Easy Flake Chicken Recipes

Steps:

• Dip chicken in melted butter.
• Roll chicken in frosted flakes, garlic and pepper.
• Place pieces of chicken skin side up not touching on a greased cookie sheet. Sprinkle with remaining butter and crumbs.
• Bake at 350 degrees about 1 hour or until done.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small cup combine the salt, pepper, olive oil and milk. Mix well and pour the mixture into a 9x13 inch baking dish. Add the cubed chicken and cover with cornflake crumbs. Bake in the preheated oven for 25 minutes, until the crumbs are crisp.

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.

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir milk, egg, flour, garlic powder, salt, and black pepper together in a bowl.
• Dredge each chicken breast in milk mixture; roll in cornflakes to coat. Transfer to a baking sheet or dish.
• Bake until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Pound chicken between 2 sheets of plastic wrap to an even 1/2-inch thickness.
• Whisk together egg and milk in a shallow bowl. Crush cornflakes into another shallow bowl and toss with 1/4 teaspoon each of salt and pepper.
• Heat oil in a small nonstick skillet over medium heat until hot.
• Meanwhile, sprinkle chicken with 1/4 teaspoon each of salt and pepper. Dredge in egg mixture, letting excess drip off, then in cornflakes, pressing to help adhere.
• Fry chicken, turning once, until golden and just cooked through, 5 to 6 minutes total. Drain on paper towels.
• Serve with: smashed potatoes and peas

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.