Double Coated Chicken with Corn Flakes
Elevate your fried chicken game with this irresistibly crispy Double Coated Chicken with Corn Flakes recipe! Perfectly seasoned chicken breasts are first dredged in a blend of flour, paprika, and garlic powder, then double-dipped in a creamy egg mixture and a crunchy layer of crushed corn flakes for an ultra-crispy coating that delivers unbeatable texture and flavor. Quick to prepare and ready in just 35 minutes, this crowd-pleasing dish is ideal for a family dinner or game day feast. Fried to golden perfection and served piping hot, this chicken pairs beautifully with classic sides like mashed potatoes, coleslaw, or a zesty dipping sauce. Bite into juicy, flavor-packed chicken with a satisfying crunch in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Chicken breast
- 3 cups Corn flakes
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Milk
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Vegetable oil
Instructions
Preheat a large skillet with vegetable oil over medium heat to a temperature of 350°F (175°C).
Place the corn flakes in a resealable plastic bag and crush them into small crumbs using a rolling pin or your hands. Pour the crumbs into a shallow dish.
In another shallow dish, combine the flour, paprika, garlic powder, onion powder, 1 teaspoon of salt, and black pepper. Mix well.
In a third shallow dish, whisk together the eggs, milk, and the remaining 0.5 teaspoon of salt until smooth.
Pat the chicken breasts dry with paper towels and, if they are very thick, butterfly them or pound them lightly to an even thickness for more uniform cooking.
Dredge a piece of chicken in the seasoned flour mixture, ensuring it is evenly coated. Shake off any excess flour.
Dip the floured chicken into the egg mixture, making sure it is fully coated.
Place the chicken into the crushed corn flakes, pressing gently to ensure the flakes adhere to the surface. Repeat the egg and cornflake coating process for a double-coated crust.
Repeat steps 6 through 8 for the remaining chicken pieces and set them aside on a plate.
Carefully place the coated chicken breasts into the hot oil, ensuring the skillet is not overcrowded (cook in batches if necessary). Fry each piece for 6-7 minutes per side, or until golden brown, crispy, and the internal temperature reaches 165°F (74°C).
Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
Serve the double-coated chicken hot with your favorite dipping sauce or side dishes, such as mashed potatoes or a fresh salad.
Nutrition Facts
Calories |
5335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 451.6 g | 579% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 271.3 g | ||
| Cholesterol | 807 mg | 269% | |
| Sodium | 5874 mg | 255% | |
| Total Carbohydrate | 188.0 g | 68% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 19.3 g | ||
| Protein | 175.2 g | 350% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 469 mg | 36% | |
| Iron | 39.8 mg | 221% | |
| Potassium | 2220 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
