So I have a confession to make. I’m a massive fan of that Feed Your Family for £20 page on Facebook. It is choc-full of recipes but that’s not why I love it. I feel like it’s a nice community to be part of. You ask questions and people share hints and tips. In fact, the page actively promotes this by asking questions anonymously on behalf of people, or by simply asking out on a post what people struggle with or, their most common one, what’s cooking?
I take a lot of the credit for teaching myself to cook. I’ve actively tried different things and watched and read so many recipe things that it’s almost hard not to know instinctively what is going to taste well together. But this page has taken my kitchen skills to a new level. It has taught me all about what freezes well, about batch cooking, hints and tips to save money such as making my own spice mixes. If you haven’t seen this page, I’d recommend giving them a follow. You can find their website here.
Anyway, I digress. But it is all relevant, I promise. So I had this huge box of cornflakes sat in my kitchen and, apart from cornflake bars, I had no idea what to do with them. Eating it as cereal was out of the question since soggy cornflakes make me heave! I’d bought them to make cornflake cakes for a bake sale and then didn’t use even half as many as I’d thought I would. Scrolling through Facebook I saw that Feed Your Family had asked if you had an ingredient that needed using and needed ideas on what to do with it so I told everyone about my lonely box of cornflakes. Unused and unloved.
Overwhelmingly, people suggested I use them in place of breadcrumbs. Especially with chicken.
I’ve made this twice now and both times as different meals and flavours and it seriously is just so easy to jazz up a piece of chicken. What’s more, because you’re making the chicken pieces bigger with the cornflakes, one chicken breast gives you a lot of crunchy chicken pieces. So it’s a good money saver or meal for when you’re close to the bottom of your freezer!
So how did I make it?
Time for confession number two: I’ve never stuck breadcrumbs on anything before so I did have to double-check that it was just an egg dunk followed by the crunchy dunk. Last thing I wanted to do was waste a perfectly good chicken breast!
Anyhow (I’m good at this digressing aren’t I!?)
- Whisk an egg and in a separate bowl give the cornflakes a damn good bashing. The finer the crumb, the less crunchy it would be though leave the cornflakes too big and they won’t stick to the chicken. It’s about trial and error. Start big as you can always make the cornflakes finer.
- Cut the chicken into pieces and dip firstly into the egg and then into the cornflake bits. *As an add-on here, if you’re keeping the chicken pieces dry i.e. no sauce you may want to add some salt to the cornflakes*
- Arrange on a baking tray and stick it in a preheated oven to 200 degrees C for around 20 minutes, turning half way.
See! How easy is that!
As I said before, I’ve made these twice now on request from my six year old. So if he loves them I’m onto a winner! Tonight, I made these dry with some wedges and a sticky barbecue sauce for dipping. Last week I went Chinese and stuck them from the oven into a wok with a hot garlic sauce and served with noodles and stir fry veg.
I love meals that are so versatile and this one is hooking up to be a firm favourite with me and my son. Easy to make and different enough to not get bored of it. Let me know what you think and if you have any other recipes you’d use these in. And, most importantly, enjoy it!