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
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.
I’ve served with cornflake coated chicken breast with some simply sauteed vegetables here but you can pair this with a host of recipes.
Sticking with a similar theme, this also works really well with some fried polenta chips.
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.
- Kitchen paper.
- Baking parchment.
- Bowls and plates to pane the chicken.
- Baking tray.
- Weighing scales and or measuring cups and spoons.
- 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!
This Cornflake chicken breast is given a little boost with smoked before being simply roasted until perfectly crispy and it is complemented wonderfully by the creamy sauce.
For the chicken:
- 2 Skinless Chicken Breasts
- 2 Tbsp Plain Flour
- ½ Tbsp Smoked Paprika
- 1 Egg
- 50g (1½ Cups) Cornflakes
- 1/2 Tsp Salt
For the sauce:
- 15g (1 Tbsp) Butter
- 1 (35g) Shallot
- 50ml (3 Tbsp + 1 Tsp) Brandy
- 125ml (½ Cup) Double Cream
- 1 Tbsp Dijon Mustard
- 1 Tbsp Wholegrain Mustard
- Pinch Salt
- Dry the chicken breasts on kitchen paper.
- Sprinkle the flour and smoked paprika onto a plate and mix it well.
- Lightly beat the eggs in a bowl.
- Crush the cornflakes with your hands and place them on a plate. You want a mix of textures so don't go too far and turn them into a crumb.
- Season the chicken breasts with the salt then dredge them in the flour, then dip them into the eggs and finally into the crushed cornflakes to create a coating.
- Place the chicken on a baking parchment lined baking sheet and cook in the oven for 30-35 minutes at 180°C or 350°F or until the internal temperature reaches 73°C or 165°F.
- Whilst the chicken is baking dice the shallot as finely as you can.
- Melt the butter in a small 15cm (6") pan and melt the butter over a medium-low heat.
- Add the shallot and soften for 5 minutes.
- Turn the heat up under the shallots and when it starts to sizzle add the brandy and reduce it by half.
- Remove the pan from the heat and add the cream and both types of mustard and a pinch of salt, stir to combine and then return to a low heat and cook for 5 minutes.
Amount Per Serving: Calories: 649Total Fat: 36gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 282mgSodium: 1310mgCarbohydrates: 34gFiber: 3gSugar: 6gProtein: 46g
Calorific details are provided by a third-party application and are to be used as indicative figures only.