Cornflake Chicken Sliders
The Original Cold Smoked Salt and Pepper Co.
Don’t over think it! That is always what our go-to answer is when people ask us how to use our incredibly aromatic smoked salt and pepper. Just remember - What is always found on a dining, kitchen table or likely in a kitchen cabinet? Salt and Pepper! These two ingredients will always find their way into a meal, and the beauty of this is that you don’t have to be a chef or an accomplished cook to expertly use these ingredients. The distinct smokiness of these two simple ingredients is what will change a simple meal into a family favorite.
As a family, we value time together around the dinner table and when good food is involved, good conversation is sure to follow. One of those meals that lend itself to this good conversation is our Cornflake Chicken Sliders. This is another go-to meal where you can add various sides - whether it be French fries, chips, or a salad.
The ingredients you will need are as follows…
- Chicken Breasts
- Cornflake Cereal
- Flour
- 2 Eggs
- Mini Potato Rolls
- Cucumber
- Vegetable Oil
- The Original Cold Smoked Salt and Pepper Co. Applewood Smoked Sea Salt & Maple Smoked Orange Peppercorn.
First, defrost enough chicken breasts for your family and then slice them in half. Then take those halves and halve them again, so they are nice and thin. A little prep work beings now: Get three bowls ready. In the first bowl, place 1 cup of flour. In the second bowl, crack one egg and whisk. The third bowl will be for your cornflakes, but before you place them into the bowl, pour the cornflakes into a large zip-lock bag and crush. The consistency should be similar to bread crumbs. Place the cornflake crumbs into the third bowl. Finally, grab your cucumber and a peeler, and thinly slice the cucumber long ways to create thin strips of cucumber. Set aside to add later.
Place a skillet on your stovetop and turn on just above medium heat. Pour in vegetable oil to cover the entire bottom. Let oil heat to a good temperature. Once oil is hot and bubbles appear, lower the heat to simmer.
Take your three bowls and have them close to the stove near your skillet. You will want to grab one of your thinly sliced chicken breasts and place it into your first bowl which contains your flour. Be deligent to coat the entire breast. Place it into the second bowl containing an egg. Again turn over to coat entirely. Finally, place into your bowl number three which has your crushed cornflakes and repeat the turnover process until covered. Then immediately place into the hot skillet with vegetable oil.
The cooking process will be shorter that you think. Leave the chicken on each side for about a minute or two. The key is to keep an eye on it so that you don’t burn the cornflakes. Total cook time for each piece of chicken breast is about 5 minutes. Once cooked, remove the chicken breasts and place onto a paper towel to absorb any residual oil. Allow time to cool.
When plating, we normally like to add our own homemade mustard sauce to each side of the potato roll, but you can choose whatever you would prefer. We do recommend a honey mustard style flavoring, which seems to be a great compliment. Before you put it on the top of the bun, take the cucumbers you had sliced earlier and place a few of them on top of the cornflake chicken. You may find this to be an odd pairing, but the first bite will chase away any apprehensions you may have had.
Once again, any side dish you are craving will do, and don’t be afraid to have more than one slider! Enjoy!
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