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Prep time
10 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
When I went to McDonald’s as a child, it was mostly to pick up a Monopoly piece hoping to win a million bucks, or to beef up my Beanie Baby collection. My order was always the same: McNuggets with a side of honey. Years later, working at McDonald’s in high school, I ate this addictive combo for my shift meal, every single day—for the full three weeks I worked there. I was too focused on making Big Macs "look like the picture," rather than the speed at which I made them, so McD’s and I parted ways. But that didn’t spoil my appetite for those sweet, sticky nuggets. In fact, it inspired this weeknight dinner.
Instead of straight-up honey, I like to whisk it with a good amount of melted butter. This creates a drizzle almost like caramel—perfect for shellacking thin, crunchy fried chicken. For a high crust-to-meat ratio,, the meat is pounded then coated in cornflakes. I like to grind them in the food processor for consistency. But, if you're feeling like using up less dishes (or just need to take out a little aggression), smashing them in a plastic bag with a rolling pin works too. Serve the chicken however you’d like, maybe with a side of steamed vegetables, or on top of a salad. I like to serve them McDonald’s-style, with a side of fries and squirt of ketchup. —Grant Melton
Ingredients
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6 cups
(about 150 grams) cornflakes
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2 teaspoons
kosher salt, plus more as needed
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1/2 teaspoon
freshly ground black pepper, plus more as needed
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4
(8- to 10-ounce) chicken breasts
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1/2 cup
(60 grams) all-purpose flour
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2
large eggs
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1/2 cup
(about 100 grams) canola oil, plus more as needed
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1/2 cup
(about 170 grams) honey
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1/2 cup
(113 grams/1 stick) unsalted butter
Directions
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Heat the oven to 250°F.
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In a food processor, pulse the cornflakes, salt, and pepper until finely ground—it should look like coarse sand. (This can also be done in a bag with a rolling pin if you don’t have a food processor.) Pour into a shallow dish.
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Working with one chicken breast at a time, slice down the edge of the longest side, cutting across to open it like a book, being careful not to cut all the way through. Place between two sheets of parchment and pound with a mallet or heavy bottom skillet to flatten—it should be large enough to take up a 12-inch skillet (about ¼-inch thick). Repeat with the remaining chicken.
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Place the flour into a shallow dish or plate. Crack the eggs into another shallow dish or plate and beat with a fork to combine. Season the chicken all over with salt and pepper. Working one piece at a time, coat the chicken in flour on both sides, then dip into the egg mixture, flipping to coat. Place the chicken into the cornflakes and press to adhere to the chicken. Repeat with the remaining chicken.
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In a 12-inch skillet over medium heat, warm the oil. Using some leftover crumbs, test to see if the oil is hot enough—if they sizzle, it’s ready (350°F to 360°F) . One by one, fry the chicken for 3 to 4 minutes per side, until evenly golden brown. Place the cooked chicken on a wire rack set over a sheet pan. Season with salt, then transfer to the oven to keep warm. If the oil gets low while cooking the rest of the chicken, add more as needed.
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When the chicken is done, melt the butter. Pour the honey into a small bowl and, while whisking, slowly add the melted butter. Season with salt to taste. The mixture should have the consistency of butterscotch—if it’s too thick, warm it in the microwave for a few seconds and re-whisk.
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Pour half of the mixture over the warm, crispy chicken to coat. Slice and serve with remaining honey-butter.
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