Crispy Cornflake Chicken with Sweet and Spicy Umami Glaze
Ingredients
For the Chicken:
2 eggs
⅓ cup whole milk
1 tablespoon Kikkoman® Umami Joy Sauce
4 cups corn flake cereal
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
4 boneless and skinless chicken breast cutlets, about 1.25-1.5 pounds
Cooking spray
Cayenne pepper powder, optional, for dusting
For the Glaze:
2 tablespoons Kikkoman® Umami Joy Sauce
⅓ cup honey
¼ cup coconut aminos
2 cloves of garlic, minced
2-3 tablespoons green onion, diced
Red pepper flakes, to taste
Salt and pepper, to taste
For Serving:
Rice of choice
Sauteed vegetables of choice
Directions
- Preheat your oven to 425°F and line a baking sheet with parchment paper (or use a wire rack on top of your baking sheet).
- In one shallow bowl, whisk together the eggs, milk, and Umami Joy Sauce.
- In a large freezer bag, crush the corn flake cereal into a crumb. Add to a separate bowl and mix with salt, pepper, garlic powder, and onion powder.
- Dip each chicken cutlet into the egg mixture, then coat it in the corn flake crumb. Transfer to your baking dish and spray the tops with cooking spray. Dust with cayenne powder (optional) for some extra spice.
Bake for 20-25 minutes, until chicken is cooked to an internal temperature of 165°F. - Meanwhile, make your glaze. Mix all glaze ingredients together and add to a small pot on the stove over medium-low heat. Bring to a simmer; simmer for 5 minutes then set aside.
- If serving with rice and/or vegetables, cook to your liking.
- Serve chicken with sides of choice and pour glaze over the top.
Recipe created in partnership with Mia Swinehart at @gatherednutrition.
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