Cornflake fried chicken pairs perfectly with the savory flavors of sumac and sesame seeds in za’atar.
Caitlin Bensel; Food Stylist: Torie Cox
Who said cornflakes needed to be just for breakfast?
I grew up with my mum making this recipe with either chicken or fillets of fish.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
I like to have fun with this and experiment with the base of flavours.
Line a large rimmed baking sheet with aluminum foil and coat with cooking spray.
Transfer to a shallow bowl and spread evenly.
Working with 1 piece of chicken at a time, toss in flour until completely covered.
Transfer to egg mixture, letting excess drip off.
Place in cornflake mixture and press until fully coated.
Transfer to prepared baking sheet, and repeat with remaining chicken.
Sprinkle chicken with remaining 2 tablespoons zaatar.
Bake chicken:
Cover baking sheet with foil and bake in preheated oven 40 minutes.
