Recipe: Crispy cornflakes chicken with rocket salad

Since discovering oven-fried chicken, I would occasionally make it for my family to satiate our craving. Compared to deep fried chicken, it is healthier, less messy and best of all, I don't have to stand by the stove cooking it and worry about getting oil splatters. 

Crispy cornflakes chicken with rocket salad

This time, I decided to use cornflakes to coat the chicken pieces, instead of panko (breadcrumbs). I used chicken drumsticks and thighs but of course, you can also use chicken breast. The chicken is deboned and then coated in a mix of yogurt, dried thyme, Shichimi powder (Japanese seven-spice), salt and pepper. The yogurt will keep the chicken moist as the acid content in yogurt will tenderise the meat slightly. It also acts as a binding agent for the chicken and the crushed cornflakes. Do make sure that you crush the cornflakes very finely, to get an even coating and it will stick better to the chicken. You can crush the cornflakes easily by placing it in a zip-lock bag and then crushing it with a rolling pin.

I used Nestle Natural set yogurt

The chicken is then roasted in the oven for 12-14 minutes until golden brown and crispy. This is then served with a simple rocket salad dressed in a honey vinaigrette.

An easy dinner which was prepped and cooked in 20 minutes. The chicken was moist and succulent, with a spicy kick from the Shichimi powder. If you do not have Shichimi, you can replace with cayenne pepper. Love the crispy crunchy cornflakes coating. I love eating my crispy cornflakes chicken dipped in some Thai chilli sauce. This dish was extremely well-received by my family :)

Crispy cornflakes chicken with rocket salad
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 12-14 minutes
Serves 2-3


Ingredients
2 chicken maryland, deboned and cut into bite-size pieces (approx. 400g)
Salt and freshly ground pepper

4 cups cornflakes, finely crushed
3 tbsp canola oil
1/2 cup Nestle Natural set yogurt
1/8 tsp dried thyme
A couple dashes of shichimi powder
1/8 tsp sea salt
Freshly ground pepper

For the rocket salad
25g rocket leaves
1 1/2 tbsp extra virgin olive oil
1 tbsp white balsamic vinegar
1 tbsp honey
Salt and pepper

1. Preheat oven to 200°C (roast mode).

2. Season the chicken pieces liberally with salt and pepper.

3. In a bowl, mix the crushed cornflakes with oil. In a separate bowl, mix the yogurt, dried thyme, shichimi powder, sea salt and pepper.

4. Lightly oil a baking tray or line with foil. Place the chicken into the yogurt mix and mix well, making sure each piece is well coated with yogurt. Then, coat the chicken with crushed cornflakes (piece by piece) and place onto the baking tray.

5. Cook in preheated oven for 12-14 minutes, or until the cornflakes coating is golden brown and chicken is cooked through.

6. For the rocket salad, mix the oil, vinegar and honey, salt and pepper in a bowl until the honey has dissolved. Then toss the salad leaves in the dressing just before serving.

7. Serve chicken pieces with rocket salad and some Thai chilli sauce/ketchup for dipping.

Note: If you do not have shichimi powder, you can replace with some cayenne pepper.

*This is a sponsored post. For more info on Nestle Natural Set Yogurt, click here.


If you enjoyed reading my posts, LIKE me on Facebook! Thanks :)