Chicken breast with corn flakes

Name: Chicken breast with corn flakes
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: Chicken breast (4 slices) 0.9 lb; Corn flakes 3 &frac13; cups; Hot Paprika 4.3 tsp; Eggs 1; Whole milk 0.7 tbsp; Fine salt to taste; Greek yogurt 0.8 cup; Garlic 2 cloves; Extra virgin olive oil 1.3 tbsp; Chives 1 filo; Cucumbers 0.7 cup; Fine salt to taste; White wine vinegar 2 tsp; Peanut seed oil to taste

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669

Calories per serving

Energy Kcal 669
Carbohydrates g 24.7
of which sugars g 5.2
Protein g 30.5
Fats g 49.8
of which saturated fat g 11.28
Fiber g 1.7
Cholesterol mg 119
Sodium mg 293

Difficulty: Easy
Prep time: 15 min
Cook time: 5 min
Serving: 4
Cost: Low

PRESENTATION

If you are on the hunt for a delicious twist on baked cornflake chicken, this dish really hits the mark with its crispy coating and flavors everyone will love. Seriously good. In the U.S., it's known as good old crispy cornflake chicken—super easy to whip up and a favorite with kids. The crunchy corn flakes give it that perfect texture you're after in homemade chicken strips. And listen, a touch of paprika adds a warm, slightly tangy kick. Lately, there's been a trend of adding some Mediterranean flair, so you might see this chicken paired with sides like fresh tzatziki. This creamy yogurt sauce, with its Greek roots, complements the dish beautifully—light and fresh alongside the golden chicken. Really, it's nice.

Many people enjoy the traditional fried version, but there's a growing love for the oven-fried chicken breast method, offering a lighter alternative. You still achieve the crunch you crave, without the heaviness. For anyone searching for an easy baked chicken recipe that's a bit unique, this one fits the bill perfectly. Really, it does. There are even variations where you bake the chicken with the same crunchy coating, creating what some call cornflake-crusted chicken or transforming them into cornflake chicken tenders for the little ones. It is like combining the best of American comfort food with a touch of the Mediterranean—especially when served on a pita or with a quick mayo dip. And look, this results in a dish that has everyone reaching for seconds, with a moist inside and a crispy outside that stands out. Pretty much. It's a fun twist on weeknight chicken that feels special without being a big hassle, and the combination of tender chicken and fresh tzatziki ensures it never gets dull. So, whether you're serving it for a family dinner or a casual gathering, this recipe is sure to become a new favorite! Can't go wrong.

INGREDIENTS

669

Calories per serving

for 4 chicken breasts: Chicken breast 0.9 lb (400 g) - (4 slices); Corn flakes 3 ⅓ cups (100 g); Hot Paprika 4.3 tsp (10 g); Eggs 1; Whole milk 0.7 tbsp (10 g); Fine salt to taste

for the tzatziki: Greek yogurt 0.8 cup (200 g); Garlic 2 cloves; Extra virgin olive oil 1.3 tbsp (20 g); Chives 1 filo; Cucumbers 0.7 cup (100 g); Fine salt to taste; White wine vinegar 2 tsp (10 g)

for frying: Peanut seed oil to taste

Preparation

How to prepare Chicken breast with corn flakes

To prepare the chicken breast with corn flakes, start with the quick tzatziki; pour the Greek yogurt into a bowl and, using a garlic press, squeeze the two garlic cloves into it 1. Then pour the olive oil into the bowl 2, and chop the chives 3

and add them to the mixture 4. At this point, mix everything with a kitchen spatula, 5 adjust the salt 6,

pour the white wine vinegar 7. Wash and trim the cucumber with a knife 8, grate it directly into the bowl with the skin very coarsely on the large side of the grater 9.

Mix and keep the creamy mixture 10, aside in the refrigerator covered with plastic wrap. Meanwhile, focus on preparing the chicken breasts: put the corn flakes in a transparent bag 11 and crush them coarsely with the rolling pin until you get a fairly fine mix 12.

Pour the crushed corn flakes into a baking dish 13, add 5 g (1 tbsp) of paprika 14 and mix well 15.

In another separate baking dish, pour the beaten egg and add the milk 16 to make the taste more delicate, finally adjust the salt 17 and mix well (18.)

At this point, place the chicken breasts on the cutting board and sprinkle them uniformly with the remaining paprika 19 (you can use smoked paprika instead of spicy paprika if you prefer) and a pinch of salt 20. Once done, dip them one at a time first in the beaten egg 21

and then in the corn flakes coating 22. Place the chicken breasts in the coating, pressing it with your hands uniformly over the entire surface 23, and arrange them on a tray 24.

Take a large pan, heat the seed oil to a temperature not exceeding 340-356°F (170-180°C) to keep constant by measuring with a kitchen thermometer; cook the chicken breasts which should be flush with the oil 25, first on one side and then on the other 26 for about 5 minutes (alternatively you can use the oven and bake them in bite-sized pieces in a static preheated oven at 356°F (180°C) for 10-15 minutes). When the chicken breasts are cooked and crispy, turn off the heat and place them on a tray with absorbent paper. Serve the chicken breast with corn flakes hot with tzatziki 27.