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Baked Corn Flakes Chicken

Ingredients

  • 3 pounds chicken pieces , (without or with skin) rinsed and dried
  • 4-5 cups Kellogg's Corn Flakes cereal , crushed (it should be about 4 to 5 cups after crushing)
  • ½ cup ** Italian style bread crumbs (I used Contadina) to add additional flavor
  • 1 egg
  • 1 cup fat-free milk
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon ** paprika
  • 1 ½ - 2 tablespoons ** Dijon Mustard
  • 3 tablespoons margarine or butter , melted
  • 2 lemons , slice ** to garnish
  • Fresh thyme ** to garnish
  • Nonstick cooking spray
  • ** Indicates these ingredients can be optional to add flavor- listed above and more below
  • All extra optional Flavorings
  • ** ½ tablespoon hot pepper sauce
  • ** ½ tablespoon garlic powder
  • ** 1 teaspoon chili powder
  • ** 1-2 tablespoons parmesan cheese (added to the corn flake mixture)
  • ** ½ cup pecans , chopped and crushed (added to the corn flake mixture)

Instructions

  • Place corn flakes in a bowl or sealed bag and crush with hand. Measure and combine crushed corn flakes cereal and optional seasoned bread crumbs in bowl large enough to bread chicken 1 at a time. Add pecans if desired and toss to mix. Set aside.
  • In medium mixing bowl, beat egg and milk slightly. Add flour, salt, pepper, mustard and any optional flavorings. Mix until smooth. **If adding spicy ingredients, omit the egg until all ingredients are mixed. Use a spoon to taste batter to liking, than add egg and mix to combine.
  • Open chicken package and using a knife remove any undesired skin or fat. Wash all pieces under water and dry with paper towel. Next, dip chicken in batter. Then coat with cereal mixture. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with melted margarine.
  • Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. For food safety, internal temperature of the chicken should reach at least 165 degrees F. Do not turn chicken while baking. Cover with foil only if needed to keep larger chicken pieces from having burnt crust while baking longer Serve hot.