Crispy Cornflake Chicken with Maple BBQ Glaze

Method

Crispy Cornflake Chicken

1. Preheat the oven to 200° c.
2. Using either a food processor or simply a rolling pin, crush the cornflakes into small crumbs.
3. Place cornflakes into a large mixing bowl and combine with the onion powder, garlic powder and salt. Mix through well.
4. Cut the chicken breasts into small strips/tenderloins – each breast should yield about 5-6 fingers.
5. Crack the eggs into a medium-sized bowl and whisk well.
6. Decant the flour into an open-rimmed shallow bowl.
7. Prepare a lined baking tray.
8. Set up your chicken strips, flour, egg wash and cornflake crumbs stations, in that order.
9. Using your hands, gently toss each chicken strip into first the flour, dusting well to coat evenly. Shake off any excess. Then dredge in the egg mix, and then straight into the cornflake crumb, ensuring the strip is well-coated on all sides. Place the crumbed strip onto the prepared baking tray.
10. Repeat step 9 until all chicken strips are coated.
11. Drizzle generously in olive oil and sprinkle with flaky sea salt.
12. Place in the oven for 12-15 minutes, removing them halfway to turn then over if desired.
13. Finish with a sprinkle of fresh thyme and serve with the BBQ Maple dipping sauce.

BBQ Maple Glaze

1. Combine all ingredients in a medium-sized saucepan.
2. Place on stove over medium heat and bring to a boil, whisking all the time.
3. Reduce heat to low and simmer for 15 minutes, or until sauce thickens. Whisk continuously.
4. Store in an airtight container in the fridge.