Crunchy and delicious, this is a great recipe for kids and adults alike. Let's get started!
1 Cup of Corn Flakes
½ Cup of Milk
3 Teaspoons of White Vinegar
1 Teaspoon of Worcestershire Sauce
1 Teaspoon of Black Pepper
2 Teaspoons of Hot Sauce (Tabasco)
2 Cloves of Crushed/Minced Garlic
3 Boneless, Skinless Chicken Breasts
First thing's first, we need to get the chicken wet marinade together.
Combine milk, vinegar, Worcestershire sauce, hot sauce, black pepper and garlic into a bowl we can leave the chicken in for at least 45 minutes.
Now it’s time to focus on the chicken. Using a knife and cutting board, slice the chicken breast in half, opening it up looking like a butterflies wings. This will do two things: allow marinade to penetrate into the chicken breast faster and reduce cooking time.
After the chicken is opened up, place it inside the marinade and let rest inside of the fridge for at least 45 minutes before cooking. The longer it sits inside, the more tender & flavorful it will become.
Now it’s time to cook! First, preheat an oven to 350 degrees. Get a pan with a few tablespoons of oil or butter and let’s get it heating on a medium to high heat.
While everything is heating up, take your cornflakes and put them into a bowl or a container. Crush them up slightly with your hands to make them smaller, allowing them to cover the chicken more evenly.
One piece at a time, remove the chicken from the marinade, allowing the excess to drain off. Place the chicken in the cornflakes, coating them on both sides. Put them into the pan.
Pan fry for about 45 to 60 seconds on each side. Place them on a baking sheet with parchment paper and pop them in the oven for about 10 minutes. The temperature of cooked chicken is 165 degrees Fahrenheit.
I like serving this with simple steamed rice, carrots and a wedge of lemon. Enjoy!