Sunrise Cornflake Crusted Chicken Ribbons

Ingredients

• boneless chicken thighs, cut into ribbons1 1/2 lb
• plain yogurt1/2 cup
• lemon zest1 tsp
• garlic powder1 tsp
• smoked paprika1 tsp
• fine salt1 tsp
• crushed plain cornflakes2 1/2 cups
• eggs2
• olive oil2 tbsp
• fresh parsley, chopped2 tbsp
• honey1 tbsp

Method

1. 1Heat the oven to 425°F and line a sheet pan with parchment.
2. 2In a bowl, mix yogurt, lemon zest, garlic powder, paprika, salt, and honey to make a quick dip; stir in parsley and chill.
3. 3Whisk the eggs in a shallow bowl and place the crushed cornflakes in another bowl.
4. 4Dip each chicken ribbon in egg, then press into the cornflakes until well coated.
5. 5Arrange on the sheet pan, drizzle lightly with olive oil, and bake for 18 to 22 minutes, turning once halfway through.
6. 6Bake until the coating is deeply golden and the chicken is cooked through.
7. 7Serve the chicken with the herb yogurt dip and simple steamed vegetables or fruit on the side.

Tips

• Crush the cornflakes finely for a tighter crust, or leave some bigger pieces for extra crunch.
• If using chicken breast, slice slightly thicker so it stays juicy.
• A squeeze of lemon over the finished chicken wakes up the flavor.

Nutrition