463. Cornflakes Chicken Strips

We all know the drill for breaded and fried goods: flour, egg, breadcrumbs, fry.
What makes these chicken strips so special is that they don't use flour or eggs at all!

Instead, the chicken is marinated (preferably overnight) in a flavored yogurt, and is then encrusted in crushed cornflakes before being fried.
Sauce accompaniments can be as simple as ketchup, or as evolved as honey-mustard.
This recipe was adapted from the wonderful and beautiful blog of Dr. Ola.

Ingredients:

450g chicken breasts (3-4 pc)
1 finely chopped onion
2 garlic cloves
1 tsp salt
1/2 tsp pepper
1 cup yogurt
4 cups corn flakes
oil for frying

Method:

In a kitchen plastic disposable food bag, mix the yogurt with the finely chopped (or grated) onion, crushed garlic, and salt and pepper.
Cut each chicken breast fillet into three or four strips.
Add the chicken to the bag or yogurt, smoosh around to coat, seal and refrigerate overnight (or at least 3 hours) to marinate.
Next day, crush the cornflakes in a food processor and place in a bowl.
Remove the chicken from its marinade and coat in the crushed cornflakes.
Heat a pan with enough oil to shallow fry over medium heat and fry the chicken strips until cooked through and golden brown,
Serve hot or warm with a dipping sauce and some fries or pasta,

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