From Jessica's Kitchen

gluten free dairy free soy free recipes

  • Home
  • Recipes
  • About
You are here: Home / main dishes / Baked Cornflake Chicken with a side of Cabbage Slaw and Baby Bok Choy

Baked Cornflake Chicken with a side of Cabbage Slaw and Baby Bok Choy

April 3, 2013 By Jessica

This recipe is a quick go-to dinner that your family will want you to make over and over again. There is no frying here! No grease, yet full of that crispy chicken flavor. Funny story, when I first made this I had intended to fry it because my family loves when I pan fry chicken cutlets (jewish-style shnitzel), but I didn’t have time to stand by the stove that day so I put it in the oven and hoped for the best. I couldn’t worry about because I had a meeting in the house with my son’s ABA therapist in 5 minutes. After the meeting I went to look on my chicken and was pleasantly surprised. It was looking really good. Ha! Who needs fried anyway!

I served this crispy chicken goodness with some steamed bok choy and cabbage slaw (one of my kitchen staples, see recipe below). Well, the room was completely silent. They didn’t notice a thing…or did they but liked it anyway! Who knows, who cares, the recipe is a winner! Now it’s baked cornflake chicken all the way baby! I love how crispy the chicken was on the outside yet tender on the inside. I don’t use sweetened cornflakes because I thought it may be too sweet. This was perfect, not too sweet, just right, as Goldilocks would say.

The maple syrup in the egg wash gives the chicken a nice mild sweet flavor. You can remove it if you are sugar free and use a sugar free pancake syrup. I think that should work well too.

I make cabbage slaw a day ahead (so the vinaigrette flavors absorb into the cabbage) on those days when I have some extra time. Baby Bok Choy literally takes 10 minutes to make; 5 minutes to wash and 5 minutes to steam, done.

A satisfying meal filled with flavor and healthier for you…enjoy!

 

Cornflake Chicken

Serves 6

Ingredients:

6 organic boneless, skinless chicken thighs, pat dry
2 1/2 cups Erewhon GF Corn Flakes
2 large eggs
2 tablespoons maple syrup
2 tablespoons kosher salt
1 tablespoon crushed black pepper

 

Preparation:

Preheat Oven to 400 degrees F

Crush corn flakes in a food processor until it resembles coarse bread crumbs, transfer to a shallow dish for dredging.

In a shallow bowl whisk eggs and maple syrup, set aside.

Season chicken, both sides, with kosher salt and pepper evenly. Dip both sides into the egg batter then into crushed cornflakes, press down both sides to fully coat the chicken with the cornflakes.

Place all chicken pieces on a parchment lined baking sheet (no need to grease). Bake for 40 minutes. Serve hot.

Baby Bok Choy:

Wash, and trim ends of, bok choy. Steam for 3-5 minutes. Lightly season with salt, to taste.

Serve immediately.

Cabbage Slaw

Serves 12 (I make extra for lunches since it does well refrigerated for up to a week)

1 napa cabbage, cored, thinly sliced
1 small green cabbage, cored, thinly sliced
1 small red cabbage, cored, thinly sliced
5 scallions, ends removed, thinly sliced
1/2 bunch fresh flat leaf parsley, chopped
4 stalks celery, chopped
handful sesame seeds
handful black sesame seeds, optional

Add all ingredients into a large bowl and toss well then add vinaigrette.

Vinaigrette:

1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
3 tablespoons sesame oil
2 tablespoons xylitol, or cane sugar (I make this sugar free)
3 tablespoons kosher salt
1 tablespoon crushed black pepper
1 tablespoon dried oregano
1 tablespoon dried parsley

Whisk all ingredients in a bowl, or shake in a jar (I save jam and honey jars that I reuse for salad dressings), pour over cabbage claw and toss well. Check seasoning, depending on sizes of your produce you may need to add salt or pepper. Serve chilled or room temperature.

Don't miss a recipe! Subscribe here.

Filed Under: main dishes, side dishes Tagged With: dairy-free, gluten-free, main dishes, side dishes, soy-free, sugar-free

« Mixed Nut & Coconut Granola Goodness (gluten free, soy free, vegan)
Blog is getting a make-over! »

Comments

  1. Kim says

    November 4, 2014 at 10:25 pm

    my family would love this, what do you suggest to replace corn flakes for someone whose Paleo?
    Reply
    • Jessica says

      November 5, 2014 at 10:23 am

      The first thing that comes to mind would be to grind up some almonds or use coconut flakes, drizzle in some honey or coconut nectar to bind it together somewhat, coat the chicken with it and bake. Let me know how it turns out :)
      Reply
  2. Pam says

    December 7, 2014 at 9:54 am

    My kids would love this! Have a question about the corn flakes. If I cannot find this brand should I used sweetened or unsweetened corn flakes? Thanks!
    Reply
    • Jessica says

      December 7, 2014 at 2:05 pm

      I use sweetened corn flakes. Enjoy!
      Reply
  3. GG says

    December 11, 2014 at 11:14 am

    Love that you have some epic recipes, some small bites, and some common dinner dishes like this one.. SO much fun reading all your posts!
    Reply
  4. Erica says

    December 23, 2014 at 4:29 pm

    Your recipe was a hit for dinner tonight. My son who has a gluten and soy allergy had the biggest smile due to his crunchy cornflake chicken strips. Next time I need to double the recipe!
    Reply
  5. Stacey says

    February 8, 2015 at 7:22 pm

    Who knew how easy this would be and how tasty! I made some honey mustard sauce to go with the cornflake chicken and my kids loved it. They even ate their green beans because they loved it so much LOL!
    Reply
  6. Olivia says

    June 10, 2015 at 6:40 pm

    I made this for dinner tonight as a gluten free, dairy free substitute for chicken nuggets hoping my kids won't throw it back at me. Well it was so well received they want this every week! Thank you for a delicious (and healthier) recipe Jessica :)
    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

Follow From Jessica's Kitchen's board Gluten Free + Dairy Free Recipes (Sweet) on Pinterest.

Recent Posts

  • Apple Raisin Kugel (gluten free, dairy free, soy free, vegan)
  • Back to School Sandwich Inspiration (gluten free, dairy free, soy free, nut free)
  • Flourless Double Chocolate Muffins (dairy free, gluten free, soy free, paleo and vegan friendly)
  • Bagel Egg Kale Strata (gluten free, dairy free, soy free)
  • Asparagus Fennel Basil Soup (dairy free, gluten free, paleo, vegan friendly)

Categories

Also Seen in…

Elle Decor
FoodRhythms
Once a Month Meals
Gluten Free & More Magazine
Foodista
Daiya Foods
Yummly
Foodgawker
BRIT + CO
Delight Gluten Free

Food Advertising by logo
fromjessicaskitchen's Recipes, Reviews, Photos on United States Restaurant Guide

Copyright © 2023 · From Jessica's Kitchen · Privacy Policy