Chicken In Corn Flakes Recipes

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BAKED CORNFLAKE CHICKEN



Baked cornflake chicken image

Crispy, crunchy cornflake chicken baked until golden is the perfect recipe for family dinner, served with creamy mashed potatoes and gravy.

Provided by Alida Ryder

Categories     Dinner

Time 1h

Number Of Ingredients 13

4 chicken thighs ((bone-in, skin-on))
4 chicken drumsticks
2 cups flour (seasoned with salt and pepper )
3 large eggs (beaten)
3 cups corn flakes
1 tsp salt
½ tsp black pepper
1 tsp dried oregano
1 tsp dried thyme
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
1/2 tsp chilli powder

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.

Nutrition Facts : Calories 265 kcal, Carbohydrate 13 g, Protein 28 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 223 mg, Sodium 654 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CORNFLAKE CRUSTED CHICKEN



Cornflake Crusted Chicken image

This is a variation of a recipe I had found. This is my ALL time favorite way to eat baked chicken. I can not say enough good things about this!!! Make sure to use chicken that is NOT frozen for best results. This turns out so nice and crispy. My picky daughter even eats it all up !!! We have even made chicken strips from it instead to make it more kid friendly. I serve it with white pepperd gravy to dip it in on put on top- YUM YUM..... LET ME STRESS AGAIN HOW IMPORTANT IT IS TO NOT USE FROZEN CHICKEN BREAST- IT WILL MAKE THE CRUST SOGGY ESPECIALLY ON THE BOTTOMS AS EXPEIENCED BY SOME MEMBERS

Provided by WendyTN

Categories     Poultry

Time 35m

Yield 4 breast, 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breasts
3 cups corn flakes
2 tablespoons melted butter
1 large egg
1 teaspoon water
salt
pepper
chicken poultry seasoning

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



Crispy Baked Corn Flake Chicken image

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

2 tablespoons butter, melted
1 cup crushed cornflakes
1 cup all-purpose flour
1-1/2 teaspoons seasoned salt
4 chicken drumsticks (4 ounces each), skin removed
4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
3/4 cup egg substitute

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.

BAKED CORNFLAKE CHICKEN



Baked Cornflake Chicken image

This is a good, healthy, baked alternative to fried chicken!

Provided by Sara M

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 5

Number Of Ingredients 8

½ cup milk
1 egg
1 tablespoon all-purpose flour
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
5 bone-in, skin-on chicken breast halves
2 cups crushed cornflakes cereal

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).

Nutrition Facts : Calories 458.6 calories, Carbohydrate 12.3 g, Cholesterol 178.7 mg, Fat 22.3 g, Fiber 0.4 g, Protein 49.8 g, SaturatedFat 6.6 g, Sodium 361.4 mg, Sugar 2.4 g

CHICKEN IN CORN FLAKES



Chicken in Corn Flakes image

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

2 lbs skinless chicken breasts, bone-in if desired
1/4 cup mayonnaise (Miracle Whip preferred)
2 cups crushed corn flakes
2 tablespoons toasted sesame seeds
1/2 teaspoon granulated garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

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.

CHICKEN BAKED IN CORNFLAKE CRUMBS



Chicken Baked in Cornflake Crumbs image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 6

Cooking spray
2 to 3 shakes hot sauce, such as Tabasco, optional
1 cup buttermilk, well shaken
4 cups cornflake crumbs
8 assorted chicken pieces, skin on
Salt and pepper

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.

CORNFLAKE-FRIED CHICKEN



Cornflake-Fried Chicken image

Cornflakes in the coating means "fried" chicken turns extra-crisp-and stays that way for hours after cooking. Serve with Buttermilk Oat Waffles for an extra-fun chicken dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 55m

Number Of Ingredients 9

2 cups buttermilk
1 tablespoon Dijon mustard
4 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
2 1/2 pounds skinless chicken thighs and drumsticks (4 each)
8 cups cornflakes
1/2 cup all-purpose flour
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 large eggs, lightly beaten

Steps:

  • Whisk together buttermilk, mustard, 2 teaspoons salt, and pepper in a shallow dish. Add chicken. Cover and refrigerate at least 3 hours and up to overnight.
  • Preheat oven to 425 degrees. Pulse cornflakes into coarse crumbs in a food processor. Transfer to a bowl; stir in flour, remaining 2 teaspoons salt, and oil.
  • Place a wire rack on a baking sheet. Remove chicken from buttermilk mixture, allowing excess to drip off. Working with a few pieces at a time, dip in eggs, then coat with cornflake mixture, patting to adhere. Place chicken on rack. Drizzle tops with more oil.
  • Bake chicken, rotating sheet once, until golden brown and cooked through, about 35 minutes (if browning too quickly, tent with foil). Serve warm or at room temperature.

CORNFLAKE-CRUSTED BAKED CHICKEN



Cornflake-Crusted Baked Chicken image

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

4 bone-in, skinless chicken drumsticks
4 bone-in, skinless chicken thighs
Coarse salt and freshly ground pepper
1 large egg
2 cups crushed cornflakes
1 tablespoon olive oil
1/2 teaspoon cayenne pepper, (optional)

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 CORN FLAKES



Oven Fried Chicken with Corn Flakes image

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

2 cups corn flakes cereal, crushed to 1 cup
2 egg whites
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper (cayenne)
3 to 3 1/2 lb cut-up whole chicken, skin removed

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

OVEN-FRIED CHICKEN WITH A CORN FLAKE CRUST



Oven-Fried Chicken with a Corn Flake Crust image

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

Position a rack in the upper third of the oven. Preheat the oven to 350°F. Lightly oil a baking sheet.
Rinse and pat dry:
3 1/2 pounds chicken parts
Season with:
Salt and ground black pepper to taste
ground black pepper
Whisk together in a shallow bowl:
2 large eggs
1/4 cup milk
Combine in a wide, shallow bowl:
2 1/2 cups crushed corn flakes
2 teaspoons salt
1/2 teaspoon ground black pepper

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.

