Nigella’s crispy cornflake chicken

cornflake chicken

I’m really enjoying ‘Simply Nigella’. I am a sad case but I look forward (with great anticipation) to my Monday night escape into her wonderful world of liquorice treasure boxes, giant walk in pantries and pretty pink tableware.

But the best bit for me is that she makes food that I actually want to eat.

Now I’m a huge fan of Carluccio’s Chicken Milanese (if you haven’t come across this it’s basically a giant middle-class chicken nugget), so when I saw Nigella make crunchy chicken cutlets (that looked very similar) I knew I had to give them a go.

First my daughter played guinea pig and I used the cornflakes as a coating for chicken without the mustard/cinnamon/garlic seasoning. She loved it. Then I followed the recipe almost to the book (but with a little less mustard) and fed it to my husband. He declared it ‘surprisingly delicious’. He was surprised because in his eyes Nigella is a crazed mad woman and he can’t get past the programme’s introduction before he has to leave the room.

The mustard and cinnamon tasted amazing and I’m going to use that idea again even if I do opt for proper breadcrumbs. There’s something gratifying about turning old bits of bread into breadcrumbs for dishes like this, but in our house of hungry gannets bread is rarely leftover any more so this makes a good (and cheap) alternative. Shop bought panko breadcrumbs are so expensive.

PS. I’ve also made Nigella’s fish tacos (8/10).

Nigella’s crispy cornflake chicken

If you want the real recipe go to http://www.nigella.com/recipes/view/crunchy-chicken-cutlets or ask Santa to bring you the book (Santa it’s only £12 in Tesco!)

  • 2 chicken breast fillets battered out with a rolling pin to about 1cm thickness
  • 1 heaped teaspoon of Dijon mustard
  • 1 clove garlic, crushed
  • ½ teaspoon ground cinnamon
  • 1 egg
  • 75 grams cornflakes
  • 1 teaspoon of paprika
  • a pinch of cayenne pepper
  • a big pinch of salt
  • Oil for frying (Nigella uses 2 tablespoons but I needed more)

Crack an egg into a shallow dish that you can fit both the chicken breasts in and whisk in the mustard, cinnamon and garlic. Add the chicken breasts and spoon over the mix. Leave to marinade while you prepare the coating.

Put the cornflakes into a bowl and crush them by hand with your fingers until they look like coarse bread crumbs, you don’t want dust. Add the salt, paprika and cayenne.

Take the chicken breasts out of the egg mixture one by one and toss them in the cornflakes until they are really well coated on both sides. Set aside.

Heat the oil in a frying pan and when medium hot, fry for 3 minutes on the first side, then turn them over carefully and give them another 3 minutes. By this time the chicken should be cooked through but do check.

Serve with salad.

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