Cornflake-Crusted Crispy Chicken with Roasted Onion Gravy over Cauliflower Mash and Skillet Corn

Name: Cornflake-Crusted Crispy Chicken with Roasted Onion Gravy over Cauliflower Mash and Skillet Corn
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1 lb 5 oz skinless chicken breasts; 2 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 2 tsp sweet paprika; 1/2 cup all-purpose flour; 2 large eggs; 1/2 cup buttermilk; 3 cups unsweetened cornflakes; 6 tbsp vegetable oil; 10.5 oz yellow onions; 3 tbsp butter; 2 cups chicken broth; 2 tsp Worcestershire sauce; 1 1/2 lb cauliflower; 1/3 cup heavy cream; 2 cups corn kernels; 3 scallions; 2 tsp apple cider vinegar; 2 tbsp fresh parsley

An original American-inspired recipe featuring juicy chicken breast coated in a crisp cornflake and paprika crust, topped with homemade roasted onion gravy. It is served over buttery cauliflower mash with skillet corn and scallions for a comforting, balanced plate.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 pequeñas 600 g skinless chicken breasts (cut a lo largo for formar filetes gruesos)
2 cucharaditas 10 g salt (divided)
1 cucharadita 2 g black pepper (divided)
1 cucharadita 3 g garlic powder (divided)
2 cucharaditas 4 g sweet paprika (divided)
1/2 taza 60 g all-purpose flour (for empanizar and espesar the gravy)
2 100 g eggs (batidos)
1/2 taza 120 ml buttermilk (for the rebozado)
3 tazas 90 g unsweetened cornflakes (lightly crushed)
6 cucharadas 90 ml vegetable oil (divided)
2 medianas 300 g yellow onions (1 en plumas finas and 1 diced)
3 cucharadas 42 g butter (divided)
2 tazas 480 ml chicken broth (for the gravy)
2 cucharaditas 10 ml Worcestershire sauce (for profundidad of sabor)
1 cabeza mediana 700 g cauliflower (en floretes)
1/3 taza 80 ml heavy cream (for the puree)
2 tazas 300 g corn kernels (fresh or congelado)
3 45 g scallions (sliced finas)
2 cucharaditas 10 ml apple cider vinegar (for levantar the sabor of the maíz)
2 cucharadas 8 g fresh parsley (chopped for terminar)

Nutrition facts

per serving

640 kcal

Calories

41 g

Protein

43 g

Carbs

34 g

Fat

5 g

Fiber

38 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggs

Instructions

1
1. Preheat the oven to 425°F / 220°C. Place the diced onion on a small tray, toss with 1 tablespoon oil, a pinch of salt, and a pinch of pepper, and roast for 20 minutes at 425°F / 220°C until golden and tender.
2
2. Meanwhile, boil the cauliflower in salted water for 12 to 15 minutes, until very soft. Drain well and set aside.
3
3. In a large skillet, heat 1 tablespoon oil and 1 tablespoon butter over medium heat. Add the sliced onion with a pinch of salt and cook for 10 to 12 minutes, stirring, until soft and golden. Add the corn and cook 3 to 4 minutes more. Stir in 1 teaspoon apple cider vinegar, half of the scallions, a pinch of pepper, and cook 1 more minute. Keep warm.
4
4. Season the chicken with 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and 1 teaspoon sweet paprika.
5
5. Set up three bowls: in the first, combine the flour with 1/2 teaspoon salt; in the second, whisk the eggs with the buttermilk; in the third, combine the crushed cornflakes with 1/2 teaspoon garlic powder and 1 teaspoon sweet paprika.
6
6. Coat each piece of chicken in flour, then dip into the egg and buttermilk mixture, and finally press into the cornflakes until well coated.
7
7. Heat 4 tablespoons oil in a large oven-safe skillet over medium-high heat. Brown the chicken for 2 to 3 minutes per side until the crust looks deeply golden. Transfer the skillet to the oven and finish cooking for 8 to 10 minutes at 425°F / 220°C, or until the center of the chicken is cooked through. Remove and rest for 5 minutes.
8
8. For the mash, blend or mash the hot cauliflower with 2 tablespoons butter, the heavy cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper until creamy.
9
9. For the gravy, heat 1 tablespoon butter in a small saucepan over medium heat. Add 2 tablespoons flour and cook for 1 minute. Stir in the roasted onion, then gradually whisk in the chicken broth and Worcestershire sauce to avoid lumps. Cook for 4 to 5 minutes until thickened. Adjust with the remaining salt and pepper to taste.
10
10. Spoon the cauliflower mash onto each plate, add the skillet corn, top with the crispy chicken, and finish with the roasted onion gravy. Sprinkle with the remaining scallions and fresh parsley.

Chef tips

Crush the cornflakes unevenly for a crunchier, more textured crust. Drain the cauliflower very well before mashing so it does not turn watery.

Substitutions

You can use boneless chicken thighs instead of breast, adjusting the cooking time slightly. Heavy cream can be replaced with evaporated milk for a lighter mash. If you do not have scallions, use green onion or a little extra parsley.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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