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68 Days of Gourmet: Day 68

Are you thinking what I was thinking when I first saw this recipe? Gourmet has a recipe for Cornflake Fried Chicken? I was really shocked! I knew it was something that Brandon would love and I had some cornflakes in the pantry that needed to be used. I made several modifications to the original recipe that included dredging in flour before egg and adding spices to the cornflakes. I decided to bake mine instead of frying it and it turned out great. We did a taste test with Brandon’s fried and my baked and while the baked was definitely missing out on the “fried chicken” taste it was okay with me! Chicken breasts are so big when you pound them out so I saved half of mine to eat over a salad for lunch tomorrow.

I taught BodyPump tonight at the Y. There were 32 people in the class! So exciting. I’m going to yoga tomorrow morning – so looking forward to it after two days out of the studio. After work, Brandon and I are working on making chocolate butterfly wings for the butterfly cupcakes I’m making for my niece’s 2nd birthday Saturday. I am so thankful to have his help with the wings because he just has so much more patience with this type of thing. We’re heading to Sole for a late dinner to take advantage of their Charlotte Restaurant Week menu.

We have a really good chance of getting some snow this weekend! We’ve had two close calls this winter but no snow yet so keep your fingers crossed :)

Cornflake Fried Chicken
(Recipe adapted from Gourmet, July 2008)
Printable Recipe

Ingredients:

2 boneless, skinless chicken breast
1/4 cup flour
1 large egg
1/4 cup milk
2 1/2 cups cornflakes
Paprika or cayenne pepper, optional
1/3 cup vegetable oil
Salt and pepper, to taste

Directions:

Pound out chicken to 1/2 inch thickness (in a plastic bag or between two sheets of plastic wrap or wax paper).

Set up three shallow bowls. Put flour in the first and season with salt and pepper. In the second bowl, whisk together egg and milk. In the third bowl, crush cornflakes and toss with 1/4 teaspoon each of salt and pepper and cayenne and paprika to your liking (about 1/2 teaspoon) if desired.

Heat oil in a large nonstick skillet over medium heat until hot.

Meanwhile, season chicken with 1/4 teaspoon each of salt and pepper. Dredge in flour mixture, shaking off excess flour and then dip in egg mixture, then in cornflakes, pressing to help adhere.

Fry chicken, turning once, until golden and just cooked through, 5 to 6 minutes total. Internal temperature should be 160 degrees. Drain on paper towels.

*Note – I baked mine on a wire rack at 400 degrees for about 10-12 minutes, until internal temperature reached 160.

Yield: 2 servings

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