticks (or breasts/tenders)
- ½ cup milk
- 2 eggs
- 4 cups cornflakes
- 1 teaspoon paprika
- ¼ tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp garlic powder
1.Preheat the oven to a hot 220°C. Line a baking tray with foil and give it a coating of oil spray. Whisk milk and eggs in a bowl, set aside.
2. In a food processor whiz together the Cornflakes, paprika, onion powder, salt, pepper and garlic powder until coarse crumbs form. Alternatively, you could crush them in a snap-lock bag using a rolling pin. You don’t want too FINER crumbs – you want texture! Pour into a bowl.
3. Season the chicken pieces with salt and pepper before dipping in the milk mixture, then rolling in the Cornflake crumbs. For extra crunch, repeat the coating step. Place the chicken on the prepared baking tray. Spritz the chicken with oil (or use a pastry brush to dab it on).
4. Bake the chicken at 200°C for 45 minutes or until cooked through. Serve hot with salad or vegetables.
What are your favourite things to do with crumbed chicken? We’d love to hear!