Cornflake-Crusted Chicken

“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.

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve cornflake-crusted chicken with lemon wedges squeezed over the top, if desired.

Cornflake-Crusted Chicken

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.