Crunchy chicken bites

    40 min

    A little twist on a traditional chicken goujon. Chicken thigh meat is coated with crushed spicy cornflakes and baked until crisp.


    Sofala, Mozambique
    5 people made this

    Serves: 2 

    • 60g (2 cupfuls) cornflakes
    • 1 teaspoon ground cumin
    • 1 teaspoon paprika
    • 2 teaspoons chicken spice or salt and pepper
    • 2 teaspoons dried oregano
    • 400g skinless, deboned chicken thighs
    • 2 tablespoons ketchup or salad cream or mayonnaise or brown sauce

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Tip cornflakes into a zipper bag and crush lightly with a rolling pin.
    3. Add spices to cornflakes and place the mix into a large bowl.
    4. Slice chicken into strips (about 2cm is good).
    5. Coat chicken in mayonaise using spatula, and then toss in the cornflake mixture.
    6. Arrange on a lightly greased baking tray.
    7. Bake for 20 minutes or until golden brown.


    Can also use chicken breasts, but might be a bit dry.

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