Cornflake-Crusted Chicken

Cornflake-Crusted Chicken

with Sweet Potato Mash and Garlic-Maple Dip

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Cooking crispy breakfast cereal-coated chicken isn't hard when you follow our easy steps! All that’s left to do is to bake and enjoy with garlicky broccoli and sweet potato mash. Don't forget the delicious DIY garlic-maple dip to serve on the side!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs/Leg

2 tbsp

Maple Syrup

340 g

Sweet Potato

2 tbsp


(ContainsEgg/Oeuf, Sulphites/Sulfite, Mustard/Moutarde)

1 cup

Corn Flakes


6 g


227 g

Broccoli, florets

1 unit


Not included in your delivery

2 tbsp

Unsalted Butter*


1.5 tbsp


½ tsp

Salt and Pepper*

2 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3305 kJ
Calories790 kcal
Fat40 g
Saturated Fat12 g
Carbohydrate70 g
Sugar23 g
Dietary Fiber9 g
Protein41 g
Cholesterol205 mg
Sodium970 mg
Utensilsarrow down iconarrow down icon
Shallow Dish
Silicone Brush
Measuring Spoons
Rolling Pin
Baking Sheet
Parchment Paper
Large Pot
Small Bowl
Large Non-Stick Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Add cornflakes to a large zip-top bag. Seal shut. Using a rolling pin, crush cornflakes into a breadcrumb-like texture. Add crushed cornflakes to a shallow dish. Season with salt and pepper. Brush 1/2 tbsp mayo (dbl for 4 ppl) over tops of chicken, then press mayo-coated tops into cornflakes.


Add chicken to a parchment-lined baking sheet. Press any remaining cornflake crumbs on top, then drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Bake chicken in the middle of the oven, until cooked through, 20-25 min.**


Peel, then cut sweet potatoes into 1/2-inch pieces. Combine sweet potatoes, 1 tsp salt (dbl for 4 ppl) and enough water to cover (approx. 1-2 inches) in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat.


While sweet potatoes cook, cut broccoli into bite-sized pieces. Zest, then cut lemon into wedges. Peel, then mince or grate garlic. Mix together half the maple syrup, remaining mayo, 1 tsp lemon zest and 1/4 tsp garlic (dbl both for 4 ppl) in a small bowl. Season with salt and pepper. Set aside.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil and 1 tbsp butter (dbl both for 4 ppl). Stir together, until butter melts, 30 sec. Add broccoli, remaining garlic and 1 tbsp water (dbl for 4 ppl). Stir together. Cover and cook, stirring occasionally, until broccoli is tender, 5-6 min. Season with salt and pepper.


Reserve 2 tbsp of potato water (dbl for 4 ppl), then drain and return sweet potatoes to the same pot, off heat. Using a potato masher, mash in remaining maple syrup, reserved water and 1 tbsp butter (dbl for 4 ppl), until smooth. Season with pepper. Divide broccoli, mash and chicken between plates. Serve with maple dip on the side. Squeeze over a lemon wedge if desired.