This recipe came about after having an excess of cornflakes. Why do they make those boxes so large? During Christmastime my boys and I had made my favorite butterscotch-peanut butter cookies (you know, the kind with cornflakes?) and since we’re not too big on having a bowl of cornflakes with milk in the morning, I’ve been putting them to use in other ways. They’ve gone into meatloaves in place of dry breadcrumbs or oatmeal, they’ve coated chicken breasts along with fresh herbs and grainy mustard and now they’ve found their way as a delicious coating for my own chicken nuggets. Who would’ve guess they’re so versatile!
Here’s what I love about this recipe. Not only is it super quick to make (about 15 minutes of prep), but it’s essentially 5 ingredients. Ok, 6 if you count some Kosher salt. And, if your kids are old enough they can help dredge the cut up chicken into the flour or spray the baking sheet with oil. The only thing that’s missing here is a little toy promoting an upcoming movie (wink).
Cornflake Crusted Chicken Bites
1 cup all-purpose flour
2 1/2 cups cornflakes
2 large eggs
2 boneless, skinless chicken breasts (approximately 3/4 lb)
Vegetable oil spray
Pre-heat oven to 400. Cover baking sheet with foil. Spray foil lightly with cooking spray.
Process cornflakes in the bowl of food processor to make crumbs.
Rinse chicken and pat dry. Cut chicken into 2″ x 2″ chunks (bite-size). Add 2 tbsp water to 2 large eggs and lightly beat. Add Kosher salt to flour and combine. Dredge chicken in flour, shaking off excess. Next, add chicken to beaten egg and turn to coat. Finally, dredge chicken into cornflakes, pressing to adhere.
Arrange chicken onto prepared baking sheet and bake for 10 minutes. Turn chicken and bake 10 minutes more. Chicken should be golden and cooked through. See 3rd and 4th photos above.
Serve with your favorite dipping sauces…ours is most definately ketchup!
Variation: Add 1/4 cup Parmesan cheese to cornflake crumbs.
Kitchen Note: You can certainly be creative with seasoning the chicken before you bake them. I’ve kept it low key, relying on the salt and the cornflakes since my children balk at any small green (parsley, basil, etc.) or black (pepper) thing they may see on their food. To that end, fresh ground black pepper or a little cayenne would be nice addition to punch up the flavor.
Yield: 30 pieces