Cornflake-Fried Chicken Breasts
Crispy, golden cornflake-coated chicken breasts with a flavorful seasoning, perfect for family dinners or entertaining guests who love crunchy, savory poultry dishes.
Ingredients
Instructions
- In a large bowl, beat eggs with milk, poultry seasoning, salt, and pepper.
- Add chicken pieces; refrigerate for 1 hour.
- In a plastic or paper bag, combine crushed cornflakes and biscuit mix.
- Add chicken, a few pieces at a time; shake to coat well.
- Place coated chicken on a baking sheet and refrigerate for 2 hours.
- Heat 1 1/2 to 2 inches of vegetable oil in a large saucepan or deep-fat fryer to 375°F.
- Fry chicken in batches without crowding, turning, 5 minutes per side, until browned and crisp.
- Remove chicken; drain on paper towels.
- Sprinkle lemon juice over chicken before serving.
Tips & Substitutions
For extra crunch, consider using panko breadcrumbs instead of cornflakes. If you want to add a bit of heat, sprinkle some cayenne pepper into the cornflake and biscuit mix. Make sure to let the chicken sit in the marinade for at least an hour; this helps the flavors penetrate the meat. Always test the oil temperature before frying to ensure even cooking.
Serving Suggestions
Serve the cornflake-fried chicken with a side of creamy coleslaw or mashed potatoes for a classic comfort meal. It also pairs beautifully with a fresh green salad or roasted vegetables. For a delightful twist, try pairing it with a tangy dipping sauce or serve alongside the Macho Cheese Casserole for a hearty spread.
Storage & Reheating
Leftover cornflake-fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm in a preheated oven at 375°F for about 15-20 minutes, or until heated through and crispy. This method helps retain the crunchiness of the coating.
Nutrition & Diet Analysis (per serving)
Each serving of Cornflake-Fried Chicken Breasts contains roughly 1105 calories, with 8g protein, 92g carbohydrates, and 81g fat. It is an excellent source of vitamin A (136% of the Daily Value), iron (48% of the Daily Value), and calcium (29% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1532mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken breasts instead of bone-in?
Yes, you can use boneless chicken breasts, but adjust the cooking time as they will cook faster. Ensure they reach an internal temperature of 165°F for food safety. Boneless pieces will also need less marinating time, so consider reducing it to about 30 minutes.
What can I use if I don’t have biscuit mix?
If you don’t have biscuit mix, you can easily make your own by combining 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. This substitute works well and will give you a similar texture for the coating.
How can I make this recipe healthier?
To make this recipe healthier, you can bake the chicken instead of frying it. Preheat your oven to 400°F, place the coated chicken on a wire rack over a baking sheet, and bake for 25-30 minutes until cooked through and crispy. Using whole grain cornflakes can also add more fiber.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).