Finn-Erik Cooks - Corn Flakes Chicken

Recipe below video.

Chicken feast for two:

• 2 chicken breast filets - around 200 grams each
• 300 grams of Kellogg's Corn Flakes
• 3 dl of buttermilk (Kefir)
• 1 small can of corn
• 3 dl small peas (Petit pois)
• 1 lemon
• Olive oil

Spiced butter:

• 1 dl butter (Olivero)
• 1 1/2 tbs barbecue spice mix (Grillkrydder)
• 2 ts onion powder
• 1 ts Curry powder
• Fresh ground black pepper

Start out by making the spiced butter.
I'm using the brand Olivero, which is a mix of butter and olive oil. This makes it softer and more smooth to work with, for this purpose.
If you wanna use pure butter, you can, just make sure that it's room temperature before you start.

​Mix butter and spices in a bowl using a spatula. Ground in some black pepper.

You need to use quite a bit more spices, than one would think, to have the butter work. Taste and adjust to your palette.

Put in fridge until serving.

Next make the corn flakes crust.
Put corn flakes in blender and crush it. You wanna aim for a texture that is medium to fine. Different sizes of flakes just makes it look better.
If you get the mix too fine, like flour, you'll just end up with a very thin crust.

​Flattening the chicken.

Slice the filet so that it has the largest surface. 

Check video if you need advice.

Beat the filet to flatten it further. 
This process also helps tendering the meat.

​Spice rub for the chicken:

• Smoked sea salt (Arctic Salt)
• Curry powder
• Fresh ground black pepper
• Sweet smoked paprika (Regular smoked paprika also works)

Rub your chicken in spice mix. Let it sit for 5-10 minutes.

Prepp for the frying.
Pour your buttermilk in a bowl and the crushed corn flakes in a large container.
Have a plate ready for the dipped chicken.

Dip the filets in buttermilk and then cover in crushed corn flakes. Squeeze the crust tight on to the chicken. Make sure all parts are covered.

Cook peas and corn in boiling water with salt. Add a splash of olive oil, salt and pepper when heated. Blend.

Fry the filets in a hot pan (I use 7 out of 9) using olive oil. The crust will absorb oil, so make sure you refill the pan as you go along.

PS! - If you're making this dish for many people, set the oven to 75 degrees Celcius, to keep the filets warm while frying the lot.

Plate the dish, starting with peas and corn. Add the crusted chicken and put some nice spiced butter on top. Serve with a slice of lemon to squeeze on top. Enjoy! :)