• Partnered with
  • Serves 6
  • 40 mins cook

Cornflake chicken

Cornflake Chicken recipe

This is our version of a well-known chicken takeaway and makes a great midweek meal.


Cornflake chicken

  • 3 cups cornflakes
  • 1 cup panko breadcrumbs
  • 1 tsp celery salt
  • 1/2 tsp garlic salt
  • 1/2 tsp smoked paprika
  • 12 boneless, skinless chicken thighs
  • 1 cup flour
  • 2 eggs, beaten
  • spray oil
  • 3/4 cup thick and creamy mayonnaise
  • 1 tbsp basil pesto
  • chopped parsley
  • black pepper
  • squeeze of lemon


Cornflake chicken

  1. Preheat the oven to 180°C and line a shallow baking dish with baking paper.
  2. Place the cornflakes, breadcrumbs, salts and paprika in the food processor, pulsing until fine.
  3. Roll thighs into even-sized parcels and secure with skewers.
  4. Put the flour on a plate, and the beaten egg and golden cornflake crumbs in shallow bowls. Dip each parcel into the flour, then the egg and lastly the crumb mixture until evenly coated.
  5. Arrange on the lined tray and spray lightly with the oil. Bake for 15 minutes, then turn and cook for a further 15-20 minutes until golden and cooked through.
  6. Serve with pesto mayonnaise. To make this, combine the mayonnaise and pesto, then add parsley, black pepper and a squeeze of lemon.
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