Cornflake-Crumbed Chicken Thighs
Posted on April 17, 2017
Serves 4
Dinner
Gluten free
Lunch
Sugar free
15 deboned chicken thighs
2 cups cornflakes (I use gluten free cornflakes)
2 tsp corriander
2 tsp cumin
2 tsp sumac
1 tsp chilli flakes
1 egg
1/2 cup milk (I use almond milk)
Drizzle olive oil or coconut oil
Love a good old chicken schnitzel but staying away from the bad stuff? Try this Cornflake-crumbed chicken - it's easy and it always surprises everyone who tastes it. I add a little spice to it, just because that's what I love, but you can mix and match the flavours as you like. Stay inventive with your food and make it exciting for everyone with healthy spins on good old favourites :)
Preheat the oven to 200C
crush cornflakes with the bottom of a cup and mix the spices into crumbed mixture until well combined.
Whisk the egg in a bowl and add the milk.
Dip chicken pieces into egg mixture and then into crumbs mixture to coat well.
Make sure all sides are covered and lay in a baking dish.
Drizle with a small amount of oil and pop into a preheated oven.
Bake for 30 minutes, do not turn.
Serve with a side of steamed veggies and avocado or a side salad for a hearty family meal.
One note to remember: Eat these fresh out the oven as they don't keep well.
crush cornflakes with the bottom of a cup and mix the spices into crumbed mixture until well combined.
Whisk the egg in a bowl and add the milk.
Dip chicken pieces into egg mixture and then into crumbs mixture to coat well.
Make sure all sides are covered and lay in a baking dish.
Drizle with a small amount of oil and pop into a preheated oven.
Bake for 30 minutes, do not turn.
Serve with a side of steamed veggies and avocado or a side salad for a hearty family meal.
One note to remember: Eat these fresh out the oven as they don't keep well.
