Oven Baked or Air Fryer Cornflake Chicken Recipe

Oven baked cornflake coated chicken breast served with mustard sauce and sautéed veggies.

Oven Baked or Air Fryer Cornflake Chicken Recipe

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.

Course Main Course

Cuisine Modern European

Keyword air fryer cornflake chicken, baked cornflake chicken, cornflake baked chicken breast

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 800kcal

Author Brian Jones

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.

Video

Nutrition