Cornflake Fried Chicken
The crispiest chicken tender you ever had. The recipe is bit spicy adjust if needed.
Servings 8 servings
Calories 180kcal
Ingredients
Marinate Chicken
- 1 (450 gram) chicken breast , 450 gram, cut in strips
- 2 tablespoon ketchup
- 2 tablespoon lemon juice
Spices
- 1 tablespoon garlic paste
- 1 tablespoon red chilli flakes
- ½ tablespoon red chilli powder , adjust heat to taste
- ½ tablespoon soy sauce
- 1 teaspoon cumin powder
- ½ teaspoon black pepper powder
- ¼ teaspoon baking powder
- ½ teaspoon salt or to taste
Flour coating
- ½ cup cornflour
- ⅓ cup plain flour substitute with cornflour for gluten free
- ¼ teaspoon salt
- ½ teaspoon red chilli powder
- ½ teaspoon oregano , optional
Cornflakes coating
- 2 eggs
- ¼ teaspoon red chilli powder
- ¼ teaspoon salt
- 3 cups cornflakes , crushed
Instructions
To Marinate
- In a bowl mix all ingredients to marinate chicken. Set aside for 30 minutes or overnight in fridge.
To Coat
- In a bowl mix ingredient of flour coating and set aside.
- In another bowl beat egg with salt and red chilli set aside.
- In another plate keep crushed cornflakes for coating.
- First coat all chicken strips with flour mixture. Then dip each strip in egg mixture and coat with crushed cornflakes.
To fry
- When all chicken are coated, in a wok deep fry them in small batches on medium heat for 4 minutes or until golden and crispy.
To Bake
- Place coated chicken strip on baking tray. Spray gently with little oil. Bake in pre-heated often at 350 F for 10 minutes.
Video
Notes
To freeze You can also freeze coated chicken tender. Place them separately on a tray and freeze them. When all tenders are frozen keep them in a box or freezer bag and freeze until needed. Do not thaw before frying. Frozen tenders will take longer to fry than fresh tenders.
Nutrition
Calories: 180kcal