Double-Coated Cornflake Crumb Fried Chicken

Double-Coated Cornflake Crumb Fried Chicken, flavourful, tender, double dipped, golden and crispy strips of chicken breast that’s perfect to serve for brunch, lunch or dinner! This recipe is super easy to make and sure to be a hit with both adults and children! Recipe includes air fryer method instructions as well.

Love fried chicken recipes? You’ve got to check out these Crispy Air Fryer Fried Chicken or this Spicy Crispy Chicken Sandwich!

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Double-Coated Cornflake Crumb Fried Chicken

The name of this recipe says it all, and this is one of my favourite ways to enjoy fried chicken! Each step in this recipe adds on a layer of flavour – from the brine to the second coating of cornflake crumb and is sure to leave you satisfied and going back for more.

Here are some other reasons why I love this Double-Coated Cornflake Crumb Fried Chicken:

• Very simple and easy to follow instructions making it a foolproof recipe
• The simple brown sugar salt brine adds flavor and keeps the chicken tender and juicy
• Has the most flavorful crispy outside with a moist and juicy inside

How to Make Double-Coated Cornflake Crumb Fried Chicken

Step 1. Brine Chicken: in a medium sized glass dish (preferably with lid), combine water, brown sugar, and salt for brine; whisk together until sugar and salt dissolved. Add chicken pieces and refrigerate for 1 to 2 hours (highly recommended). Once done, remove chicken from brine, drain and discard the remaining brine.

Step 2. Prep Flour Mixture, Buttermilk Egg Wash & Cornflake Crumbs: in a shallow dish, add flour and season with paprika or smoked paprika, chili powder, garlic powder, onion powder, dry mustard, oregano and black pepper; set aside. In another shallow dish add crushed cornflakes. Then, in a large bowl add beaten eggs and buttermilk, whisk together until combined; set aside.

Step 3. Dredge Chicken: dredge chicken pieces in the flour mixture first, then shake off the excess.

Step 4. First Buttermilk Egg Wash: dip into the buttermilk mixture.

Step 5. First Cornflake Crumb Coating: coat in crushed cornflakes.

Step 6. Final Buttermilk Egg Wash: dip into the buttermilk mixture once again.

Step 7. Final Cornflake Crumb Coat: coat in crushed cornflakes once more then set pieces aside.

Step 8. Rest: allow chicken pieces to rest on a lined wired rack and repeat steps 3 to 6 until done.

Step 9. Fry or Air-Fry: over medium high heat, heat oil in a large dutch oven or heavy bottom pot. Working in batches, fry chicken pieces for about 5-6 minutes depending on size and thickness or until done (heated through, with juices that run clear) flipping once at the halfway point. If using an air fryer, air fry for 15 minutes flipping once at the halfway point on 360°F (182°C). Repeat the process until all chicken pieces are cooked.

Step 10. Remove, Rest and Serve: remove from hot oil and drain on a lined wire rack. Allow to cool slightly and serve with waffles, or your favourite side!

What’s the Difference Between Chicken Tenders and Chicken Strips?

There indeed is a difference, chicken strips are slices of the whole chicken breast. Whereas, chicken tenders, also known as the pectoralis minor is the tender muscle located underneath each of the chicken breasts.

For this recipe you can choose between chicken tenders, regular chicken breasts or boneless skinless chicken thighs.

How to Make Cornflake Crumb for Chicken

One of the simplest ways is to crush your cornflakes in the food processor, alternatively place them in a Ziploc or resealable plastic bag and use a rolling pin to make crush and make crumbs.

What is a Substitute for Buttermilk/ How to Make Buttermilk

Buttermilk keeps the chicken strips moist and tender throughout the cooking process. Instead of buying buttermilk, add 1 tablespoon of fresh squeezed lemon juice or white vinegar to 1 cup of room temperature milk. Mix together and let sit for 5 minutes.

How to Get Crispy Chicken Strips?

Everyone can appreciate a good golden brown, crispy crunchy chicken strip. So, to ensure you achieve this goal you want to make sure your oil is heated to around 350° to 375° degrees fahrenheit before adding the chicken. By doing this, the chicken starts cooking instantly and doesn’t absorb too much oil.

Double-Coated Cornflake Crumb Fried Chicken in Air Fryer

If using an air fryer, spray with oil and air fry for 15 minutes flipping once at the halfway point on 360°F (182°C). Repeat the process until all chicken pieces are cooked. Allow to cool slightly and serve with waffles, or your favourite side!

What Makes the Perfect Air Fryer Double-Coated Cornflake Crumb Fried Chicken

• Golden Crispy Crunchy Exterior –  your chicken must be crispy crunchy on the outside with lots and lots of flavour.
• Tender and Juicy –  it must also be flavourful, steamy, tender and juicy on the inside. 
• Flavourful – be generous with your seasoning, don’t skimp out on this step!

