Sort ingredients
weberfamily
QR Code
Listen
Pdf
Make the breading. Lightly crush the cornflakes and mix them with the smoked paprika, salt, garlic powder, onion powder, pepper, mustard powder, and chili powder.
Prepare to bread the chicken. Whisk together the eggs and the water in one bowl and put the flour in another.
Bread the chicken. One piece at a time, dredge the chicken in flour before coating it in the egg wash and then in the corn flakes mixture. Set them aside in a single layer until all of the chicken strips are breaded. A cooking sheet with parchment paper works well for this.
Fry the chicken. Heat the oil over medium-high heat in a large, heavy-bottomed skillet. Fry the breaded chicken pieces for 4 minutes on either side or until an instant-read thermometer inserted into the thickest part of the chicken reads 165 degrees F. You may have to fry the strips in batches so that they are not overlapping. Transfer the chicken to a wire cooling rack.
Rest. Let the cornflake chicken rest for about 5 minutes. This will allow the corn flakes to get nice a crisp!
Serve. Serve warm garnished with fresh parsley.