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!
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
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.
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.
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.
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