Crunchy Cornflake Chicken Sandwiches are a great way to enjoy restaurant quality food at home.
The cornflake breading is simple but really brings that crispy WOW factor.
And the sauce is a sweet chili mayo that makes this sandwich extra special.
How to Make Crunchy Cornflake Chicken Sandwiches
Well, you guessed it folks… we are starting with cornflake cereal 😉
Two cups to be exact.
Either pulse the cornflakes in a blender or food processor.
Or put them in a gallon size plastic bag and crush them or use a rolling pin to roll them into crumbs.
Put the crumbs in a bowl and add some kosher salt and pepper.
And in a separate bowl crack and egg and beat it with a fork.
For the chicken, try to aim for smaller to medium size chicken breasts, and make sure they aren’t too thick.
If they are too thick the cook time will be more and also you won’t get the same crunch factor from the cornflakes.
Set a saucepan over medium heat and add some vegetable oil about three inches deep.
After about 5 minutes check the temperature, and when the temp is 350 degrees we are ready to fry some chicken!
Dip each chicken into the egg first and then into the cornflakes.
Press the breading to stick as much to the chicken as possible.
Then into the oil for about 8 to 12 minutes.
Cook time will depend on the thickness, so make sure they are at 165 degrees.
Set out two burger buns while the chicken is frying.
And toast them if you’d like.
Also make the sauce by combining equal parts mayo and sweet chili sauce.
Once the chicken is perfectly cooked, remove from the oil and place on paper towels to soak up any excess oil.
Then spread the sauce on the bottom bun and place the fried chicken.
Add any toppings of choice to Crunchy Cornflake Chicken Sandwiches 🙂
You may want to make some extra sauce because it was SO good we kept adding more and more.
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Crunchy Cornflake Chicken Sandwiches
Crunchy Cornflake Chicken Sandwiches has crispy fried chicken coated in Cornflakes and served on a bun with sweet chili mayo
- 2 cups cornflake cereal
- kosher salt, pepper
- 1 egg
- 2 chicken breasts (small to medium size and not too thick)
- vegetable oil, enough to fill a saucepan 3 inches deep
- 2 burger buns
- 2 Tbsps mayo
- 2 Tbsps sweet chili sauce
- Optional toppings: lettuce, tomato, pickles, etc.
Put the cornflakes in a food processor and pulse until they are a breadcrumb consistency, or put them in a gallon size plastic bag and use a rolling pin to crush them. Put them in a bowl with kosher salt and pepper.
Crack the egg in another bowl and beat with a fork.
Fill a saucepan about 3 inches deep with vegetable oil. Set it on the stove over medium heat until the temperature is 350 degrees, this should take around 5 minutes.
Dip each chicken breast in the egg and into the cornflake crumbs, pressing the crumbs into the chicken. Gently place each chicken breast into the oil for 8 to 12 minutes or until the internal temperature is above 165 degrees.
Remove the chicken from the oil and place on paper towels to absorb excess oil.
Mix together the mayo and sweet chili sauce. Put the chicken on the burger buns and add the sweet chili mayo and toppings of choice.