Adapted from Micheal Smith's "Chef at Home"'s Cornflake-crusted Chicken Breasts and Nigella's Chicken Nuggets, this recipe helped me use up my leftover cornflakes.
Ingredients
2-3 cups cornflakes
2 chicken breasts, snipped into 8 nugget-sized pieces
1 cup yoghurt
salt and pepper for seasoning
1 tsp mustard
Method
1) Snip the chicken breasts into roughly 8 pieces using a kitchen scissors. Bash it flat using the back of a cleaver or rolling pin to ensure that the thickness of each nugget is roughly about the same. This will help in ensure that all the pieces are evenly cooked.
Ingredients
2-3 cups cornflakes
2 chicken breasts, snipped into 8 nugget-sized pieces
1 cup yoghurt
salt and pepper for seasoning
1 tsp mustard
Method
1) Snip the chicken breasts into roughly 8 pieces using a kitchen scissors. Bash it flat using the back of a cleaver or rolling pin to ensure that the thickness of each nugget is roughly about the same. This will help in ensure that all the pieces are evenly cooked.
2) Marinade in the yoghurt, salt and pepper and mustard overnight.
3) Drain off excess yoghurt. In a bag, crush up the cornflakes using a rolling pin.
4) Drop in each nugget and ensure well coated.
5) On a baking sheet lined with greaseproof paper, bake at 220 deg C for 10 mins or until golden brown.
3) Drain off excess yoghurt. In a bag, crush up the cornflakes using a rolling pin.
4) Drop in each nugget and ensure well coated.
5) On a baking sheet lined with greaseproof paper, bake at 220 deg C for 10 mins or until golden brown.
