2 People

20 minutes


Samantha Tam
Heimao Foods

Crunchy chicken fingers


180g chicken fillet, cut into 4 equal strips
40g cornflakes, crushed
2 tablespoons plain yoghurt
1 tablespoon oil
Salt and white pepper to taste


Frying pan
Large bowl
Chopping board
Sharp knife


  1. Put the chicken, yoghurt, salt and white pepper in the large bowl. Leave to marinate for 10 minutes.
  2. Remove the chicken from the marinade and coat in crushed cornflakes. Lightly press down to make sure the chicken is coated on all sides.
  3. Heat the oil in the frying pan over a medium heat. Add the chicken and pan-fry for 4-5 minutes on each side until the chicken is cooked.

   Cooking Tips

  • Add a little garlic powder, paprika or chilli powder to the crushed cornflakes for extra flavour.
  • Make sure you shake off any excess yoghurt before coating the chicken in the cornflakes. This will help the cornflakes stick to the meat.
  • If cooking for someone with a dairy intolerance, substitute the yoghurt for two beaten eggs.

Nutrition Advice

  • Chicken is an excellent source of protein, providing all the amino acids essential for human health.
  • Yoghurt is a good source of probiotics, which can maintain the microflora of the intestines that are necessary for a healthy digestive and immune system. As a dairy product, it also provides a great source of vitamin D and calcium. For a healthier alternative, use plain yogurt labeled “low-fat”.
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