1/3 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 teaspoons paprika
1/2 teaspoon dried minced onion
1/8 teaspoon dried oregano
1/4 teaspoon dried basil
1 tablespoon dried thyme
1/4 teaspoon dried marjoram
1 teaspoon dried sage
3 slices cooked chicken breast meat
Heat oil in a large skillet over medium heat. Saute cornflakes in oil until golden brown, about 5 minutes. Remove from heat. Stir the flour into the skillet; cook, stirring constantly, until the flour has just begun to soak into the bottom of the skillet. Quickly stir in the paprika, onion, oregano, basil, thyme and marjoram; cook 1 minute. Stir in the chicken breast meat. Cook for about 1 minute. Drop by tablespoonfuls onto the platter. Cover and refrigerate for at least 1 hour.
Very good and bad note about this. Mine turned out pretty rotten.
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