- 500g chicken thighs, skinless
- 3 cups cornflakes
- 1 tablespoon curry powder
- 1/3 cup plain flour
- 1 teaspoon salt and a good grind of pepper
- 2 eggs
- 1-2 tablespoons olive oil
Preheat oven to 220C.
Place cornflakes into a large bowl and crush with your hands until you have small pieces.
In a separate bowl add flour, curry powder, salt and pepper, mix to combine.
In another medium bowl, break the eggs and lightly beat with a fork.
Line bowls up in crumbing order- egg wash; flour then cornflakes and a plate at the end to place the crumbed chicken on.
Begin crumbing by placing 1-2 thigh pieces in the flour making sure the meat is well covered. Dust off excess flour then put into egg wash. Cover well, allow excess to drip off then press into cornflakes, covering entire chicken thigh then place on plate and continue until all chicken is coated.
Grab an oven tray; brush on oil, place chicken thighs on and place in the oven for 25 minutes. After 10 minutes, remove from oven, turn the chicken over, and return for another 15 minutes.
- My 7 year old took over from me in the preparation for these. He loves the crumbing process.
- If you have large thighs, cut them in half so they dont take too long to cook.
- Leaving some fat on the thigh is good, as it makes the cornflake crust crispy.
- I love to serve these with tzatziki and salad.
- Recipe created by Camilla Baker for Kidspot, New Zealands best recipe finder.