Recipes
Recipes

Crunchy cornflake chicken with baked sweet potato fries

Cornflakes aren’t just for breakfast! Use them for a coating you can bake

Cornflakes aren’t just for breakfast! Use them for a coating you can bake

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(30 votes)
Cooking Time

Cook: 50 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.38 per serving

Nutritional Information

Each 371g serving contains

Energy
2018kj
482kcal
24%
Fat
5.2g
Med
7%
Saturates
1.1g
Low
6%
Sugars
9.6g
Med
11%
Salt
0.74g
Med
12%
of your reference intake.
Typical energy values per 100g:
544kj/130kcal

Ingredients

1kg pack Butcher’s Selection Chicken Breast Fillets

2tbsp cornflour

1 large egg, beaten

200g cornflakes, crushed to crumbs

4 sweet potatoes, cut into wedges, skin on

1tbsp rapeseed oil

1tsp smoked paprika

10g parsley, chopped

1 Grower’s Selection Round Lettuce, torn, to serve

Your choice of sides and sauces, to serve (optional extras)

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Divide the chicken into 6 or 12 pieces. Sprinkle with the cornflour. Put the egg and cornflake crumbs in separate saucers, then dip the meat in the egg and then the cornflakes. Put in the oven on a baking tray lined with baking paper for 20-25 mins, until the chicken is cooked through.
3
Put the sweet potato on a large baking tray and toss in the oil and paprika. Roast for 20-25 mins until tender. Toss in the parsley.
4
Serve the chicken with the ‘fries’ and lettuce. You can also add sauces, corn on the cob, coleslaw, and other sides (optional extras).