“Fried chicken. Lemon pepper chicken. Chicken on a bone. Chicken off a bone. White meat. Dark meat…” Call us the Bubba-Gump’s of chicken.
If you can cook it, we can eat it.
We eat lotsa chicken in the Brooks’ household. However, thanks to one of my friends, Kate, we were introduced to coating chicken with cornflakes instead of the typical breadcrumbs.
And let me tell ya, it has changed the way we eat chicken ’round these parts.
1.Start by cutting each chicken breast in half to make thinner slices of chicken.
2. You will end up having 4 chicken breasts. Place 2 chicken breasts between 2 layers of plastic wrap with plenty of space between the other and from the edges.
3. With a glass, can, or even a rolling pin, beat the tar out of the chicken breasts to create a thin even piece. Whatever you do, make sure the top is completely covered by plastic wrap or you will have a mess in your kitchen or in your hair. (Don’t ask me how I know this.)
4. Meanwhile, assemble your dredging station. In a shallow, microwave-safe dish, melt 1/2 stick (4 tablespoons) of butter. In a separate shallow dish, combine 1-1/2 cups crushed cornflakes, 1/2 cup all-purpose flour, 2 teaspoons salt, 2 teaspoons garlic powder, 2 teaspoons dried parsley flakes, and 1 teaspoon ground black pepper. Stir to combine.
5. Dunk chicken, on both sides in melted butter, coating well.
6. Then place chicken in cornflake mixture, slightly pushing dredge to the surface of each side.
7. After coating both sides, place chicken on a clean plate. Repeat with remaining chicken breasts.
8. Over medium-high heat, melt the remaining 4 tablespoons of butter and about 1/2 cup of olive oil (or enough to coat the bottom of your pan) in a large skillet.
9. Place 2 chicken breasts in the skillet, laying the chicken away from you. Brown on each side, about 3 minutes per side. Repeat with remaining chicken.
- 2 large boneless, skinless chicken breasts, approximately 1 pound
- 1-1/2 cups cornflake cereal, crushed
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons dried parsley flakes
- 1 teaspoon ground black pepper
- 1 stick (8 tablespoons) salted butter
- Olive oil for frying
- lemon wedges for serving
- Start by cutting each chicken breast in half to end up with 4 thinner slices of chicken.
- Place 2 chicken breasts between 2 layers of plastic wrap, making sure to cover each piece completely and leaving enough room between the pieces and around the edges. With a glass or rolling pin, pound the chicken breasts even and flat.
- Meanwhile, assemble the dredge. In a shallow, microwave-safe dish, melt 4 tablespoons of butter; set aside. In a separate shallow dish, mix cornflakes, flour, salt, garlic, parsley, and pepper; stir to combine.
- Next, coat the chicken. Place chicken into melted butter, coating each side completely. Then coat each side in cornflake mixture, pressing slightly to ensure coating is completely adhered to chicken. Place on clean plate and continue with remaining chicken.
- Melt the rest of the butter, 4 tablespoons, with about 1/2 cup of olive oil over medium-high heat in a large skillet. Once heated, add the chicken 2 at a time, placing the chicken into the pan away from yourself to prevent any oil from splattering onto you.
- Brown each side, about 3 minutes per side, or until chicken is cooked all of the way through. Place on clean plate and continue with the other 2 pieces.
- Serve cornflake-crusted chicken with lemon wedges squeezed over the top, if desired.