Oven-Crisped Cornflake Chicken with Zesty Kraut Slaw
Yields: 2 Servings | Prep time: 15 min (plus marinating) | Cook time: 30–40 min
Ingredients
The Tangy Chicken Marinade
1 lb Chicken breast (sliced into thick tenders)
1 cup Unsweetened almond milk
2 tbsp Apple cider vinegar
¼ tsp Fine sea salt
The Golden Crust
¾ cup Cornflake cereal (thoroughly crushed)
¼ cup Super-fine almond flour
¼ tsp Smoked paprika
¼ tsp Cracked black pepper
⅛ tsp Salt
Citrus & Kraut Slaw
1 cup Pani Zina Raw Sauerkraut (strained, liquid kept aside)
1 cup Matchstick carrots
½ Red onion (thinly shaved)
½ Jalapeño (finely diced, seeds removed)
1 Fresh orange (zest and juice)
2 tbsp Extra virgin olive oil
2 tsp Raw honey
¼ tsp Salt
Preparation
Tenderize: In a shallow bowl, whisk the almond milk, vinegar, and salt. Submerge the chicken strips in this "cheater's buttermilk." Cover and refrigerate for at least 60 minutes (or up to 12 hours for maximum tenderness).
Assemble the Slaw: Firmly squeeze the sauerkraut to remove excess moisture (drink the reserved juice for a probiotic boost!). In a large bowl, toss the kraut with carrots, onion, and jalapeño. Whisk the orange juice, zest, oil, honey, and salt together, then pour over the vegetables. Let the flavors marry in the fridge while the chicken cooks.
Prepare for Heat: Set your oven to 350°F (175°C) and prep a baking sheet with a piece of parchment paper.
The Breading Station: In a wide dish, combine the crushed cornflakes, almond flour, and spices. Lift each chicken strip from the marinade, letting the excess drip off, then roll in the crumbs. Press the mixture firmly onto the chicken to ensure a thick coating.
The Bake: Arrange the strips on the tray. Bake for 30 to 45 minutes, or until the crust is deep golden and the chicken reaches an internal temperature of 165°F.
The Finish: Plate the hot chicken with a generous side of the chilled citrus slaw. For a sweet-heat kick, finish the chicken with a drizzle of hot honey.
