So this is obviously one of my kids favourite recipes. I mean its a no brainer. Of course kids would love Gluten Free Cornflake Chicken.
A couple of days ago, we were heading out for a walk and I heard my husband say ‘Hi’ and then just kinda disappear behind the car. I couldn’t see him so I waited for him to return to the car. Anyway he opened the door and asked me if I would go sit with one of our elderly neighbours because she was waiting for an ambulance and was getting palpitations and chest pains. He had disappeared into her house at her request for help. I was already in the car by this point (we drive out to our walks 😆 ,) so i hadn’t seen or heard her. I think I already explained that but just in case..why do I do this over explaining thing?!
Of course, I was more then happy to sit with her and we ended up having a bit of a natter about all kinds of things. During that conversation she asked me about the kind of food we like to eat so I explained the variety of food we eat and said that my favourite meat is chicken and I rarely eat red meat. She also prefers chicken over red meat. By now, I am sure that you will have figured that out! Turns out that she is a chicken lover too. I also love vegetarian food! In fact it is what I prefer to eat most of the time.
I guess these are a really good alternative to deep fried chicken. The chicken remains very moist inside and really crispy and crunchy on the outside. You can add various spices to the cornflakes mixture and change up the recipe as much as you want. This recipe is so quick and easy to prepare and so delicious!
Gluten Free Cornflake Chicken
Gluten Free Cornflake Chicken - Moist in the inside and crunchy on the outside, this is the perfect alternative to fried chicken
- 500 grams Chicken Breast cut into thin slices
- 100 grams Mustard
- 3 cloves Garlic crushed
- 1/2 tsp Red Chilli Flakes
- 1 large Egg whisked
- 100 grams Gluten Free Cornflakes
- 2 tsp Smoked Paprika
- 1 tsp Mixed Herbs dried
- Salt and Pepper
- 1 tbsp Oil
Place the chicken slices between 2 pieces of cling film, bash the chicken to flatten (escalopes).
In a large ziplock bag, combine the mustard, garlic, red chilli flakes and egg. Give the mixture a gentle whisk, close the bad and set aside.
Crush the cornflakes using your hands into a large plate, then add the smoked paprika and mixed herbs.
Dredge the chicken pieces in the cornflake crumb and set aside on a wire rack to dry for 10 minutes.
Add the oil to a large non stick frying pan and fry the chicken for 3 minutes each side in batches.
Adapted from a Nigella Lawson Recipe.