Cornflake chicken

This is our version of a well-known chicken takeaway and makes a great midweek meal.

  • 40 mins cooking
  • Serves 6
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Cornflake chicken
  • 3 cup cornflakes
  • 1 cup panko breadcrumbs
  • 1 teaspoon celery salt
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon smoked paprika
  • 12 boneless, skinless chicken thighs
  • 1 cup flour
  • 2 eggs, beaten
  • spray oil
  • 3/4 cup thick and creamy mayonnaise
  • 1 tablespoon basil pesto
  • chopped parsley
  • black pepper
  • squeeze of lemon


Cornflake chicken
  • 1
    Preheat the oven to 180°C and line a shallow baking dish with baking paper.
  • 2
    Place the cornflakes, breadcrumbs, salts and paprika in the food processor, pulsing until fine.
  • 3
    Roll thighs into even-sized parcels and secure with skewers.
  • 4
    Put the flour on a plate, and the beaten egg and golden cornflake crumbs in shallow bowls. Dip each parcel into the flour, then the egg and lastly the crumb mixture until evenly coated.
  • 5
    Arrange on the lined tray and spray lightly with the oil. Bake for 15 minutes, then turn and cook for a further 15-20 minutes until golden and cooked through.
  • 6
    Serve with pesto mayonnaise. To make this, combine the mayonnaise and pesto, then add parsley, black pepper and a squeeze of lemon.

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