Hot chicken with crispy chicken, prosciutto and OKA
- Preparation 15 minutes
- Cooking 20 minutes
- Servings 3 to 4
- Freezing Not recommended
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🍗 The Quebec classic that goes in the oven without compromise
Hot chicken is the very definition of Quebec comfort food, and this version with Corn Flakes-breaded crispy chicken, crumbled prosciutto and melted OKA cheese pushes the classic to its absolute limits. Forget the deep fryer: the oven-baked golden breading rivals any roadside diner, and the crispy prosciutto adds a salty dimension the traditional version simply doesn’t have. Perfect for hockey night, a lazy Friday evening or a group dinner where nobody wants to cook anything complicated. Also spectacular in the air fryer for an even crunchier result.
🔥 Crunch under the gravy, stretchy cheese and zero regrets
The magic of this hot chicken is all in the assembly: the toasted country bread holds up under the weight of the piping hot gravy without getting soggy, the breaded chicken keeps its crunch even when covered in sauce, and the OKA cheese melts just enough to tie everything together without drowning the textures. The peas bring their touch of sweetness and colour, staying true to tradition. This is an unpretentious dish that impresses with every bite. The kind of recipe you make three times in the same month without getting tired of it.
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🧪 Baking powder in the breading
The baking powder isn’t there by accident: it creates microbubbles during baking that make the Corn Flakes breading even airier and crunchier. It’s the secret to getting a result that rivals deep frying without ever touching a pot of oil. Don’t skip it, even if the amount seems small — the impact on texture is remarkable.
🫒 Olive oil is the key to golden perfection
Drizzle both sides of the strips generously before baking. The oil allows the Corn Flakes to brown evenly and achieve that deep crunch normally associated with fried chicken. Without enough oil, the breading stays pale and dry rather than golden and crunchy.
🥓 Perfectly crispy prosciutto
Bake prosciutto on a separate sheet to control its cooking independently from the chicken. Watch it closely, as it goes from tender to burnt in just a few seconds. The ideal texture is like a cracker that crumbles between your fingers — it will add an incomparable salty crunch to the final assembly.
🧀 OKA cheese, a deliberate choice
OKA cheese melts while keeping its structure, which is perfect for a layered assembly like hot chicken. Its mild, buttery flavour pairs naturally with the gravy without overpowering the other elements. Grate it rather than slicing it to ensure even melting on every bite.
🍳 The air fryer alternative
If you own an air fryer, the breaded chicken strips are spectacular in it: 200 °C (400 °F) for 12 to 15 minutes, flipping halfway through. Don’t overcrowd the basket to ensure optimal air circulation. The result is even crunchier than oven-baked, with a breading that snaps under the teeth like real deep-fried chicken.
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- 2 Exceldor chicken breasts (400 g / 14 oz total), cut into strips
- Olive oil
- 1 ½ cups (375 ml) Corn Flakes cereal, crushed by hand
- 1 tbsp (15 ml) smoked paprika
- 1 tbsp (15 ml) flour
- 1 tsp (5 ml) baking powder
- ½ tsp (2.5 ml) Italian seasoning
- 10 slices prosciutto
- 4 slices large rustic bread, toasted
- 190 g (6.7 oz) OKA cheese, grated
- 2 × 398 ml cans hot chicken sauce (store-bought), very hot
- About 2 cups (500 ml) frozen peas, cooked and warm
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Preparation
- Preheat oven to 200 °C (400 °F). Line two baking sheets with parchment paper.
- Cut chicken breasts into strips and flatten slightly with the palm of your hand.
- Place strips in a bowl, drizzle with olive oil and mix well. Set aside.
- In a large bowl, combine crushed cereal, smoked paprika, flour, baking powder and Italian seasoning. Season with salt and pepper; mix.
- Coat each chicken strip in the breading mixture, pressing firmly to adhere.
- Place strips on a baking sheet and drizzle both sides with olive oil. Bake 15 to 20 minutes until cooked through.
- On the other baking sheet, bake prosciutto about 10 minutes until crispy. Crumble and set aside.
- Assemble the hot chickens: layer toasted bread, crispy chicken, OKA cheese, piping hot sauce, crumbled prosciutto and peas. Serve immediately.
Absolutely. Rice Krispies or even crushed panko work very well. The idea is to have a dry, light breading that crisps up in the oven. Corn Flakes remain the classic choice because they give a unique texture, almost like fried chicken, but the key is to crush whichever cereal you choose so it adheres to the strips.
In the spirit of a true Quebec diner-style hot chicken, yes. Canned sauce is thick, well-seasoned and tastes exactly like the one from our childhood. If you prefer a homemade version, a classic brown gravy with chicken broth and cornstarch will do the trick, but the result will be different. Heat it well — it must be piping hot at assembly time.
The breaded chicken can be prepared up to 24 hours in advance and kept in the refrigerator on the baking sheet, uncooked. The crispy prosciutto can also be cooked ahead of time and stored in an airtight container at room temperature. However, final assembly must be done at the last minute: the hot sauce softens the breading if it soaks too long.
The uncooked strips freeze very well. Place them in a single layer on a baking sheet in the freezer for 2 hours, then transfer to a freezer bag. To cook, simply add 5 to 8 minutes to the cooking time without thawing beforehand. The breading stays just as crispy.
OKA cheese has a mild, melty profile that’s perfect for hot chicken, but a young gouda, Monterey Jack or even a mild block cheddar will work very well. The key is to choose a cheese that melts easily and whose flavour doesn’t overpower the sauce and prosciutto.
A creamy coleslaw with pancetta is the must-have classic to cut through the richness of the sauce and melted cheese. For added crunch on the side, my perfectly crispy baby potatoes are a natural choice that turns the meal into a complete feast. If you’re looking for something fresh and summery, my creamy corn salad brings a touch of sweetness and colour that makes a perfect contrast with the hot chicken.
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