Baked Cornflake Chicken Recipe Recipe For Shrimp

BAKED CORNFLAKE CHICKEN

Steps:

• Preheat the oven to 200°C/400°F.
• Combine the corn flakes and spices in a food processor and blend until fine. Place the crumbs in a large, flat bowl.
• Place flour into another flat bowl and season with salt and pepper.
• Beat the eggs into a third bowl.
• Season the chicken with salt then cover in the seasoned flour. Coat in the beaten egg next followed by the seasoned crumbs. Make sure the chicken is well covered at every step.
• Place the chicken on a wire rack set over a baking dish/sheet.
• Place in the oven and allow to bake for 30-40 minutes or until the chicken is golden brown and cooked through.
• Remove from the oven and serve with side dishes of your choice.

CORNFLAKE CHICKEN

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with foil and coat with cooking spray.
• Place the milk and eggs in a bowl; whisk to combine.
• In a food processor pulse together the cornflakes, smoked paprika, onion powder, sugar, salt and pepper until coarse crumbs form.
• Pour the cornflake mixture onto a plate.
• Season the chicken pieces with salt and pepper to taste.
• Dip each chicken piece into the milk mixture, then roll in the cornflakes.
• Place the chicken on the baking sheet in a single layer. Coat the tops of the chicken tenders with cooking spray.
• Bake for 15 minutes or until chicken is cooked through and crispy. Sprinkle with parsley and serve.

HOT HONEY BANGIN' CRUNCHY CORNFLAKE BAKED CHICKEN

Steps:

• Preheat the oven to 400 degrees F.
• Add the cornflakes to the bowl of the food processor and pulse until they reach a fine crumb similar to breadcrumbs. Transfer mixture to a medium bowl and whisk in the paprika, onion powder, garlic powder, black pepper and salt until well combined.
• In a separate medium bowl, whisk together the eggs and almond milk. Set aside.
• Line a large baking sheet with an oven safe wire metal rack. Spray with nonstick cooking spray.
• Dip each chicken thigh into the egg mixture, then use a tong to grab each chicken thigh and toss generously into the breadcrumb mixture to completely coat with breadcrumbs. Use tongs to transfer to the wire rack. Repeat with remaining chicken pieces.
• Generously spray the tops of the chicken thighs with nonstick spray. Bake in the oven for 20-25 minutes until cooked through and temp reaches 165 degrees F with a meat thermometer.
• Right before serving, make the quick hot honey: add honey and hot sauce to a small bowl, microwave for 10-15 seconds. Taste and add more hot sauce to adjust to your liking. Drizzle honey over the chicken before serving or use it as a dip for the chicken.

BAKED CORNFLAKE CHICKEN

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).

BAKED CORNFLAKE CHICKEN STRIPS

Steps:

• Preheat oven to 400°F
• Finely crush cornflakes.
• Mix together cornflakes, flour, seasoning salt, pepper and poultry seasoning.
• Beat eggs with water. Dip chicken strips in egg mixture and then roll in cornflake mixture. Press mixture firmly onto chicken to coat well.
• Lay chicken strips on baking sheet lined with parchment paper. Drizzle with olive oil.
• Bake for 30 minutes or until chicken is tender and cooked throughly.
• *Baking time varies depending on size of strips*.
• Serve with your favorite dipping sauce.
• These can also be fried in oil for 6-8 minutes but I prefer baking to keep them healthier.

CORNFLAKE CRUSTED CHICKEN

Steps:

• preheat oven to 400 degrees.
• salt, pepper and put chicken poultry seasoning on breast front and back.
• mix egg and water in a bowl.
• crush cornflakes and mix in butter ( i use land of lakes) and more chicken poultry seasoning to taste.
• dip breast into egg/water mixture and roll in the cornflake crust to coat. Mixture will be moist so you may have to pat it on there.
• I also make extra crust if needed and pat it onto tops of breast once I place them onto my baking sheet.
• bake at 400 for about 30 mins or untill done.
• I serve with a veggie on side and mashed potatoes with white peppered gravy. I always serve extra gravy to dip chicken inches.

CRISPY BAKED CORN FLAKE CHICKEN

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.