- Preheat oven to 350°F and place a wire cooling rack on a baking sheet. Grease with cooking oil spray.
- Add cornflakes, smoked paprika, garlic powder and salt to a food processor and pulse 5-6 times to break cornflakes up into a coarse texture. Transfer mixture to a plate.
- Whisk together egg and milk in a shallow bowl until thoroughly combined. Dip chicken breasts in egg allowing excess to drip back into the bowl. Coat in cornflake mixture. Press gently to help the cornflake coating adhere. Place on prepared baking sheet.
- Bake for 20-22 minutes until golden brown and crispy. Cool at room temperature for 3 minutes.
- Stir together honey, rice vinegar and 1-2 teaspoons of sriracha sauce depending on heat preference. Serve chicken with hot sriracha honey drizzle.
Cornflake Crusted Chicken with Hot Sriracha Honey
Yield
4
Prep Time
15 minutes
Cook Time
22 minutes
Total Time
37 minutes
kikkoman products used:
ingredients
2½ cups cornflakes
1 teaspoon smoked paprika
¼ teaspoon garlic powder
½ teaspoon salt
1 large egg
2 tablespoons whole milk
4 (4 ounce) chicken breasts, thinly sliced
Hot Sriracha Honey
¼ cup honey
1 tablespoon Kikkoman® Rice Vinegar
2 teaspoons Kikkoman® Sriracha Hot Chili Sauce
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
