This Kellogg’s classic recipe is juicy with a crisp, delicious coating. I added chilli and coriander powder to make it a bit spicy.
350gm Boneless chicken pieces (skinless)
60gm Maida/Plain flour
1tbsp Margarine/butter/olive oil
¼ tsp Chilli powder (as per taste)
½ tsp Coriander powder
1 cup Cornflakes (crushed)
Preheat oven to 180°C.
Place crushed cornflakes in a bowl. Set aside.
In a shallow dish, beat egg and milk slightly. Add flour, chilli pd, coriander pd and salt. Mix.
Dip chicken in egg mixture, then coat with cornflakes.
Transfer coated pieces into a shallow baking tray coated with cooking spray or foil lined. Drizzle with margarine or olive oil.
Bake for 45 – 60minutes or until golden brown and crisp. Do not cover pan or turn chicken while baking. Serve hot with ketchup.