CRISPY BAKED CORN FLAKE CHICKEN
I took a recipe off a box of baking mix and altered it to make it easier. The result was this moist oven-fried chicken with a thick golden coating that's a lot crisper than the original. -Angela Capettini, Boynton Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 425°. Drizzle butter in a 13x9-in. baking dish. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat., Arrange chicken in prepared dish, meatier side down. Bake, uncovered, for 20 minutes. Turn chicken over; bake until a thermometer reads 170°-175°, 10 to 15 minutes longer.
Nutrition Facts : Calories 534 calories, Fat 18g fat (7g saturated fat), Cholesterol 143mg cholesterol, Sodium 972mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 1g fiber), Protein 46g protein.
CORNFLAKE-CRUSTED BAKED CHICKEN
This chicken has the satisfying crust of its fried cousin, but it's baked instead, making it a healthier dinner alternative.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Rinse chicken, and pat dry. Season generously with salt and pepper.
- In a small bowl, whisk egg with 1 tablespoon water. In a large bowl, mix cornflakes with oil, cayenne, and 1 teaspoon salt.
- Working with one piece at a time, dip chicken in egg mixture, then coat with seasoned cornflakes, pressing flakes to help them adhere. Transfer coated pieces to a rimmed baking sheet.
- Bake until golden brown and crisp, about 30 minutes. Sprinkle with salt and pepper before serving.
Nutrition Facts : Calories 415 g, Fat 19 g, Protein 4 g
OVEN-FRIED CHICKEN WITH A CORN FLAKE CRUST
For Chicken with a Corn Flake Crust, reduce the fat, remove the chicken skin before coating.
Provided by Irma S. Rombauer
Categories Chicken Bake Quick & Easy
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Dip the chicken pieces in the egg mixture, then coat with the corn flake mixture, patting with your fingers to make the crumbs adhere. The chicken can be prepared to this point up to 3 hours in advance and kept, uncovered, in the refrigerator. Arrange the chicken skin side up on the baking sheet. If you wish, drizzle over the chicken:
- 2 to 3 tablespoons melted butter
- Bake until the chicken is crisp and golden, 45 to 60 minutes. Serve immediately or at room temperature.
CHICKEN BAKED IN CORNFLAKE CRUMBS
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Line a cookie sheet with aluminum foil and spray the foil with cooking spray.
- Shake the hot sauce into the buttermilk and pour into a shallow dish. Place the cornflake crumbs in another shallow dish. Dip each piece of chicken in the buttermilk, and then roll it in the crumbs. Place the coated chicken pieces on the cookie sheet and sprinkle with salt and pepper.
- Bake the chicken until the crust is golden brown and the meat is no longer pink at the bone, about 1 hour. Check this with the point of a sharp knife. Remove the pieces from the pan and serve while the chicken is warm.
PARMESAN CORNFLAKE CHICKEN
"This recipe is so delicious. I especially like it because you get that fried-chicken taste without the mess or lengthy frying time." Claudia Ruiss - Massapequa, New York
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a shallow bowl, combine the first six ingredients. Place butter in another shallow bowl. Dip chicken in butter, then roll in cornflake mixture. , Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until chicken juices run clear.
Nutrition Facts : Calories 404 calories, Fat 25g fat (14g saturated fat), Cholesterol 124mg cholesterol, Sodium 768mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein.
CHICKEN IN CORN FLAKES
Make and share this Chicken in Corn Flakes recipe from Food.com.
Provided by William Uncle Bill
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F degrees.
- Remove and discard any fat off chicken breasts and place chicken in a large mixing bowl.
- Add mayonnaise and coat chicken well.
- Crush corn flakes (not too fine) and place in a plastic bag.
- Add sesame seeds, granulated garlic powder, salt and pepper and shake well to mix.
- Drop coated chicken pieces into the plastic bag one at a time and shake well to coat.
- Arrange chicken in an oven-proof baking dish or casserole dish.
- Bake in preheated 350°F oven uncovered for 30 to 40 minutes or until chicken is cooked through.
- You can also use other chicken parts, just make sure that the chicken is cooked through with no pink showing when done.
OVEN FRIED CHICKEN WITH CORN FLAKES
Enjoy the crunch and tender flavor of everyone's favorite picnic chicken without the greasy mess. Dry cereal flakes are the secret time-saver.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray rack in broiler pan with cooking spray.
- In shallow bowl, place crushed cereal. In another shallow bowl, beat remaining ingredients except chicken with fork until well blended. Dip chicken pieces into egg white mixture; coat with cereal. Place on rack in broiler pan.
- Bake about 45 minutes or until thermometer inserted in center of breast reads 170°F and in center of thighs, legs and wings reads 180°F.
Nutrition Facts : Calories 300, Carbohydrate 11 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 1 g, TransFat 0 g
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BEST OVEN-FRIED CHICKEN - THE ANTHONY KITCHEN
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3.8/5 (20)Total Time 1 hrCategory Dinner, Main CourseCalories 510 per serving
- Add the cereal and all of the spices to the bowl of food processor fitted with the blade attachment and pulse until the cornflakes turn to crumbs. Drizzle in the oil through the feed tube and pulse just until evenly distributed. See notes if you do not have a food processor.
- To set up your dredging station, set out 3 shallow dishes. Add 1 cup of flour to the first dish. Add the eggs and mustard to the second dish and whisk until the eggs are completely broken up. Lastly, add the Cornflake mixture to the third bowl.
- Dredge each piece of chicken in the flour, shaking off any excess. Then, dip both sides in the egg mixture, followed by a thorough coating of the Cornflake crumbs.
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