Cornflake chicken dippers recipe

(681 ratings)

Cornflake chicken dippers
  • healthy
Preparation Time10 mins
Cooking Time15 mins
Total Time25 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories61 Kcal3%
Sugar0.7 g1%
Fat2.4 g3%
Saturated Fat0.8 g4%
Salt0.12 gRow 4 - Cell 2
Protein3.5 g7%
Carbohydrates6.3 g2%
Salt0.12 gRow 7 - Cell 2

These golden, crunchy chicken dippers are made with crushed Cornflakes with a hint of sweet paprika. 

Serve our homemade Cornflake chicken dippers with a three-ingredient dipping sauce made with soured cream, Philadelphia, and chives. These goujons are so simple to make in just four easy steps, which makes them a great option for making with children as seen in our featured video.


  • 250g chicken mini fillets
  • 2tbsp plain flour
  • 1tsp sweet paprika
  • 1 egg, beaten
  • 150g cornflakes, crushed
  • 2tbsp sunflower or light olive oil

For the dip:

  • 50ml soured cream
  • 50g Philadelphia
  • few snipped chives, optional

To serve:

  • mashed potatoes
  • baked beans or any veg you like




  1. Trim the chicken into equal finger-sized portions. Mix the flour and paprika together and spread onto a plate. Put the egg into a bowl and beat it with a splash of water. Spread the cornflakes onto a separate plate.
  2. Dip the chicken in the flour, next coat with the egg, then cover completely in the crushed cornflakes. Set aside, well covered, in the fridge until you want to cook.
  3. Heat the oven to 200C, gas 6. Heat the oil in a frying pan. Once hot, add the chicken and fry for 3-4mins each side until golden and crispy. They will cook more evenly if you do this in batches. Arrange the chicken on a baking tray, lined with baking parchment, and finish cooking in the oven for around 5 mins.
  4. Meanwhile, cook or heat any veggies. Mix the soured cream and Philadelphia and serve in a little pot alongside the chicken and any veg.

Top tips for making Cornflake chicken dippers

We’d recommend serving these Cornflake chicken dippers with mashed potatoes, baked beans, and vegetables of your choice.

This recipe uses mini chicken fillets but you can just opt for chicken breasts and cut them into thin strips instead.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 12 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies