Saturday, October 12, 2013

Cornflakes Crusted Chicken

These are like super addictive chicken poppers. They are like McDonald's nuggets, or even KFC's popcorn chicken - only they taste much better, and is not made up of weird indistinguishable meat. I won't go into what I've read of fast food chains' meat choices, cos I still do indulge in the occasional fast food meal once in a while, and it's better not over-thinking too much about what I'm really eating yup?

Cornflakes Crusted Chicken

These chicken poppers remind me of tonkatsu, but only better. For one, it has one less coating step (tonkatsu has the additional step of coating the chicken in flour first, before the egg, then crumbs mixture). Also, these are bite-sized, and you know my love for anything miniature.

I fried up the whole batch of chicken pieces I had prepped and stored in the freezer some time back one weekend during lunch, and the fams and I polished it off pretty quickly. It was quite hard to resist these lil crunchy nuggets. I will definitely make a bigger batch the next time round!

Cornflakes Crusted Chicken (adapted from here)
4-5 chicken fillets
5 cups cornflakes cereal, crushed
1/2 to 1 cup panko crumbs
2 tsp garlic powder
1/2 tsp dried parsley
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp paprika
2 large eggs, lightly beaten
vegetable oil

Wash, clean and dry chicken fillets. Dice into bite sized pieces and set aside.
Combine all the dry ingredients (cornflakes crumbs, panko crumbs, garlic powder, dried parsley, salt, pepper and paprika) in a bowl and toss to mix well.
Dip the chicken pieces one by one first into the beaten egg, letting the excess drip off, before pressing into the bowl of crumbs and coating it thoroughly with the dried crumbs.
Set aside on a baking paper lined tray. Continue with the rest of the chicken pieces.
*At this stage, if not using immediately, you can place the tray into the freezer for a few hours, then after the chicken pieces are all frozen, you can throw them into a freezer bag, seal and store in freezer for future use.
Heat up some oil in a pan on medium heat. Once the oil is hot enough, add in a few pieces of chicken pieces, be careful not to overcrowd the pan.
Cook the chicken in the oil for 5-6 minutes, then flip them over on the other side, continue cooking for another 5-6 minutes (or till chicken is nicely brown and crisp).
Remove from oil and set aside to cool on a rack, while cooking the rest of the chicken pieces in batches.
Serve hot with honey mustard mayo and ketchup, or with other sauces of your choice.

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