Corn Crusted Chicken

One of my favorite convection oven recipes - corn crusted chicken is as good in snacks as it is in dinner.

Most of my guests and friends have appreciated this recipe so far and a good number of them have asked for it again!

What We Need

500 Grams Chicken Pieces

For Marinade:

1 Lemon Juice

Green Chilies Finely Chopped

½ Inch Ginger Cube Diced

2-3 Cloves Garlic Crushed

Freshly Grounded Black Pepper

Salt to Taste

For Coating:

½ Cup Cornflakes

1 Egg Beaten

Salt to Taste

How to Prepare Corn Crusted Chicken

Wash chicken and cut into appropriate pieces. If you have bought boneless, you can keep it bite-size. 

Mix all the marinade ingredients and add chicken pieces to it.  Keep aside, preferably in the refrigerator for an hour.

Whisk the egg and add salt to it.

Crush lightly the cornflakes and keep handy.

Dip the chicken pieces in the egg mixture and roll them nicely. Now coat them with the cornflakes and press the cornflakes firmly to the chicken pieces, ensuring that the entire chicken piece is covered with cornflakes.

Pre-heat the convection oven at 180°C.  Now grease the grilling rack and place the chicken pieces on the rack. Cook for 20 minutes. No need to rotate if your oven allows even cooking.

Serve with cheese dip, Italian dressing, coleslaw or simply anything that comes in handy!