Chicken breaded in corn flakes. Recipe: Breaded Chicken Legs - Corn Flakes

Greetings to all who have looked at my page!

Today I will share with you a recipe for cooking chicken legs with a crispy crust, almost like in a cafe. fast food. We will only cook them at home on our own.

Of course, deep-fried dishes are unhealthy, but very tasty, so sometimes you can afford them.

AT this recipe we will need:
- chilled chicken legs
- odorless vegetable oil
- salt and seasoning for chicken
- flour
- 2 chicken eggs
- corn flakes without sugar

Chicken legs put in a deep bowl. Sprinkle in the chicken seasoning and salt. The amount of spices you need to add based on what you like.
Firstly, you can additionally take any seasonings suitable for this case. For example, a mixture of peppers or mustard, adding them to a plate of food.
Secondly, the amount may differ depending on preferences: if you like it spicy - add more pepper, if you don't like it - limit yourself to a minimum amount.

We mix all the components, achieving an even distribution of seasonings.

In this form we leave chicken drumsticks marinate for approximately 1 hour.

After the products are marinated, you can start preparing the batter for frying.

Grind sugar-free corn flakes to medium size. I did this by hand, but you can also use a masher or a food processor. It's better not to turn the cereal into flour, let the pieces of cereal remain, it will be much tastier.
Approximately this is how it turns out:

The amount of flakes you need may vary slightly, so I have indicated their approximate weight.

Now beat 2 eggs.

Add a little more seasoning and about 2 tablespoons of flour. We mix everything so that there are no lumps. The mass should turn out in consistency like sour cream of medium density.

Pour the batter blank into a plate with chicken legs.

Once again, mix the products.

Pour the odorless vegetable oil into a bowl with high sides. It will take a lot, because it is necessary that the chicken drumsticks are completely hidden. It took me about 1 liter.

You can take a pot, you can take a deep frying pan. Every housewife probably has a container specially adapted for deep-frying. I took a small bowl.
The oil needs to be very hot.

Roll chicken legs in chopped corn flakes from two sides.

And carefully lower into boiling oil so as not to burn yourself.

We reduce the fire, leaving it a little more than the minimum and fry until cooked. Approximate deep-frying time is 12-14 minutes.
Do not forget to turn over from time to time to the other side for even frying of chicken drumsticks.

When the meat is fried, we take out the chicken legs on a paper towel to absorb the excess oil.

Then we serve delicious chicken legs with a crispy crust to the table.
We try the dish and enjoy its taste. It turns out very tasty!
I recommend to try.

Everyone Bon appetit and good mood!

Time for preparing: PT01H50M 1 h 50 min

Good afternoon!

I saw one of my friends have an idea to bread a chicken in corn flakes. I decided to take it on board and try this method. I bought a whole pack of cereal. The rest was at home.
I will not fry wings, but chicken fillet. This is my tricky move)) - I like wings less)))

So let's get started. Chicken fillet cut into small pieces. I had one chicken breast. It consists of two parts. There is only one in the photo.

Now we will add spices from those that are at home.

Crack one egg into a separate bowl. And in another we pour the flakes themselves.

I have 2 eggs in the photo, but one is enough for this amount of chicken!

It is better to grind the flakes beforehand. I did it right on the plate.

Beat the egg with a fork or whisk, add a little salt.

Now let's start the frying process. Pour the oil into the container where we will cook, it is better not to regret it.

And send it to the pan.

And do the same with all the other pieces.

Reduce the fire on the mono stove a little. Since my chicken does not "drown" in oil entirely, I slightly covered the lid so that the meat was not raw.

Frying on both sides until the very golden brown, for which everything was started, put the pieces on a napkin to let the excess oil drain.

This is one of those recipes that keeps the chicken breast from losing its juiciness and tenderness during the cooking process. Very crispy breading and very tender middle.

Ingredients

4 chicken breasts or fillets

Marinade:

2 cups low fat cream
2 teaspoons soy sauce
2 teaspoons hot sauce
2 cloves of garlic
a bunch of green onions
2 tablespoons dill,
2 tablespoons parsley,
salt and pepper.

Breading:

4 cups corn flakes
2 tablespoons of vegetable oil,
salt,
1/2 tsp paprika,
a pinch of hot pepper

Chicken Recipe:

We cut the greens. Mix all the ingredients for the marinade in a bowl.

We cut the chicken breasts into fillets, cut into large portioned pieces, fill the fillet with marinade. Marinate the chicken for 4 hours.

Pour the corn flakes into a plastic bag and crush with a rolling pin. Or grind not very finely in a food processor.

