Cornflake Chicken with Mustard Sauce

Cornflake chicken breast with a delicious crispy crust, which can be cooked in the oven or air fryer, served with a creamy mustard sauce.

This dish is really easy to make, and it will go from your fridge to your table in about 40 minutes if you are oven-baking it, and around 30 minutes if you are using an air fryer.

Crispy Baked or Air-Fried 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 the crumb, the only difference is that the crumb for this chicken breast is that the crumb is from that famous breakfast cereal!

Then we chuck it in the oven or air fryer 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 for 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.

Which cooking method is better, air fryer or oven-baked?

There really is very little difference in the flavour or texture of the final chicken breast, whether you cook this in an air fryer or oven.

The air fryer is quicker and more energy-efficient. As a result, unless I am cooking something else in the oven at the same time, I usually cook this in my air fryer.

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, marsala, sherry 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. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Oven or Air Fryer.
• Kitchen paper.
• Baking parchment.
• Bowls and plates to coat the chicken.
• Baking tray (not required if you are using an air fryer).
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Hob/Stovetop.
• 15cm or 6" saucepan.
• Chopping board.
• Kitchen knife.
• Quick-read meat thermometer. If there is one "gadget" that I swear by in the kitchen, it is this one!

Oven Baked or Air Fryer Cornflake Chicken Recipe

4.86 from 7 votes

This Cornflake chicken breast is given a little boost with smoked paprika before being simply roasted until perfectly crispy, and it is complemented wonderfully by the creamy sauce.

Main Course

Modern European

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 Servings

Calories 800kcal

Author Brian Jones

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Ingredients

For the chicken:

• 2 Skinless Chicken Breasts
• 2 tablespoon Plain Flour
• ½ tablespoon Smoked Paprika
• 1 Large Egg
• 50 g Cornflakes 1½ Cups
• ½ teaspoon Salt

For the sauce:

• 15 g Butter 1 tablespoon
• 1 Small-Medium Echalion or Banana Shallot 35g
• 50 ml Brandy 3 tablespoon + 1 teaspoon
• 125 ml Double Cream ½ Cup (heavy cream in the US)
• 1 tablespoon Dijon Mustard
• 1 tablespoon Wholegrain Mustard
• Pinch Salt

Instructions

• Dry the chicken breasts on kitchen paper.
• Sprinkle the flour, salt and smoked paprika onto a plate and mix them 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.
• Dredge the chicken breast 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 25-30 minutes at 180°C or 350°F or until the internal temperature reaches 73°C or 165°F. You can also cook this in an air fryer (as per my video) for 18-22 minutes at 180°C or 350°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.
  

Serving: 1 | Calories: 800kcal | Carbohydrates: 34g | Protein: 67g | Fat: 39g | Saturated Fat: 21g | Polyunsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 340mg | Sodium: 1360mg | Fiber: 3g | Sugar: 6g