Chicken in Breading in a Pan
An excellent snack with beer or a full family meal! This chicken in breading recipe is so simple and quick that even a beginner can handle it. The chicken turns out tender, crispy outside and juicy inside. The secret is in using cornflakes as the breading.
Updated : 03 September, 2025
Easy
About 20 min.
Ingredients
700 grams
Chicken fillet
150 grams
Corn flakes
2
Eggs
2 tablespoon
Wheat flour
3 tablespoon
Vegetable oil
1 teaspoon
Italian herbs
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use unsweetened cornflakes without honey. You can replace them with plain breadcrumbs. Take large eggs so the batter is enough for all chicken pieces. Feel free to add your own spices like paprika or khmeli-suneli.
Step 2
Wash chicken fillet, pat dry with paper towels, and cut across the grain into slices about 0.4 in (1 cm) thick. You can also use thigh fillet.
Step 3
Lightly pound the fillet with a meat mallet, keeping pieces intact.
Step 4
Season chicken with salt, pepper, and herbs.
Step 5
Put cornflakes in a blender and crush into fine crumbs. Do not grind into flour - the crumbs should stay coarse for crunchiness.
Step 6
Beat eggs with a fork until yolks and whites are fully combined.
Step 7
Dredge each chicken piece in flour on all sides.
Step 8
Dip into beaten eggs.
Step 9
Coat thoroughly in crushed cornflakes.
Step 10
Heat vegetable oil in a skillet over medium heat. Fry chicken pieces 4-5 minutes per side until golden. Alternatively, bake on a parchment-lined sheet at 350°F (180°C) for about 30 minutes (best with top+bottom+convection).
Step 11
Transfer cooked chicken fillet to a plate and serve. Enjoy!