Corn Flake Crumbs Coated Chicken Recipes

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).

OVEN-FRIED CHICKEN WITH A CORN FLAKE CRUST

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-CRUSTED CHICKEN DRUMSTICKS IN THE AIR FRYER

Steps:

• Mix together egg and water in a shallow bowl. Combine cornflake crumbs, garlic powder, onion powder, 1/2 teaspoon salt, Cajun seasoning, chili powder, and paprika in a second shallow bowl.
• Preheat the air fryer to 400 degrees F (200 degrees C).
• Season drumsticks on both sides lightly with salt. Dip each drumstick into the egg mixture, followed by the cornflake mixture, rolling drumsticks and pressing down to ensure all surfaces are coated.
• Spray the top of the chicken with cooking spray and place, sprayed side down, into the air fryer basket. Spray to top of the drumsticks - you may need to put the drumsticks on their side depending on how large they are.
• Air-fry for 10 minutes and carefully turn them over. Lower the temperature to 325 degrees F (160 degrees C). Cook for an additional 10 minutes or until internal temperature of chicken is at least 165 degrees F (74 degrees C). Check doneness after 5 minutes as drumstick size will determine time.

BAKED CHICKEN THIGHS COATED WITH CORN FLAKE CRUMBS

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.

CORNFLAKE COATING FOR CHICKEN

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.

CORNFLAKE-CRUSTED BAKED CHICKEN

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.

CHICKEN BAKED IN CORNFLAKE CRUMBS

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-CRUSTED CHICKEN TENDERS

Steps:

• 1. Preheat oven to 400°F. Cover a baking sheet with aluminum foil and set a heatproof wire baking rack on top; spray rack lightly with cooking spray.
• 2. In a small bowl or shallow dish, season flour with 1/4 teaspoon each salt and pepper; whisk eggs in another shallow dish. In a third shallow dish, mix cornflakes with parsley, garlic, dill, the remaining 1/2 teaspoon salt, and the remaining 1/4 teaspoon of pepper.
• 3. Dredge chicken in flour to coat, shaking off excess. Dip into egg and then into cornflake mixture, making sure entire surface is coated. Arrange on prepared baking rack.
• 4. Bake for 12 to 15 minutes, or until golden brown and cooked through, flipping once during cooking. Serve with Buttermilk Ranch Sauce for dipping.

DOUBLE COATED CHICKEN WITH CORN FLAKES

Steps:

• Place corn flakes in a shallow bowl and set aside.
• In a medium mixing bowl, beat egg and milk and mix slightly. Add flour, salt and pepper. Mix until smooth.
• Dip chicken in batter and roll in crumbs. Place in a shallow pan lined with foil or sprayed with Pam. Drizzle with margarine.
• Bake uncovered and do not turn chicken at 350 for about 45-60 minutes.

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.