Cornflake Chicken Recipes

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CORNFLAKE CHICKEN



Cornflake Chicken image

This recipe for cornflake chicken is strips of chicken breast coated in seasoned crushed cornflakes and baked to crispy perfection. These chicken fingers are easy to make and are a big hit with both kids and adults!

Provided by Sara Welch

Categories     Main Course

Time 50m

Number Of Ingredients 11

1 1/4 pounds chicken tenders (or boneless skinless chicken breasts cut into strips)
1/2 cup milk
2 eggs
4 cups cornflakes
1 teaspoon smoked paprika
1/4 teaspoon onion powder
1 teaspoon sugar
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon pepper (plus more to taste)
cooking spray
1 tablespoon chopped parsley

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.

Nutrition Facts : Calories 271 kcal, Carbohydrate 29 g, Protein 31 g, Fat 6 g, Cholesterol 90 mg, Sodium 479 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

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.

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.

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 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-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

PARMESAN CORNFLAKE CHICKEN



Parmesan Cornflake Chicken image

"This recipe is so delicious. I especially like it because you get that fried-chicken taste without the mess or lengthy frying time." Claudia Ruiss - Massapequa, New York

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 8

1/2 cup crushed cornflakes
1/3 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon pepper
6 tablespoons butter, melted
1 broiler/fryer chicken (2 to 3 pounds), cut up and skin removed

Steps:

  • In a shallow bowl, combine the first six ingredients. Place butter in another shallow bowl. Dip chicken in butter, then roll in cornflake mixture. , Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, at 350° for 45-50 minutes or until chicken juices run clear.

Nutrition Facts : Calories 404 calories, Fat 25g fat (14g saturated fat), Cholesterol 124mg cholesterol, Sodium 768mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein.

OVEN-FRIED CORNFLAKE CHICKEN



Oven-Fried Cornflake Chicken image

Another treasure from my dietitian. This chicken is the Wednesday night meal at the hospital. It is really good. Now, go ahead and snirl up your nose and say, "ewww...hospital food" but I'm telling you, folks...my hospital has good food. Their roast beef Manhattan is KILLER, but Cathy won't give me the recipe for that, it's her Mom's. But this is always good, never dry, and I like it.

Provided by Redneck Epicurean

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
1 1/2 cups corn flakes, made into about 3/4 cup crumbs
2 tablespoons melted margarine
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
nonstick cooking spray

Steps:

  • Preheat the oven to 375 degrees.
  • Place the cornflake crumbs in a shallow dish. In a bowl, combine the melted margarine, lemon juice, salt and pepper. Use a fork to beat the mixture together.
  • Dip the chicken into the lemon-margarine mixture and then into the crumbs.
  • Place the coated pieces on a baking sheet that has been sprayed with non-stick spray. Repeat with the remaining chicken. Arrange them so they don't touch each other if possible.
  • Bake at 375° for 45 minutes.

Nutrition Facts : Calories 225, Fat 8.8, SaturatedFat 1.9, Cholesterol 75.5, Sodium 570, Carbohydrate 9.8, Fiber 0.3, Sugar 1.3, Protein 25.8

AIR FRYER CORNFLAKE CHICKEN



Air Fryer Cornflake Chicken image

Plan in advance. These chicken nuggets get the overnight treatment before being air fried.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 8h20m

Yield 2

Number Of Ingredients 7

½ pound skinless, boneless chicken breast
½ cup all-purpose flour
1 teaspoon adobo seasoning
½ teaspoon granulated garlic
2 cups corn flakes cereal
1 teaspoon taco seasoning mix
1 serving cooking spray

Steps:

  • Trim chicken breast of any visible fat and cut into bite-sized pieces.
  • Combine flour, adobo seasoning, and garlic in a resealable plastic bag. Shake well. Add chicken pieces and toss to coat. Refrigerate, 8 hours to overnight.
  • Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
  • Add cornflakes to the bowl of a food processor and process to the texture of flour, about 20 seconds. Measure out 1/2 cup. Season cornflake 'flour' with taco seasoning and mix well. Transfer into a resealable plastic bag and add seasoned chicken. Shake well. Transfer chicken pieces to the air fryer basket. Lightly coat with cooking spray.
  • Air fry for 5 minutes. Shake the basket and spray chicken again with cooking spray. Air fry for 5 minutes more. Serve immediately.

Nutrition Facts : Calories 351.9 calories, Carbohydrate 50.4 g, Cholesterol 64.6 mg, Fat 3.5 g, Fiber 2 g, Protein 28.9 g, SaturatedFat 0.9 g, Sodium 369.4 mg, Sugar 3.3 g

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.

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.

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2017-07-24 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. Pour the cornflake mixture into a …
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CORNFLAKE CRUMB RECIPES - CREATE THE MOST AMAZING DISHES
2022-02-10 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. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, skin side up, in foil-lined shallow baking pan.
From recipeshappy.com


4-INGREDIENT BAKED CORNFLAKE CHICKEN RECIPE - OH SWEET BASIL
2018-06-18 Place the cornflakes and ranch in a shallow dish and add the chicken, one at a time. Press the mixture all over the chicken, flip and press again. Place the chicken in a baking dish and drizzle with butter. Bake the chicken for 30-40 minutes or until golden and cooked through. Notes Left overs can be stored in the refrigerator for up to 4 days.
From ohsweetbasil.com


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