We're preparing the pancake. Mix crushed corn flakes, oil, salt, pepper, paprika. Line a baking sheet with foil, sprinkle vegetable oil. Well, if you have a baking rack, place it on a baking sheet.

We take out the chicken pieces from the marinade and immediately roll them in a breading of corn flakes

and place on a baking sheet or wire rack.

Bake the chicken in an oven preheated to 200 degrees for 35-45 minutes. If the flakes start to brown too much, cover the chicken pieces with foil. If you are cooking without a rack, simply turn the chicken pieces over.

Serve cornflake-breaded chicken with green salad or vegetables.

Like any responsible business, cooking does not accept trifles. Sometimes very small details can change the taste. ready meal beyond recognition! Today's menu is corn breaded chicken breasts.

We are all used to using breading to fry meat or fish. It helps to keep juiciness and contributes to the formation of a dense ruddy, and sometimes crispy shell-crust, which gives the meat or fish extra flavor. original taste. Breading has many advantages, but usually, if wheat flour is used, it has such an unpleasant property - it burns in hot oil, turning it into a brown unappetizing slurry.

Sometimes, because of this, you have to change the oil several times and wipe the pan in order to end up with ruddy, and not smoky “embers” in the pan. So, now we will tell you the secret of the perfect breading - breading in cornmeal! Not only does it not burn, it gives a cheerful golden and truly “warm” shade to our chicken breast, it also creates the most crispy crust ... So, in your culinary piggy bank -

Recipe for chicken fillet in corn breading with sauce

Ingredients:

• chicken fillet - 2 pcs.;
• corn flour - 0.5
• glass;
• turmeric - 1 tsp
• broth - 0.5 cups;
• soy sauce- 3 tablespoons;
• garlic - 2 cloves;
• oil - 3 tbsp.

Cooking time: about 40 minutes

Servings: 2-3

Cooking fried chicken breast

• Preparing our perfect breading - mix cornmeal(the coarser the grinding, the more crispy the breading will come out) with turmeric. This spice is very useful, and thanks to its color it will wonderfully support the mood of the whole dish!

• We remove the breasts from the sternum or use a ready-made one. If you have a large one, it is better to cut it horizontally, dividing the fillet into two pieces of the same shape. We have a small fillet, it is not thick and bakes well even in a pan. You can start panning. We carefully roll it in a mixture of flour and turmeric, scrupulously filling the entire surface of the fillet with corn breading and leaving no empty “islands”. Note that we do not salt the chicken, since our sauce will contain a sufficient amount of salt, so it is not advisable to salt now, and the chicken will be more tender.

• We fry like ordinary pieces of meat, spreading in hot oil. First, over high heat for 5 minutes until a crust forms on both sides of the fillet, and then sharply reduce the flame level to a minimum, cover with a lid and simmer (do not fry!) for another 15-20 minutes, periodically turning the chicken over. From such delicate heat, it will gradually reach readiness and remain tender and juicy. While you prepare the sauce, you can transfer the chicken to foil and keep it warm until serving.

• Since the oil did not burn during the process, it remained fragrant, filled with meat juices from the chicken - we will prepare a sauce based on it. Fry finely chopped garlic on it, literally 15 seconds, just to extract the aroma from it.

• Then pour in the broth and soy sauce, boil the liquid over high heat for a couple of minutes.

Step 1: prepare the ingredients.

Rinse and dry the chicken fillet with paper towels, then cut it into long strips.
At the same time, mix in a bowl wheat flour with salt, sweet paprika, ginger and black pepper.
In another bowl, whisk milk with chicken egg to a homogeneous state.
Crumble corn flakes with a blender or rolling pin. The main thing is not to grind them too much, let some pieces remain quite large.

Step 2: Bread Chicken.

Line a baking sheet with parchment paper to immediately lay out the breaded chicken fillet.
Now dip the chicken fillet pieces alternately in the egg with milk, in flour, back in the egg and finally in corn flakes.
But put the pieces of chicken already covered with flakes on a baking sheet, trying to place them at a short distance from each other.

Step 3: Bake chicken fillet in corn flakes.

Between the pieces of chicken fillet in corn flakes, place small slices butter and send everything to bake in the oven, preheated to 180 degrees on the 30 minutes. At the same time, through 15 minutes The chicken fillet will need to be turned over so that it is baked well on all sides.
When the fillet is baked, take it out of the oven, remove it from the baking sheet and serve it to the table.

Step 4: Serve the chicken fillet in corn flakes.

Chicken fillet baked in corn flakes, serve as an appetizer or as a main hot dish. It goes well with tomato or garlic Sause, mayonnaise and mustard. Looks delicious and crunchy!
Enjoy your meal!

If you don't want to experiment with corn flakes, use breadcrumbs instead.