Wash the chicken breasts, pat dry and season. I use my own spice mix (see Rub - dry spice mix below). Otherwise it is best to keep it simple, e.g., salt, pepper, paprika or curry, possibly also herbs. Massage in the spices a little and put the fillets in a bag. Close this and place in the refrigerator for about 2 hours.
The quantities of flour, corn flakes and oil are guidelines. You have to take so much that the chicken breasts will be thin with flour and well covered with corn flakes.
Put the flour on a flat plate. Open the eggs and whisk with a little salt in a deep plate.
Coarsely mash the cornflakes in a freezer bag and also pour them onto a flat plate.
Now carefully turn the fillets in the flour, shake off the excess flour, then pull them through the egg until they are completely moistened and then press them into the crumbled cornflakes from all sides until they are covered all around. Press something down
Heat the oil slowly in a pan and don`t let it get too hot. Fry the fillets in it until they are done and the crust is golden yellow.
You can of course also make great chicken nuggets in the same way - simply cut the meat into small pieces beforehand and bake the breaded nuggets in the deep fryer for a few minutes.
The Belgian fries go very well with this (in my recipes), which I cut a little thicker.
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