Food is just more fun when it’s served on a stick! For this recipe, we took the classic chicken cordon bleu and added a tender cornbread crust chicken. The corn crust makes it very crunchy and the stick is easy to eat. Perfect for your next ball game, or when you want to impress your guests. The chicken, covered with a crust of corn flakes, is crispy on the outside but soft and tender on the inside. And, of course, with lots of sticky cheese. Although cornflake chicken looks impressive, it’s not that hard to make. The chicken breast strips are stuffed with ham and cheese and baked until golden brown. This recipe is a must try.
How to cook chicken with corn
This cornbread recipe is so easy, your family and friends will be asking for more. These are strips of chicken breast stuffed with ham and cheese, topped with cornflakes and deep fried to perfection. You won’t regret it!
What can I use instead of cereal?
This recipe works best with coarse breadcrumbs. If you don’t want to use cornflakes, look for panko breadcrumbs as an alternative. However, we recommend that you try the cereal without replacing it first!
What to serve with cornbread crusted chicken?
These chicken tenders with cornbread crusts are delicious for everyone. Serve with roasted vegetables, fresh fruit, fresh homemade rolls or fries.
Dipping sauces like garlic aioli, mustard sauce or sweet chili sauce go well with this dish. To make a quick honey mustard sauce, mix mayonnaise, mustard and a dash of honey.
Can I freeze chicken with cornflakes?
The corn crust can be frozen before baking. Freeze raw chicken breast, flour bread, washed eggs and cereal. Place them on baking paper and freeze for about 3 hours. Transfer to a resealable freezer box and freeze for up to 2 months.
Cut the breasts in half (don’t cut all the way through) to fill them with butterflies.
Place the cling film over the butterfly’s breast and press the breast slightly flat with a hammer.
Sprinkle the flattened breasts with salt and pepper.
Place a piece of cheese and a piece of ham on each breast.
Place a wooden spoon on the bottom of the chicken breast.
Wrap the layers of chicken, cheese and ham around a wooden spoon.
Place the rolled chicken breasts in the freezer for a few hours to harden.
Prepare the breadcrumb tray with three trays: one for the flour, one for the (beaten) eggs and one for the cornflakes.
Take the chicken breasts out of the freezer. Cover with flour, then eggs, then cereal.
Carefully lower the breaded chicken breast into the hot oil, taking care not to burn it.
Repeat with all chicken fillets.
Tips and tricks for recipes
– If you prefer not to fry the chicken, you can fry the chicken rolls until golden brown and then place them in the preheated oven (350°F/180°F) to cook until the internal temperature reaches 165°F/75°F.
– To reheat leftover cereal, place in a 250°F/120°C oven until hot.
frequently asked questions
Can I use cornflakes instead of breadcrumbs?
Cornflakes are a classic sandwich filling, but any cereal that is unsweetened is a great base for traditional sandwich fillings. Chex corn or rice, Wheaties, and even salty granola and oatmeal cereal would make a great crust for your chicken breast or fish fillets.
How to cook chicken?
how to cook-cure-to…
How to make crispy chicken pieces?
This keeps the chicken pieces crispy after frying: After roasting, you can keep the crispy chicken pieces on a baking sheet or cookie sheet in a low temperature oven (250 degrees) while you continue roasting the rest of the chicken pieces or keep them warm while yours begins.
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