Crispy chicken strips with cornflakes

Name: Crispy chicken strips with cornflakes
Ingredients: 700 g chicken breast; 6 eggs; 1 teaspoon chicken seasoning; 1 teaspoon sweet paprika; 2 garlic cloves; 1 teaspoon salt; 1/2 teaspoon ground pepper; 150 g cornflakes; 500 ml oil

Meat - Crispy chicken strips with cornflakes by Ionela N. - Recipia

Crispy chicken strips with cornflakes are strips of chicken breast dipped in egg and cornflakes, then fried until they develop a crunchy crust. They stay tender inside, while the crushed flakes make a crust with larger, golden pieces that give a little crunch when you bite into them. I serve them hot, with a little coleslaw on the side. Preparation: 20 minutes. Cooking: 24 minutes. Total time: 44 minutes. Servings: 4. Approximately 570 kcal and 52 g protein per serving.

Ingredients

700 g chicken breast
6 eggs
1 teaspoon chicken seasoning
1 teaspoon sweet paprika
2 garlic cloves
1 teaspoon salt
1/2 teaspoon ground pepper
150 g cornflakes
500 ml oil

Preparation

1. Pat the chicken breast dry with paper towels, cut it into strips about 1.5 cm wide and gently pound them on both sides with a meat mallet. 2. Beat 6 eggs with 1 teaspoon chicken seasoning, 1 teaspoon sweet paprika, 2 finely chopped garlic cloves, 1 teaspoon salt and 1/2 teaspoon ground pepper. 3. Crush 150 g cornflakes in a food chopper, then put them in a wide dish. 4. Heat 500 ml oil in a deep saucepan for about 4 minutes, until it reaches 175°C. 5. Dip the strips in the egg, then coat them in the crushed flakes. Fry them in 5 batches, 4 minutes each, turning them halfway through, until golden and cooked through.

Notes

Keep in a sealed container in the fridge for up to 3 days, but the crust will soften. In the food chopper, pulse briefly and leave the flakes in pieces, not powder, so the crust stays uneven. When coating them in flakes, I take my time and press the flakes gently onto the meat. They go well with coleslaw. For a gluten-free version, use 150 g certified gluten-free cornflakes; regular cornflakes may contain gluten, and the eggs remain in the dish.