My Mum's Cornflake "Fried" Chicken

My mums fake fried chicken is always a winner and perfect for when we are looking for something quick and comforting to pull together. This recipe stemmed from a cornflake coated fish recipe she used to get in Oman when she worked for the Royal Oman Police. She said it was always on the lunch menu and something the whole team would obsess over! I am yet to try it with fish, but I am totally with her on the obsession!

I call it fake fried chicken as you can use a 1/4 of the oil and not worry about it not being cooked completely through! Side benefit is, I guess it’s definitely healthier but still with that perfect fried skin crunch type of feeling.

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Cooking notes:

  • Use plain cornflakes/cereal with no sugar.

  • The finer you crush the cereal up the more bread crumb like the coating will be. I like the texture so don’t over crush.

  • So important the skin is off your chicken! Helps the cereal stick better.

  • Side note: A honey & saffron syrup drizzled over these when they come out of the oven is a GAME CHANGER.

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Ingredients:

  • 8 -10 pieces of Chicken (I use the wings, thighs & drumstick)

  • 200g Plain Cornflakes

  • 200g Plain Flour

  • 200g Melted Coconut Oil

  • 1 TBSP Ground Cumin

  • 1 TBSP Ground Dried Lime

  • 1 TBSP Ground Black Pepper

  • Salt (to your choice)

  • 1 TBSP Garlic Paste

  • 1 TSP Ginger Paste

  • 3 Large Eggs (beaten together)

Method:

  1. Heat your oven to 200°c.

  2. In a large bowl combine your chicken pieces with, garlic, ginger, cumin, salt, dried lime & black pepper. Using your hands mix and massage it in super well - nobody wants an unseasoned chicken!

  3. Put your cornflakes in a large sandwich/freezer bag, seal it and crush the cornflakes up. It is totally up to you about how crushed you want them, but I would avoid them being too powdery and more so like small little flakes.

  4. Then to coat your chicken, dip a piece into the egg mixture, then dip it into your flour, then into your cornflakes bag, where you want to shake it all up till the cornflakes has coated the chicken completely!

  5. Coat the surface of your baking dish with coconut oil and then place chicken pieces flat in the dish.

  6. Repeat for all the chicken, then place in the oven, reduce the temperature to 180°c and cook for 40minutes. Checking after 30minutes.

  7. We are obviously looking for some cooked chicken as well as a golden and crunchy crust!!

Dinner, Lunch, MeatDina MackiComment