Chicken thighs coated in cornflakes
Juicy, soft and at the same time crispy chicken thigh tenderloins are a great idea for dinner.
Until now, I only made chicken breasts coated in cornflakes. This time I decided to try to preparing thighs in the same way.
First, I coated the thigh tenderloins in flour mixed with spices then in egg and breadcrumbs.
They turned out to be large and quite thick pieces of meat in the end. I think that from now on only I will only make chicken coated in cornflakes this way.
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Ingredients for coated chicken thighs.
- 900 g tenderloin chicken thighs
- 1 teaspoon of sweet paprika
- 1 teaspoon of spicy paprika
- 1 full teaspoon of salt (I used Himalayan salt)
- black pepper to taste
- 1/2 teaspoon of powered garlic
- 3 tablespoons of plain flour
- 180 g of corn flakes
- 2 eggs
- sunflower oil for frying
How to make coated chicken thighs.
Wash the thigh tenderloins in water, clean and dry them with a paper towel.
Pour flour, sweet and spicy paprika, salt, pepper and garlic into a bowl. Mix.
Prepare two separate bowls. Place eggs into one and beat them with a fork. Pour the cornflakes into a larger bowl and gently crush the pieces with your hand.
First, coat the chicken in the flour and spice mixture, then in the eggs and finally in the cornflakes. Press the meat well against the flakes so that they cover them as well as possible.
Heat oil in a frying pan. When hot, put on the meat. Fry on both sides on medium heat till golden brown.
Drain the excess oil from the fried meat on a paper towel.
Worth knowing when making chicken thighs.
The oil in the pan should be enough to reach 3/4 of its height after inserting the meat.
I didn’t count the exact time it took me to fry each piece. However, I think it was altogether about 10 minutes for both sides.
Do you like fried meat? If so, try our recipe for Pork chops with feta cheese.
