These are the 4 designs of the vintage tins. Cool right? Each set comes with 2 packs of cornflakes, 1 of which is packed inside the tin. I've gotten myself 1 set for a start and already contemplating on another :p
Well, to use up the cornflakes, I have to think of different ways of eating it since it's not exactly my favourite and I will get sick of it quickly. Besides eating it with milk, I serve it with yogurt, make cornflake cookies and honey cornflakes cups as well. In addition, I started to incorporate cornflakes into my cooking, like this Cornflakes Chicken Fillet. Basically I just crushed the cornflakes, added some melted butter, used it as a coating for the chicken fillet and air-fried the fillet.
Other than chicken fillet, the coating can be used for chicken thigh, pork chop, fish fillet, prawns etc, essentially this cornflake coating is a perfect substitute for breadcrumbs.
The cornflakes coating makes the chicken fillet (or any food) crispy and has a tinge of fragrance that I enjoy. The fillets were a tad dry but I didn't bother making a separate sauce or dip, just ate them with a bit of tonkatsu sauce or thai chilli sauce. The other day I used boneless chicken leg and served it to my picky son and he actually loved it! Chicken leg or thigh meat would be more juicy and tender than chicken fillet of course. I think next up I'll be trying on fish fillet and prawns :)
To prepare the cornflakes coating, place the cornflakes in a ziplock bag and crush them using a rolling pin or cup or bottle. Then drizzle with some melted butter and it's ready to use. I used unsalted butter as I ran out of salted ones, I think it'll be more fragrant if salted butter is used.
For the chicken fillets, I just marinated them with some sea salt and black pepper. First coat the chicken with some cornstarch, followed by lightly beaten egg and finally roll the fillet around the crushed cornflakes. The fillets were then air-fried for 10-12 mins at 180 degree celsius. After coating the fillets, they could be stored in ziplock bags and freeze for future use.
The chicken fillets looked so crispy after air-frying. For side dish, I air-fried some cherry tomato and potato that have tossed with olive oil, sea salt and mixed herbs.
Cornflakes Chicken Fillet
- 300g Chicken fillet, cut into 6-7 strips (can be replaced by boneless chicken thigh, fish or prawn)
- 50g Cornflakes
- 25g Butter, melted
- Sea salt, black pepper
- Corn starch, egg (lightly beaten)
- Marinate the chicken fillet with sea salt and black pepper. Set aside.
- Place cornflakes in a ziplock bag, crushed using rolling pin or bottle.
- Add melted butter into crushed cornflakes and mix well.
- Coat fillet with corn starch, follow by egg and finally the cornflakes.
- Air-fry for 10-12 mins at 180 degree celsius, turning over once. (alternatively, pan-fry or bake).
Potato - cut into cubes, toss in olive oil, sea salt and mixed herbs. Air-fry for 10-12 mins at 180 degree celsius.
Cherry tomato - cut into halves, toss in olive oil, sea salt and mixed herbs. Air-fry for 10-12 mins at 180 degree delsius.
So there you go, serve with some greens and we have a simple yet yummlicious lunch for one. Bon appetit!
This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe.