Ingredients

The following ingredients have 4 Servings
  • 12.35 ounces chicken breast (approx. 2 chicken breasts, skinless and boneless)
  • 2½ cups cornflakes (2.47oz)
  • 4 tablespoons breadcrumbs
  • 1 large egg (lightly beaten)
  • 4 tablespoons flour (for coating)
  • 2 tablespoons olive oil
  • Sea salt and pepper to taste

Instruction

  • Place the cornflakes in a food processor and pulse until they are the size of coarse breadcrumbs (take care not to overblend and turn them into powder). Alternatively place your cornflakes in a large plastic bag (ziplock or similar) and bash with a rolling pin.Add the breadcrumbs and 2 teaspoons of oil into the cornflakes and pulse briefly just to combine. Place in a bowl and set aside.
  • Preheat the oven to 400 F/ 200 C/190 C fan/ gas mark 6.Place the flour and egg wash in separate dishes.Cut the chicken breasts into similar sized chunks. Season both sides with salt and pepper.
  • Coat each nugget in the flour (gently shake off excess flour).
  • Dip each piece in the egg wash, gently wipe excess egg on the side of the bowl and coat in the crumb mixture lightly pressing into the crumb for even coverage (do this for each piece individually).
  • Arrange your cornflake nuggets on top of a rack, evenly spaced out, and bake in the centre of the oven for 20 minutes.
  • Remove from the oven and serve!