CORNFLAKE COATING FOR CHICKEN



Cornflake Coating for Chicken image

I always keep a bag of this mix on hand for an easy quick-fix supper. It makes the chicken crispy and so delicious! -Denise Elder, Hanover, Ontario

Provided by Taste of Home

Time 45m

Yield 4 servings.

Number Of Ingredients 10

9 cups cornflakes, crushed
1 envelope (1 ounce) onion soup mix
1 tablespoon garlic powder
1 tablespoon dried parsley flakes
2 teaspoons rubbed sage
1 teaspoon seasoned salt
1 teaspoon paprika
1 teaspoon pepper
ADDITIONAL INGREDIENT (for each batch):
4 boneless skinless chicken breast halves (4 ounces each)

Steps:

  • In an airtight container, combine the first 8 ingredients. Store in a cool, dry place for up to 6 months. Yield: 8 batches (about 4 cups total)., To prepare chicken: Place 1/2 cup coating in a shallow dish; coat chicken on both sides. Place in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until juices run clear.

Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 360mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.

BAKED CHICKEN THIGHS COATED WITH CORN FLAKE CRUMBS



Baked Chicken Thighs Coated With Corn Flake Crumbs image

I like these so much that I make them often. The sriracha scarcely adds any heat at all (mainly flavor), so don't worry about spiciness. For overall crispiness, I usually bake the thighs on a baking rack that's been placed over a foil-lined half-sheet pan. And don't omit the sugar, as it helps the coating adhere to the chicken. By the way, Kellogg's® Corn Flakes® Crumbs are usually sold in supermarkets near the bread crumbs and coating mixes, not in the cereal aisle.

Provided by Doug in Manhattan

Categories     100+ Everyday Cooking Recipes

Time 1h45m

Yield 8

Number Of Ingredients 7

8 chicken thighs, trimmed of excess fat and skin
1 ½ cups corn flake crumbs (such as Kellogg's® Corn Flakes® Crumbs)
1 tablespoon teriyaki sauce
1 tablespoon sriracha sauce
1 tablespoon sweet paprika
2 teaspoons rice vinegar
2 teaspoons white sugar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a half-sheet pan with aluminum foil. Place a baking rack on top.
  • Place corn flake crumbs in a bowl.
  • Mix teriyaki sauce, sriracha sauce, paprika, rice vinegar, and sugar together in a large bowl until sauce has a thick consistency.
  • Place chicken thighs in the bowl with the sauce. Tumble thighs together until completely coated. Smear sauce onto any bare spots and under any loose flaps of skin.
  • Place 1 thigh into the bowl with the corn flakes. Spoon crumbs on top using a tablespoon. Press crumbs onto the thigh using the back of the spoon, pressing the thigh down into the crumbs to coat the underside. Turn over and repeat pressing. Place onto the baking rack, skin-side up. Repeat with remaining thighs and crumbs, placing largest thighs in the corners of the rack to receive the most heat.
  • Bake in the preheated oven for 30 to 40 minutes depending on the size of the thighs. Reduce oven temperature to 325 degrees F (165 degrees C) and continue baking, 15 to 20 minutes. Turn thighs over to help undersides crisp up. Bake until no longer pink at the bone and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Let the thighs rest on the baking rack for at least 15 minutes before serving.

Nutrition Facts : Calories 228.5 calories, Carbohydrate 17.5 g, Cholesterol 58.5 mg, Fat 9.9 g, Fiber 0.5 g, Protein 17.1 g, SaturatedFat 2.7 g, Sodium 346.2 mg, Sugar 3 g

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From seriouseats.com


CRISPY GENERAL TSO'S CHICKEN - LITTLE SUNNY KITCHEN
2022-06-09 Use an instant-read thermometer to make sure that the chicken is cooked to an internal temperature of 160°F/74°C. Start General Tso Sauce: Remove the cooked chicken from the pan to a plate and set it aside. Discard most of the oil from the pan, and add the garlic, ginger, and red pepper flakes (if using).
From littlesunnykitchen.com


PERFECT CORNFLAKE FRIED CHICKEN USES ONE HANDY LITTLE TRICK
2017-07-24 Seal the bag and use your hands to crush the flakes and mix them with the flour. Heat oil in a deep fryer to 375°F or, alternatively, heat 2 inches of oil in a heavy-bottomed pan to the same temperature. Put the remaining 2 cups flour in a shallow baking dish. Pour the buttermilk into a second shallow baking dish.
From foodrepublic.com


OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW - CTV
Preheat the oven to 425°F (220°C) and line a baking sheet with a baking rack. Layout the chicken and pat each piece dry with a piece of paper towel. Season with one teaspoon kosher salt. In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining half a teaspoon of kosher salt and pepper and stir well.
From more.ctv.ca


DOUBLE-COATED CHICKEN WITH KELLOGG'S® CORN FLAKE CRUMBS
1. Preheat oven to 350° F. 2. Place KELLOGG'S Corn Flake Crumbs in shallow dish or pan. Set aside. 3. In small mixing bowl, beat egg and milk slightly. Add flour, salt and. pepper.
From kelloggs.com


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