Crunchy Cornflake Chicken Breast with Creamy Tzatziki Sauce Recipe
Category: Main Course
Servings: 4
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken breast | 400g |
| Corn flakes | 100g |
| Spicy paprika | 10g |
| Egg | 1 |
| Whole milk | 10g |
| Fine salt | To taste |
| Greek yogurt | 200g |
| Garlic | 2 cloves |
| Extra virgin olive oil | 20g |
| Chives | 1 bunch |
| Cucumber | 100g |
| White wine vinegar | 10g |
| Peanut oil | As needed |
Instructions
Start by preparing the quick tzatziki sauce, which will be the perfect creamy companion for your crispy chicken. In a mixing bowl, add the 200g of Greek yogurt. Next, take the garlic cloves, peel them, and use a garlic press to finely crush them into the yogurt. Drizzle in the 20g of extra virgin olive oil, followed by the finely chopped chives, and stir everything together using a spatula to combine.
For added tang, pour in the 10g of white wine vinegar. Take your cucumber, wash it thoroughly, and trim off the ends. Use a box grater to grate the cucumber, ensuring to keep the skin on for extra texture and flavor. Grate it coarsely and add it to the bowl with the yogurt mixture, stirring well to incorporate all the ingredients. Once combined, cover the bowl with plastic wrap and place it in the refrigerator to chill while you prepare the chicken.
Now, focus on the chicken. Begin by placing the 100g of corn flakes into a resealable plastic bag. Use a rolling pin or your hands to crush the cornflakes into fine crumbs. Pour these crumbs into a shallow dish, adding the 5g of spicy paprika for an extra kick. Mix the paprika and cornflakes together to ensure even distribution.
Next, in a separate shallow bowl, crack and beat the egg. Add the 10g of whole milk to the egg and whisk them together until the mixture is smooth and well combined.
Take your chicken breasts and place them on a cutting board. Sprinkle the remaining paprika evenly over both sides of the chicken breasts. This will give the chicken a lovely spicy flavor and color once it’s cooked.
One by one, dip each chicken breast first into the egg mixture, ensuring it’s well-coated. Then, transfer it to the cornflake mixture, pressing gently so that the cornflakes adhere to the chicken, covering it in a crispy, crunchy layer. Once coated, place the breaded chicken breasts onto a clean tray.
Next, heat the peanut oil in a large frying pan. Use a kitchen thermometer to measure the oil temperature, ensuring it reaches a stable 170-180°C (340-355°F). Once the oil is hot, carefully place the breaded chicken breasts into the oil. It’s important that the chicken is submerged in the oil, so adjust the oil level if necessary. Cook the chicken breasts, turning them to ensure they cook evenly on both sides until golden brown and crispy, about 5-6 minutes per side, depending on thickness.
Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
Serve your crispy cornflake chicken with the creamy, chilled tzatziki sauce alongside. Garnish with additional fresh chives if desired. This dish is perfect for a weeknight dinner, as the crunchy chicken and cool, tangy tzatziki pair beautifully together for a delightful and satisfying meal.
Enjoy your crunchy, crispy chicken with the refreshing tzatziki dip!
