Spicy TRUFF Ranch Cornflake Crusted Chicken Recipe
Cook Time 20 min
Prep Time 1.5 hours
Servings 4
INGREDIENTS

1 egg, beaten 

1 kg boneless skinless chicken breasts, cut into strips, or chicken tenderloins 

4 cups cornflakes, crushed  

1/2 teaspoon salt 

pinch of black pepper 

2 tablespoons fresh parsley, chopped 


Spicy TRUFF Ranch:

1 cup Spicy TRUFF Mayonnaise 

1/4 cup sour cream 

1 teaspoon garlic powder 

1 teaspoon onion powder 

1 teaspoon dried dill 

1 teaspoon dried chopped chives  

2 tablespoons lemon juice 


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Spicy TRUFF Ranch Cornflake Crusted Chicken Recipe

Cornflakes are no longer just a breakfast food! When cornflakes are crushed they make one heck of a crispity-crunchity topping. The perfect chicken-coating substitute for the traditional flour or bread crumb crust, especially when baking.
The chicken is marinated in a spicy ranch dressing (which also doubles as a tasty dipping sauce) made using our Spicy TRUFF Mayonnaise, sour cream, garlic, onion, dill, chives, and lemon juice. Elevating the average ranch dressing into a truffle-infused masterpiece. 

 

Instructions:
  1. Place Spicy TRUFF Mayonnaise, sour cream, garlic, onion, dill, chives, and lemon juice in a large bowl, whisk to combine the dressing.

  2. Divide the dressing in half, keep half of the dressing in the large bowl (our marinade), place the other half in a sealable container, and refrigerate (this will be our dip).

  3. Add the egg to the bowl with the marinade and whisk to combine. Toss chicken in the marinade, cover in plastic (or transfer to a zipper baggy), and refrigerate for 1 hour.

  4. Preheat oven to 220°C. Line a large baking sheet with aluminium foil and lightly grease with pan-release spray. Remove the marinating chicken from the refrigerator and place crushed corn-flakes in another large bowl.

  5. Dip chicken into the cornflakes (working with one piece of chicken at a time) and coat, pressing gently with your hands to adhere. Transfer the coated chicken pieces to the baking sheet and place in the oven.

  6. Bake for 15-20 minutes or until the chicken is cooked through and the crust is golden and crisp. Remove from the oven and serve with the reserved dipping sauce on the side. Garnish with chopped parsley.

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