Name: Cornflake-Crusted Fried Chicken with Chili Oil and Green Salad with Buttermilk–Miso Dressing
Prep time: 30 min
Cook time: 50 min
Total time: 260 min
Ingredients: 4 breasts (boneless, or thighs); 1 cup buttermilk; 1 teaspoon salt; ½ teaspoon black pepper; ½ tsp smoked paprika (optional ); 4 cups cornflakes (crushed (until coarse crumbs)); 1 cup all-purpose flour; 2 boiled eggs (beaten); Peanut oil (for frying); 1 cup green peanut oil ((or regular peanut oil + a few fresh herbs for “green” aroma)); ¼ cup dried Er Jing Tiao chilies (roughly chopped); 1 tbsp Sichuan peppercorns; 2 cloves garlic (smashed); 1 inch ginger (sliced); 1 teaspoon sugar; 1 teaspoon soy sauce (optional); 6 cups mixed greens ((like butter lettuce, arugula, or baby kale)); 1 small cucumber (sliced); 1 small avocado, sliced (sliced, optional); ¼ cup radish (thinly sliced, optional); ¼ cup buttermilk; 2 tablespoons white miso paste; 1 tablespoon rice vinegar; 1 tablespoon honey (or maple syrup); 2 tablespoons olive oil; Salt and pepper to taste

Cornflake-Crusted Fried Chicken with Chili Oil and Green Salad with Buttermilk–Miso Dressing

Cornflake-Crusted Fried Chicken with Chili Oil and Green Salad with Buttermilk–Miso Dressing

It’s basically a fusion dish: classic Southern-inspired fried chicken meets Asian-style chili oil and miso dressing—a mix of comfort and bold, modern flavors.

Here’s what it is, broken down:

Cornflake-Crusted Fried Chicken:Instead of using just flour or breadcrumbs, the chicken is coated in crushed cornflakes before frying. That gives it an extra-crunchy, golden crust that stays crisp even after it’s cooked.

Chili Oil with Green Peanut Oil and Er Jing Tiao Chilies:

Chili oil adds heat, depth, and a bit of smokiness. Using green peanut oil adds a nutty, fresh aroma.Er Jing Tiao chilies are a distinct Sichuan variety—moderately spicy, fruity, and aromatic—so the oil likely has a rich, complex flavor with both heat and fragrance.

Side Green Salad with Buttermilk Miso Dressing:

A refreshing counterpoint to the spicy, crunchy chicken.

The buttermilk miso dressing would be creamy, tangy, slightly sweet, and savory—balancing the richness of the fried chicken and spice of the chili oil.

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Prep Time 30

Cook Time 50

Marinating Time 3

Total Time 4 20

Course Dinner, Lunch, Main Course

Cuisine American, Asian, International

Servings servings

Calories 1314 kcal

Ingredients

CORNFLAKE-CRUSTED FRIED CHICKEN

4 breasts boneless, or thighs
1 cup buttermilk
1 teaspoon salt
½ teaspoon black pepper
½ tsp smoked paprika optional
4 cups cornflakes crushed (until coarse crumbs)
1 cup all-purpose flour
2 boiled eggs beaten
Peanut oil for frying

CHILI OIL with GREEN PEANUT OIL & ER JING TIAO CHILIES

1 cup green peanut oil (or regular peanut oil + a few fresh herbs for “green” aroma)
¼ cup dried Er Jing Tiao chilies roughly chopped
1 tbsp Sichuan peppercorns
2 cloves garlic smashed
1 inch ginger sliced
1 teaspoon sugar
1 teaspoon soy sauce optional

GREEN SALAD with BUTTERMILK–MISO DRESSING

6 cups mixed greens (like butter lettuce, arugula, or baby kale)
1 small cucumber sliced
1 small avocado, sliced sliced, optional
¼ cup radish thinly sliced, optional
¼ cup buttermilk
2 tablespoons white miso paste
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
2 tablespoons olive oil
Salt and pepper to taste

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Instructions

CORNFLAKE-CRUSTED FRIED CHICKEN

In a bowl, combine the chicken, buttermilk, salt, pepper, and paprika. Cover and refrigerate 2–4 hours (overnight is best).
Place flour on one plate, beaten eggs on another, and crushed cornflakes on a third.
Shake off excess buttermilk. Dredge each piece in flour, dip in egg, then press into cornflakes to coat evenly.
Heat peanut oil (about 1½ inches deep) in a skillet to 170°C / 340°F. Fry chicken until golden and crisp, about 4–5 minutes per side depending on thickness. Drain on a wire rack or paper towels.

CHILI OIL with GREEN PEANUT OIL & ER JING TIAO CHILIES

In a small saucepan, combine oil, garlic, ginger, and peppercorns. Heat gently until fragrant (about 120°C / 250°F). Do not let the garlic burn.
Turn off heat. Carefully add chopped chilies. Let steep for 10–15 minutes.
Stir in sugar and soy sauce. Strain if desired, or keep the solids for texture.

GREEN SALAD with BUTTERMILK–MISO DRESSING

Whisk together all dressing ingredients until smooth and creamy. Adjust seasoning to balance tangy/salty/sweet.
Toss greens and veggies lightly with dressing just before serving.
Place a piece (or two) of the crispy chicken on a plate, drizzle the chili oil over it, and serve with the dressed green salad on the side.

Start Cooking

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 1314kcal (66%)Carbohydrates: 80g (27%)Protein: 61g (122%)Fat: 85g (131%)Saturated Fat: 17g (106%)Polyunsaturated Fat: 22gMonounsaturated Fat: 40gCholesterol: 276mg (92%)Sodium: 1463mg (64%)Potassium: 1562mg (45%)Fiber: 11g (46%)Sugar: 20g (22%)Vitamin A: 5706IU (114%)Vitamin C: 47mg (57%)Calcium: 160mg (16%)Iron: 23mg (128%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword comfort food, fried chicken, salad, spicy

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Cornflake-Crusted Fried Chicken with Chili Oil and Green Salad with Buttermilk–Miso Dressing