Irene’s Crispy Cornflakes Crumbed Chicken

trh-irenes-crispy-cornflakes-crumbed-chicken

Ingredients and Method
Wash and dry 16-20 Chicken pieces of your choice
Add:
2tbs aromat
1 tsp salt
1 tbs freshly ground black pepper
1 tbs steak and chops spice
1 tbs chicken spice
1 tbs rustic garlic and herb spice
1 tbs chillie powder

Rub onto the meat and then add 1 cup buttermilk or 2 beaten eggs and mix well so that the chicken is coated properly.
Refrigerate for an hour if using buttermilk.

Now coat with a coating which is made up of:
1½ cup self raising flour
1 tbsp maizena
½ cup crushed cornflakes
½ tsp salt

Store in the fridge for a minimum of 1 hour in trays if you have time.
When ready to use,  fry on each side for +-3 mins on medium to high heat until lightly brown, then bake in a preheated oven at 180 deg cel until cooked through (+- 1 hour).

Tip: Crumbed Chops can be done using the same recipe

Prepared, tried and tested by: Irene Dasari

Advertisements
This entry was posted in Poultry and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

4 thoughts on “Irene’s Crispy Cornflakes Crumbed Chicken

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s