Cornflake Coated Chicken

Step 1

Set up a cornflake coating station with seasoned flour in one pie plate or ziplock bag, beaten egg in a clean pie plate, and coarsely crushed cornflakes in the last dish or ziplock bag.

Step 2

Cut the boneless chicken into nuggets, strips, or medallions (whatever shape you prefer).

Step 3

First coat in dredge in flour, dip in egg and coat with cornflakes.

Step 4

Fried Chicken the Old Fashioned Way:

Step 5

Heat oil in a frying pan or a deep electric fryer and fry for 4 minutes on eat side or until the thickest part reaches 165 degrees using a meat thermometer.

Step 6

Air Fry: Preheat the air fryer to 400 degrees. Spray the basket when heated.

Step 7

Add a single-layered coated chicken and spray them with cooking oil spray.

Step 8

Air fry for 10 minutes on each side turning once. Check with a meat thermometer to ensure the thickest part is 165 degrees for completion of cooking.

Step 9

Baked: Place the chicken on the cookie sheet (I line it with parchment paper drizzled lightly with oil or cooking spray).

Step 10

Note: add the coated chicken in a single layer.

Step 11

Spray with cooking oil on each piece.

Step 12

Bake at 400 degrees for around 25 minutes turning once and using the meat thermometer as recommended above to check the internal temperature is 165 degrees.