4 chicken breasts
100g gluten free plain flour
pinch of cayenne pepper
3 medium eggs, beaten
250g fine gluten free breadcrumbs
100g cornflakes, crushed
3 tbsp sunflower oil
potato wedges to serve
Preheat the oven to 220°C/425°F/gas mark 7. You will need three bowls. Place the gluten free flour, a pinch of salt and cayenne pepper into the first.
Crack open the eggs into the second bowl. In the third bowl, mix the breadcrumbs, corn flakes and the oil.
Dip each chicken portion into the gluten free flour, then the egg, then the gluten free breadcrumb mix - making sure each piece is thoroughly coated.
Put the chicken on a foil-lined baking tray and bake for 30 minutes, until golden brown
Recipe adapted from: Good Food