John Myers
Ingredients for 3 servings:
- 600 g chicken breast fillet(s)
- 4 tbsp flour
- 2 eggs
- 4 handfuls of cornflakes
- Spice mix (rub) OR:
- Spice(s), as desired
- 4 tbsp oil, as desired
- 1 pinch of salt
Instructions
Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 30 minutes
Not only the children like it best
Wash the chicken breasts, pat dry, and season. I use my own spice mix (see rub – dry spice mix). Otherwise, it’s best to keep it simple, e.g., salt, pepper, paprika, or curry, and herbs if desired. Gently massage the spices in and place the fillets in a bag. Seal the bag and refrigerate for about 2 hours. The amounts of flour, cornflakes, and oil are guidelines only. You need to use enough so that the chicken breasts are lightly coated with flour and well covered with cornflakes. Pour the flour onto a flat plate. Open the eggs and whisk them in a deep plate with a little salt. Roughly crush the cornflakes in a freezer bag and pour them onto a flat plate. Now carefully coat the fillets in the flour, shaking off any excess flour, then dip them in the egg until completely coated, and then press them into the crushed cornflakes on all sides until they are completely covered. Gently heat the oil in a pan, taking care not to overheat. Fry the fillets until cooked through and golden brown. You can also make excellent chicken nuggets the same way – simply cut the meat into small pieces beforehand and fry the breaded nuggets for a few minutes in the deep fryer. Belgian fries (in my recipes) go very well with these, though I cut them a bit thicker.
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