Crispy Chicken with Cornflakes

13 May 2025

Serves

Prep time

Total time

Ingredients

2–3 chicken fillets (600g), cut into strips
½ cup all-purpose flour
1 tsp oregano
½ tsp curry powder
1 tsp garlic powder
½ tsp smoked paprika
4 eggs
1 heaping tbsp tomato paste
1 tbsp mild mustard
6 cups cornflakes, coarsely crushed
1 tsp (8g) salt
1/3 tsp (1g) black pepper

For the yogurt-mustard-ketchup dip

6 tbsp strained yogurt
2 tbsp mild mustard
2 tbsp ketchup
1 tbsp honey
1 tbsp vinegar
1 tsp salt
1/3 tsp black pepper

Method

1. Pat the chicken strips dry and season well with salt and pepper. In a bowl, combine the flour with oregano, curry, garlic powder, and paprika. In a separate bowl, beat the eggs and mix in the tomato paste and mustard until smooth.

2. To coat the chicken: first dredge the strips in the seasoned flour, shaking off any excess. Dip them into the egg mixture, then coat them in the crushed cornflakes, pressing lightly so they stick. Place each coated piece on a baking tray lined with parchment paper.

3. Repeat the process for all the chicken. Bake in a preheated oven at 180°C for about 20 minutes or until golden and crispy.

4. Meanwhile, prepare the dip: mix all the ingredients in a bowl until smooth.

5. Serve the chicken hot with the yogurt dip.