Cornflake Chicken with Mustard Sauce

Cornflake chicken breast baked in the oven until succulent and moist with a wonderfully crisp coating served with a brandy mustard sauce.

Smoked paprika gives the chicken breast a bit of a lift and the roasting time for the chicken is the perfect time to make that sauce.

Crispy Oven Baked Chicken Breast

Crispy crumbed chicken is a well-trodden path, whether it is stuffed like the classic chicken Kyiv or air fryer chicken cordon bleu or as it comes like my chicken goujons or chicken breast burger.

All of those chicken dishes use breadcrumbs as the main element of the crumb, this dish is different and uses cornflakes!

I get it, Cornflake chicken breast may sound like an odd combination but it is absolutely delicious!

It is a supremely simple process. It is the same as the one that I use in my chicken katsu curry recipe.

Dredge with flour, into beaten egg and into the crumb, the only difference is that the crumb for this chicken breast is a cornflake crumb.

Then we chuck it in the oven to cook.

Whilst that is happening you have plenty of time to make a sauce. Here I go for a creamy brandy and mustard sauce that is a real stunner!

Frequently Asked Questions

How much should I crush the cornflakes?

You want a nice mix of textures for this recipe, so I just scrunch with my hands. You want to look to get pieces everywhere from a fine crumb up to 5-7mm or half an inch.

Do I have to use the smoked paprika?

No, you could omit it, swap it out for sweet paprika, or even add a sprinkle of cayenne pepper.

Can I cook Cornflake chicken in an air fryer?

Yes, no problem at all, it works really well. Cook it for 18-22 minutes at 180C or 350F. Use a meat thermometer to check that the internal temperature has reached 73C or 165F before serving.

Do I need to add the brandy to the sauce?

For me, it is an essential part of the dish and omitting it takes so much away. You could look at replacing it with whisky or even white wine.

At a push, you could use some chicken stock if you do not want to use alcohol.

Serving Suggestions

I’ve served with cornflake coated chicken breast with some simply sauteed vegetables here but you can pair this with a host of recipes.

It is wonderful with potatoes, everything from Parmentier potatoes to some simple air fryer potato wedges.

Sticking with a similar theme, this also works really well with some fried polenta chips.

If you want some greens how about some garlic green beans amandine, or something like roasted tenderstem broccoli.

Some other left-field ideas that work particularly well with cornflake chicken are petit pois a la Francaise and my wonderful samphire salad.

Equipment Used

I only recommend specific brands of equipment if I think that it will make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.

• Oven.
• Kitchen paper.
• Baking parchment.
• Bowls and plates to pane the chicken.
• Baking tray.
• Weighing scales and or measuring cups and spoons.
• Stovetop.
• 15cm or 6″ saucepan.
• Chopping board.
• Sharp kitchen knife.
• Meat thermometer, if there is one “gadget” that I swear by in the kitchen it is this one!