Breaded Chicken With Corn Salad – a delicious recipe with egg whites, milk, flour, flake crumbs, chicken, chicken thigh. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Line a baking tray with parchment paper. Whisk egg whites and milk in a shallow bowl. Place flour and crumbs on separate plates. Dust chicken with flour, shaking off excess. Dip in egg whites then in crumbs to coat evenly. Place on prepared tray, cover with plastic wrap and chill for 15 mins.
2
Preheat oven to 375u00b0F. Spray chicken all over with oil. Bake for 40 mins, or until golden and cooked through.
3
Meanwhile, preheat grill. Lightly coat corn with oil. Grill for 8-10 mins, or until browned and tender. Transfer to a chopping board. Let cool slightly then cut into rounds. Transfer to a large bowl. Add tomatoes, radishes, onion and parsley. Whisk together lemon juice, mustard and garlic then drizzle over salad and toss to combine.
4
Spoon salad onto serving plates and top with chicken. Serve immediately.
675
kcal
Calories
23
g
Fat
48
g
Carbs
73
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 3 None egg whites, 1/3 cup 2% milk, 1/3 cup all-purpose flour, 2 cups corn flake crumbs, and more.
Yes, Breaded Chicken With Corn Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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