Crispy Cornflake Chicken with Herb Dip
Oven-baked chicken drumsticks coated in a crunchy cornflake and breadcrumb crust. Skin is removed before breading and the pieces are baked until golden. Served with a creamy herb dip made from creme fraiche, mayonnaise, and fresh chives seasoned with mustard and cayenne.
Ingredients
- 10 chicken drumsticks, skin removed
- 3 tablespoon flour
- 2 eggs
- 3 ½ oz cornflakes
- 1 ¾ oz breadcrumbs
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- 2 tablespoon olive oil
- 7 oz creme fraiche
- 1 ¾ oz mayonnaise
- 1 teaspoon mild mustard
- 1 bunch chives
- cayenne pepper(optional)
- 2 pinch salt
Instructions
- 1
Preheat oven to 220 degrees.
- 2
Remove skin from chicken drumsticks.
- 3
Place flour on a flat plate. Beat eggs in a deep plate. Roughly crush cornflakes in a bowl, add breadcrumbs, and mix.
- 4
Season chicken, coat in flour and shake off excess, then coat in beaten egg, then coat in cornflake mixture, pressing coating firmly onto pieces.
- 5
Place coated chicken on a baking sheet lined with parchment paper and drizzle with oil.
- 6
Bake in the middle of the oven for approximately 35 minutes.
- 7
Stir together creme fraiche, mayonnaise, and mustard in a small bowl. Finely chop chives and mix in. Season dip with cayenne and salt. Serve alongside chicken.
Tips
Press the cornflake coating firmly onto the chicken to ensure it adheres well during baking.
Baking instead of frying reduces oil absorption while maintaining crispness from the cornflake crust.
Good to Know
Refrigerate chicken and dip separately in airtight containers for up to 3 days. Reheat chicken in a 180C oven for 10 minutes to restore crispness.
Prepare and coat chicken up to 4 hours before baking. Dip can be made up to 1 day ahead.
Serve hot with the herb dip on the side. Pairs well with salad or roasted vegetables.
Common Mistakes
Do not skip removing chicken skin to avoid excess moisture and soggy coating.
Do not press coating too gently or it will fall off during baking.