Jason Alston's Cornflake-Crusted Chicken

Recipes

Cornflake-Crusted Chicken

By Jason Alston

Jason Alston is known for the smoked meats and sides he offers at Heaven’s Table, his BBQ joint in the Uptown Crossing neighborhood. But like many chefs, he started his training in the most pragmatic and nurturing of ways – as a kid cooking in the shadow of his elders.

The cornflake-crusted chicken got its inspiration from an American fast food staple. “I couldn’t afford KFC. This was our version,” Alston says. It was also one of the first things he learned to cook, at age 13, from his mom. Now, with a family of his own (he’s dad to two little boys), Alston still makes it, only he’ll often take a more modern, healthy approach by cooking it in his air fryer.

How does Alston’s hometown of Milwaukee play into all this? “The recipes remind me of how we [Milwaukeeans] make the best with what we have. This city is known for that, and definitely inspired my family with how we make and create things.”

Ingredients

Serves 3 to 4

Chicken

2 pounds chicken breast, cut into strips

2 eggs, placed in first bowl and whisked (just until scrambled)

1 cup all-purpose flour, in second bowl

3 cups of cornflakes smashed into crumbs, in third bowl

Sauce

2 cups mayo

1/2 cup white vinegar

1 teaspoon coarse black pepper

1 tablespoon of Worcestershire

1 teaspoon chili powder

Note: If you have a fish allergy, replace the Worcestershire sauce with kosher salt, to taste

Instructions

Chicken

Set up frying station with three bowls each containing eggs, flour and cornflakes. Dip chicken in flour mixture, then egg mixture, and lastly cornflake mixture.

In a cast-iron pan, add enough vegetable oil to barely submerge the chicken. Fry at 350 degrees for three to five minutes on each side, or until done. If using an air fryer, cook for 15 minutes at 375 degrees.

Serve with handmade fries or salad and the following dipping sauce

Dipping Sauce

Blend all ingredients in a medium-sized bowl. Alston describes it as similar to an Alabama white sauce.

Bio

Opening a restaurant was a dream that Jason Alston has had ever since he was a kid. He loved food even more than playing outside. His mom, uncle and grandparents taught him how to cook, and he made his first meal – fried chicken – at age 13. He then evolved and wanted to expand his knowledge of cooking. Alston received an associate degree from Milwaukee Area Technical College and a bachelor’s from Cardinal Stritch University in business management and science. He then became executive chef for SURG Restaurant Group and for Marquette University. It seemed like everywhere he went, BBQ followed. He also entered BBQ competitions, winning a few of them. He eventually reached a point when he felt ready to start his own business. Heaven's Table was established in 2018.

Jason Alston

Heaven's Table BBQ

Jason Alston

Heaven's Table BBQ

About Heaven's Table BBQ

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