The kids are going to love making and eating these delicious cornflake chicken dippers. Each goujon is coated with a crunchy cornflake coating, which works wonders with the tender chicken. Delicious dunked in homemade cheese and chive dip.
- 250g chicken mini fillets
- 2tbsp plain flour
- 1tsp sweet paprika
- 1 egg, beaten
- 150g cornflakes, crushed
- 2tbsp sunflower or light olive oil
- For the dip:
- 50ml soured cream
- 50g Philadelphia
- few snipped chives, optional
- To serve:
- mashed potatoes
- baked beans or any veg you like
To make this chicken breast recipe, trim the chicken into equal finger-sized portions. Mix the flour and paprika together and spread onto a plate. Put the egg into a bowl and beat with a splash of water. Spread the cornflakes onto a separate plate.
Dip the chicken in the flour, next coat with the egg, then cover completely in the crushed cornflakes. Set aside, well covered, in the fridge until you want to cook.
Heat the oven to 200C, gas 6. Heat the oil in a frying pan. Once hot, add the chicken and fry for 3-4mins each side until golden and crispy. They will cook more evenly if you do this in batches. Arrange the chicken on a baking tray, lined with baking parchment, and finish cooking in the oven for around 5 mins.
Meanwhile, cook or heat any veggies. Mix the soured cream and Philadelphia and serve in a little pot alongside the chicken and any veg.
If you're not in a rush, let the kids have a go at bashing the cornflakes in a plastic bag and dipping the chicken strips in the flour, egg and cornflakes.