Cornflake Crusted Chicken Recipe

Prep chicken

If chicken breasts are large, slice horizontally to make 4 thinner cutlets about 1/2" thick. Pat dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper.

Brine/marinade

Place the chicken cutlets in a shallow dish and pour the buttermilk over them. Cover and refrigerate for at least 30 minutes and up to 4 hours (this tenderizes and helps the crust adhere).

Set up dredging station

In three shallow bowls: bowl 1 – flour seasoned with remaining 1 tsp salt, 1 tsp smoked paprika, 1/2 tsp garlic powder and 1/2 tsp onion powder. Bowl 2 – whisk the egg into 2 tbs of the buttermilk (from the marinade) or a little water to make an egg wash. Bowl 3 – pulse the cornflakes in a food processor or place in a zip bag and crush with a rolling pin until mostly fine with some small flakes, then combine with 1 tsp smoked paprika, 1/2 tsp garlic powder and 1/4 tsp black pepper.

Dredge and crust

Remove one chicken cutlet at a time from the buttermilk, letting excess drip off. Dredge in the seasoned flour, shake off excess, dip into the egg wash, then press firmly into the crushed cornflake mixture to coat both sides. Place on a rack while you finish the rest.

Fry

In a large skillet, heat vegetable oil over medium-high until it registers 350°F (or a thin sizzle when a breadcrumb is added). Add crusted cutlets (do not overcrowd) and fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper towel–lined rack and keep warm in a low oven (200°F) while assembling sandwiches.

While chicken marinates, heat butter and olive oil in a medium skillet over medium-low. Add the sliced onions and 1 tsp salt. Cook slowly, stirring every few minutes, for 20–30 minutes until deeply golden and sweet. About halfway through, sprinkle brown sugar and continue to cook, adjusting heat so onions brown but don’t burn. Remove from heat and keep warm.

Whisk together mayonnaise, smoked paprika, lemon juice, minced garlic, hot sauce, 1/2 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning. Refrigerate until ready to assemble. (Can be made a day ahead.)

In a small bowl, mix the prepared Carolina-style vinegar BBQ sauce with 1 tbsp apple cider vinegar and 1 tsp brown sugar. Stir until sugar dissolves and adjust to taste—should be tangy and slightly sweet. Warm slightly if desired.

Butter one side of each slice of sourdough. Heat a clean skillet or griddle over medium heat and toast buttered sides until golden brown and crisp, about 1–2 minutes per side. Alternatively, grill the bread in the oven under the broiler briefly.

To assemble each sandwich: spread about 1.5 tbsp smoked paprika aioli on the bottom slice of toasted sourdough. Place a cornflake-crusted chicken cutlet on top, spoon 1–2 tbsp of the Carolina BBQ sauce over the chicken, add 1 oz (about 2 slices) Manchego cheese, and a heaping 1/4 cup caramelized onions. Add pickles if using. Top with the other slice of sourdough spread lightly with aioli. Press gently.

Serve immediately while chicken is hot and crust is crisp. Cut in half and serve with extra Carolina BBQ sauce and smoked paprika aioli on the side.