Crispy Corn Flake Chicken Balls (McDonald's Challenge)

Ingredients

• 500 g Chicken Breast (cut into bite‑size cubes)
• 1 tsp Salt
• ½ tsp Black Pepper (freshly ground)
• ½ cup All-Purpose Flour
• ¼ cup Potato Starch
• ¼ tsp Turmeric Powder
• 1 large Egg (beaten)
• 2 Tbsp Milk
• 1 cup Corn Flakes (crushed into coarse crumbs)
• 2 cups Cooking Oil (neutral oil such as canola or vegetable, for deep frying)

Instructions

1. Cut and Season Chicken

   Trim any excess fat, then cut the chicken breast into bite‑size cubes. Sprinkle with salt and black pepper and toss to coat evenly.

   Time: PT5M

2. Prepare Dry Coating

   In a mixing bowl combine the all‑purpose flour, potato starch, and turmeric powder. Whisk to distribute evenly.

   Time: PT3M

3. Make Egg‑Milk Wash

   In a small bowl beat the egg with the milk until smooth.

   Time: PT2M

4. Crush Corn Flakes

   Place corn flakes in a shallow plate and crush them with your hands or a rolling pin until they form coarse crumbs.

   Time: PT2M

5. Coat the Chicken

   Working one piece at a time, dredge the chicken in the flour‑starch mix, dip into the egg‑milk wash, then roll in the crushed corn flakes. Place coated pieces on a clean plate.

   Time: PT5M

6. Heat Oil

   Add cooking oil to the frying pan to a depth of about 1‑2 inches. Heat over medium‑high until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

7. Fry the Chicken Balls

   Carefully lower a few coated chicken pieces into the hot oil. Fry for 3‑4 minutes, turning once, until golden brown and cooked through.

   Time: PT5M

   Temperature: 350°F

8. Drain and Serve

   Remove the fried chicken balls with tongs and place on paper towels to drain excess oil. Serve hot with your favorite dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

15 g

Fat

12 g

Fiber

1 g