Cornflake-Fried Chicken Breasts Recipe

Name: Cornflake-Fried Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 eggs; 1 c. milk; 1 tsp. poultry seasoning; 1/4 tsp. salt; freshly ground pepper; 8 chicken breast halves with bone; 1 (12 oz.) box cornflakes, finely crushed; 1/2 (10 oz.) box biscuit mix; vegetable oil (for frying); juice of 1 lemon

Servings: persons

3 eggs
1 c. milk
1 tsp. poultry seasoning
1/4 tsp. salt
freshly ground pepper
8 chicken breast halves with bone
1 (12 oz.) box cornflakes, finely crushed
1/2 (10 oz.) box biscuit mix
vegetable oil (for frying)
juice of 1 lemon

1
In a large bowl, beat eggs with milk, poultry seasoning, salt and pepper.
2
Add chicken pieces; refrigerate 1 hour.
3
In a plastic or paper bag, combine crushed cornflakes and biscuit mix.
4
Add chicken, a few pieces at a time; shake to coat well.
5
Place on a baking sheet and refrigerate chicken for 2 hours.
6
Heat 1 1/2 to 2 inches of oil in a large saucepan or deep-fat fryer to 375u00b0.
7
Fry chicken in batches without crowding, turning, 5 minutes a side, until browned and crisp.
8
Remove chicken; drain on paper towels. Sprinkle lemon juice over chicken before serving.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggs, 1 c. milk, 1 tsp. poultry seasoning, 1/4 tsp. salt, and more.

Yes, Cornflake-Fried Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cornflake-Fried Chicken Breasts

How did you like this recipe?

Frequently Asked Questions