16 April 2015

Cornflakes Chicken Fillet

Recently Kellogg's came up with a very clever marketing promotion of its cornflakes product, by selling it in a vintage design tin box that comes in 4 different designs! Naturally I couldn't resist even though my household is not a big eater of cornflakes or rather, we seldom eat cornflakes. I guess this is a very successful campaign for Kellogg's because it made people like me who don't eat cornflakes regularly, buy the product and think of ways to eat it.

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).
Side dish
  • 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.


  1. Hi Dreamersloft,
    I have seen quite a few recipes that uses cornflakes as coating but yours is fabulous.
    You have added butter in your coating, that is brilliant. Air frying will melt the butter, cook and crisp the outer layer of the chicken fillet and coating. Thank you so much for the recipe.
    Between do you want to link your fabulous recipe with us? Please visit here... http://thedomesticgoddesswannabe.com/2015/04/little-thumbs-up-april-2015/


  2. Hi Mui,
    Thanks! I'm trying to "promote" cornflakes to my family by making it more yummy :)
    Sure, would love to link up with Little Thumbs Up. Once in a while I will join, just that I tend to lose track of the monthly themes :p

  3. Thanks for linking Dreamsloft.
    Frankly, the vintage tins looks kinda COOL.
    It's a pity they don't have that promotion here in Malaysia.
    If there is we could shake hand and collect them all..hehe
    Thanks again :)

  4. Hi Mui,
    Who knows, maybe the promotion would be on in Malaysia subsequently :)

  5. Thank you for linking your post with us at LTU :D
    I must thank Doreen too for asking you to link :D :D

    These vintage cornflakes tins are awesome and I will buy the cornflakes because of the tins too :p


  6. This looks really really good! I am so going to try making this!

  7. Hi Zoe,
    Haha. Everybody couldn't resist the vintage tins! I shared a photo of the tins on FB (Singapore HomeCooks page) and realised that there were many who were attracted to the tins as well :)

  8. Hi Diana,
    They were indeed yummy! Just a tad dry coz of the chicken fillet texture. But I'm ok with it coz I dipped them sauces :P