How to Make the Perfect Crispy Fried Chicken in the Air Fryer

1. Generously Spray Chicken in Oil – this will help the exterior crisp up to that crunchy golden brown colour we all love. Be sure to check that all surfaces of the chicken are coated with oil before cooking. Not spraying with oil will leave you with dried flour spots – not tasty.
2. Do Not Over Dredge – lighty coat the chicken in both the egg mixture and flour mixture, allowing time in-between for some of the flour to be absorbed and stick. If you have too thick of a coating, it has the tendency to fall off during the cooking process.
3. Ditch the Paper Towel – allow chicken to rest on a wire rack instead of using paper towels as it can cause the chicken to steam, which will turn the exterior crispiness, soggy. 
4. Use A Thermometer – Timing varies depending on the brand. However, if you use a meat thermometer you can ensure your chicken has cooked through and has reached at minimum an internal temperature of 165°F (75°C) is reached. Note, a temp of 180-185°F (82-85°C) is a widely accepted temp for chicken thighs. 
5. Don’t Overcrowd – this will allow the air to circulate well to crisp up the exterior and give that nice crunchy golden texture and colour.

How to Serve Double-Coated Cornflake Crumb Fried Chicken

These Double-Coated Cornflake Crumb Fried Chicken strips are perfect for brunch, lunch or dinner. Here are some recommended ways to serve this dish:

• Waffles
• Salad
• French Fries or Crispy Baked Sweet Potato Fries & Roasted Garlic Aioli
• Macaroni and Cheese
• Mashed or Roasted Potatoes
• Steamed Veggies

Want More Fried Chicken Recipes? Check These Out…

Spicy Crispy Chicken Sandwich & Crispy Air Fryer Fried Chicken

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4.95 from 19 votes

Double-Coated Cornflake Crumb Fried Chicken

By: Taneisha Morris

Double-Coated Cornflake Crumb Fried Chicken, flavourful, tender, double dipped, golden and crispy strips of chicken breast that's perfect to serve for brunch, lunch or dinner! This recipe is super easy to make and sure to be a hit with both adults and children!

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Brine Time: 2 hours hours

Total Time: 2 hours hours 35 minutes minutes

Servings: 4 people

Equipment

• Air Fryer (Optional)

Ingredients 

1x2x3x

Brine

• ▢ 4-5 Boneless Chicken Breasts, large, cut into strips/pieces
• ▢ 2 cups Water, enough to cover chicken
• ▢ 1/2 cup Brown Sugar
• ▢ 1/2 cup Kosher Salt

Flour Mixture

• ▢ 2 cups Flour
• ▢ 2 tbsp Paprika, or Smoked Paprika
• ▢ 2 tbsp Chili Powder
• ▢ 2 tbsp Garlic Powder
• ▢ 1 tbsp Onion Powder
• ▢ 2 tbsp Dry Mustard
• ▢ 2 tbsp Oregano
• ▢ 1 tsp Black Pepper

Buttermilk Egg Wash

• ▢ 3 Eggs, beaten
• ▢ 1 cup Buttermilk

Cornflake Crumb

• ▢ 3 1/2 cups Cornflakes, crushed

Other

• ▢ Canola/Vegetable Oil, for frying

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• In a medium sized glass dish (preferably with lid), combine water, brown sugar, and salt for brine; whisk together until sugar and salt dissolved. Add chicken pieces and refrigerate for 1 to 2 hours (highly recommended). Once done, remove chicken from brine, drain and discard the remaining brine.
  
• In a shallow dish, add flour and season with paprika or smoked paprika, chili powder, garlic powder, onion powder, dry mustard, oregano and black pepper; set aside. In another shallow dish add crushed cornflakes. Then, in a large bowl add beaten eggs and buttermilk, whisk together until combined; set aside.
  
• Dredge chicken pieces in the flour mixture first, then shake off the excess. Next, dip into the buttermilk mixture and coat in crushed cornflakes. Then dip into the buttermilk mixture again and coat in crushed cornflakes for the final time; set pieces aside on a lined wired rack until all chicken pieces coated.
  
• Over medium high heat, heat oil in a large dutch oven or heavy bottom pot. Working in batches, fry chicken pieces for about 7-10 minutes depending on size and thickness or until done (heated through, with juices that run clear) flipping once at the halfway point. If using an air fryer, air fry for 15 minutes flipping once at the halfway point on 360°F (182°C). Repeat the process until all chicken pieces are cooked.
  
• Remove from hot oil and drain on a clean lined wire rack. Allow to cool slightly and serve with waffles, or your favourite side!
  

Notes

No Buttermilk? – Instead of buying buttermilk, add 1 tablespoon of fresh squeezed lemon juice or white vinegar to 1 cup of room temperature milk. Mix together and let sit for 5 minutes.

see detailed notes above for additional tips.

 

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