How to cook
The chicken is washed and cut into strips. Beat the eggs in a bowl and crush the cornflakes.
Season the chichen fillets with salt, black pepper and garlic powder and refrigerate them for 1 hour, so that they can absorb the aromas.
Then roll them in the eggs first, then in the flour, in the eggs again and finally, in the cornflakes.
The breaded chicken is fried in well-heated oil until they aquire a golden color. Make sure to turn them and fry them on all sides.
The crispy chicken fillets with cornflakes are ready.