Tuesday, 2 May 2017


Did you see my Crackin' Cornflake Fried Chicken? Well obviously I had to go ahead and make a vegetarian version for the veggie at home and so out came the trusty Quorn chicken pieces. I wasn't sure that they would work being soaked in buttermilk and then being deep fried in a herb and spice flavored flour and cornflake coating but they worked incredibly well. They were just as good as the cornflake chicken in my opinion and so make a great healthier alternative whilst also being a new way to make those Quorn pieces more exciting!

Other vegetarian "chicken" products are available of course but I only really know that this recipe works with Quorn so use something else at your own risk. This will probably work with the Quorn chicken style fillets as well though, you may just need to fry them for a little longer as they are a little bigger (make sure they are defrosted as well!).

That is all! Don't be making any changes to that herb and spice cornflake/flour mix if you haven't tried it before. It's delicious. Be careful with that oil again peeps. Have a damp towel to hand in case of a fire and make sure the pets (and kids!) are right out the way before you get that oil on. Lets get frying;

Cornflake Fried Quorn

300g Defrosted Quorn Chicken Style Pieces
250ml Buttermilk
1 Tbsp Worcestershire Sauce
100g Cornflakes
200g Plain Flour
2 Tsp Sea Salt
1 Tbsp Paprika
1/2 Cayenne Pepper
1 Tsp Ground Black Pepper
2 Tsp Oregano
Sunflower Oil For Frying 

  1. Begin by placing the Quorn pieces into a large bowl and pour the buttermilk and Worcestershire sauce over them. Get your hands in and make sure all the Quorn is coated in the buttermilk (make sure you have hot soapy water ready to wash your hands afterwards). Leave to rest covered in the fridge for at least 2 hours (preferably overnight).
  2. Once the Quorn has finished it's buttermilk bath, take the cornflakes and bash them up into smaller pieces (pieces around the size of your little finger nail). Mix these bashed cornflakes with the flour, sea salt, paprika, cayenne pepper, black pepper and oregano and arrange them evenly on a large plate.
  3. Get a large frying pan on the hob with enough oil to be 2 inches deep. Carefully heat the oil to 180 degrees using a thermometer (or you can test by throwing in some of the cornflakes mixture - it should fizz and brown within 3 minutes).
  4. With everything ready you can begin frying. Take the Quorn out of the fridge. Take out a couple of pieces using a metal slotted spoon and allow any excess to drip off before placing in the plate with the cornflake mixture. Coat the Quorn all over with the cornflake mixture and then add the coated pieces carefully to the oil. 
  5. Fry for around 3 minutes, turning the pieces halfway through until all the coating on the Quorn is golden brown. Remove the Quorn from the oil with the spoon and place on a wire rack. Dab off any excess oil with kitchen paper.
  6. Repeat this process with all the Quorn pieces until they are all golden brown. Make sure the temperature of the oil stays around 180 degrees and you can fry as much Quorn as you like as once (as long as it doesn't overcrowd the pan!) to get everything fried as quickly as possible. 
You can keep the Quorn warm in the oven after you have removed it from the pan if you wish but only on a low heat and not for too long as the Quorn will become very dry. Once you are ready to tuck in, grab yourself a little BBQ sauce or mayo for dipping and get stuck in. The crispy cornflake coating on these Quorn pieces is divine whilst the soaking in buttermilk process keeps the insides are moist and delicious. I might even go as far as saying that I enjoyed them as much as Quorn's very own southern style chicken bites. Controversial, but that is how much that I think these cornflake fried Quorn bites are quality!

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