Crispy Cornflake-Crusted Chicken with Sweet Onion Gravy, Rustic Mashed Potatoes, and Warm Pickled Cucumber Salad

Name: Crispy Cornflake-Crusted Chicken with Sweet Onion Gravy, Rustic Mashed Potatoes, and Warm Pickled Cucumber Salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 24 oz chicken breasts; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp sweet paprika; 3/4 cup all-purpose flour; 2 large eggs; 1/2 cup buttermilk; 3 1/2 cups cornflakes cereal; 3 tbsp vegetable oil; 4 tbsp butter; 1 1/2 cups sweet onion; 2 cups chicken broth; 2 lb Yukon Gold potatoes; 1/2 cup whole milk; 1/4 cup sour cream; 9 oz cucumber; 3 tbsp apple cider vinegar; 1 tbsp sugar; 2 tbsp fresh dill; 2 tsp Dijon mustard

An original American-inspired dish featuring chicken breasts coated in cornflakes and paprika, cooked until crisp, then served with a silky sweet onion gravy, rustic buttered mashed potatoes, and a warm pickled cucumber-dill salad. Comforting, homey, and full of contrast between crunchy, creamy, and tangy elements.

25 minPrep

35 minCook

60 minTotal

4Servings

High Protein

Ingredients

Adjust servings

680 g chicken breasts (skinless, cut a lo largo for formar 4 filetes gruesos)
8 g salt (divided)
3 g black pepper (divided)
4 g garlic powder (divided)
4 g sweet paprika (divided)
90 g all-purpose flour (divided)
2 units eggs (batidos)
120 ml buttermilk (for the empanizado)
100 g cornflakes cereal (lightly crushed)
45 ml vegetable oil (for cocinar the chicken)
55 g butter (divided)
220 g sweet onion (en pluma fina)
480 ml chicken broth (for the gravy)
900 g Yukon Gold potatoes (peladas and diced large)
120 ml whole milk (templada)
60 g sour cream (for the puree)
250 g cucumber (en medias lunas finas)
45 ml apple cider vinegar (for the ensalada)
12 g sugar (for the ensalada)
8 g fresh dill (chopped)
10 g Dijon mustard (for the ensalada tibia)

Nutrition facts

per serving

710 kcal

Calories

43 g

Protein

59 g

Carbs

33 g

Fat

4 g

Fiber

55 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

GlutenDairyEggsMustard

Instructions

1
1. Place the Yukon Gold potatoes in a pot with cold water and 1 teaspoon salt. Bring to a boil and cook for 15 to 18 minutes, until very tender. Drain and keep warm.
2
2. While the potatoes cook, season the chicken breasts with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon sweet paprika.
3
3. Set up the breading in three bowls: place 60 g (1/2 cup) all-purpose flour in the first; whisk the eggs with the buttermilk in the second; and combine the crushed cornflakes with the remaining garlic powder, remaining sweet paprika, and a pinch of salt in the third.
4
4. Dredge each piece of chicken in the flour, then in the egg-buttermilk mixture, and finally in the cornflakes, pressing well so the coating adheres.
5
5. Heat a large oven-safe skillet over medium heat with the vegetable oil and 1 tablespoon butter. Brown the chicken for 3 to 4 minutes per side until the crust is deeply golden.
6
6. Transfer the skillet to a preheated oven at 400°F (200°C) and finish cooking for 8 to 10 minutes, or until the chicken is cooked through. Remove and let rest for 5 minutes.
7
7. In another skillet, melt 1 tablespoon butter over medium heat. Add the sweet onion and cook for 8 to 10 minutes, stirring, until soft and golden.
8
8. Add the remaining 30 g (1/4 cup) all-purpose flour to the onion and cook for 1 minute. Gradually whisk in the chicken broth to prevent lumps. Cook for 4 to 5 minutes until a smooth gravy forms. Season with the remaining salt and black pepper to taste.
9
9. Mash the hot potatoes with the remaining 2 tablespoons butter, the warm whole milk, and the sour cream. Adjust with salt and black pepper until you have a rustic, creamy mash.
10
10. In a small skillet, combine the apple cider vinegar, sugar, and Dijon mustard over low heat for 1 minute, until the sugar dissolves. Add the cucumber and cook only 1 to 2 minutes to warm it slightly without losing its texture. Remove from the heat and stir in the fresh dill.
11
11. Serve a bed of rustic mashed potatoes, place the crispy cornflake-crusted chicken on top or alongside, and spoon over the sweet onion gravy. Add the warm pickled cucumber salad on the side.
12
12. If desired, reheat in a 350°F (175°C) oven for 8 to 10 minutes to keep the chicken coating as crisp as possible.

Chef tips

For a sturdier crust, let the breaded chicken rest for 5 minutes before browning. Crush the cornflakes by hand into medium pieces for the best texture.

Substitutions

You can use boneless chicken thighs instead of breast meat. Fresh parsley can replace the dill. If you do not have sour cream, use the same amount of thick plain yogurt.

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
View on Amazon
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
View on Amazon