CORNFLAKE CRUSTED CHICKEN
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
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
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
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
CORNFLAKE CAKES
Make and share this Cornflake Cakes recipe from Food.com.
Provided by Marychef
Categories Dessert
Time 20m
Yield 18 cakes
Number Of Ingredients 5
Steps:
- Melt the butter in a saucepan over a low heat.
- Add the golden syrup stirring constantly until mixed.
- Add the chocolate and vanilla extract and stir until blended then remove from the heat.
- Add the corn flakes and stir to coat evenly.
- Place in baking cases and place in a fridge. Allow to set before serving.
Nutrition Facts : Calories 107.9, Fat 5.2, SaturatedFat 1.8, Cholesterol 2.2, Sodium 95.3, Carbohydrate 14.5, Fiber 0.5, Sugar 6.4, Protein 1.3
BAKED CORNFLAKE CHICKEN
Super easy chicken dinner recipe: Baked Cornflake Chicken
Provided by RecipeGirl.com
Categories dinner
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Place the cornflakes in a Ziploc bag or a food processor and crush into crumbs/small flakes. Mix in a bowl with Italian seasoning, garlic salt, and black pepper. Whisk the eggs in another bowl.
- Pat the chicken breasts dry with paper towels. Dip each piece of chicken into the egg and then press it into the cornflake mixture, flip and press the other side. You may need to repeat pressing it in the cornflakes to make sure it is completely coated.
- Place the chicken in a greased 9x13 inch pan or on a baking sheet. Drizzle the butter over the top. Bake for 25 to 30 minutes or until the internal temperature reaches 165 °F.
Nutrition Facts : ServingSize 1 serving, Calories 413 kcal, Carbohydrate 18 g, Protein 41 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 244 mg, Sodium 1073 mg, Fiber 1 g, Sugar 2 g
AIR FRYER CORNFLAKE CHICKEN
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
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
CHOCOLATE CORNFLAKE CUPCAKES
These chocolate cornflake cupcakes are great! Crunchy texture, amazing flavor, and easy to make. No baking necessary!
Provided by BakingMachine
Categories Desserts Cookies No-Bake Cookie Recipes
Time 1h20m
Yield 24
Number Of Ingredients 4
Steps:
- Combine chocolate chips, butter, and maple syrup in a large saucepan over medium heat; cook and stir until melted, 5 to 7 minutes. Remove from heat and cool, 5 to 7 minutes.
- Stir cornflakes into chocolate mixture until completely covered. Spoon mixture into 24 cupcake liners. Refrigerate until set, at least 1 hour.
Nutrition Facts : Calories 108.7 calories, Carbohydrate 14.4 g, Cholesterol 10.2 mg, Fat 6.1 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 95.7 mg, Sugar 6.4 g
BAKED CHICKEN THIGHS COATED WITH CORN FLAKE CRUMBS
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
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
CORNFLAKE CHICKEN STRIPS
Crispy, crunchy, and flavorful chicken strips coated with cornflakes.
Provided by Jill N
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Combine garlic powder and cayenne in a small bowl. Sprinkle on both sides of the chicken tenders. Season with salt and pepper.
- Dredge chicken in flour, then in egg substitute, allowing excess to drip off.
- Press strips into cornflakes on both sides.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Preheat the oven to 325 degrees F (165 degrees C).
- Brown chicken strips in the hot oil on both sides, working in batches if needed, 3 to 5 minutes. Place browned strips on a cookie sheet with a grate.
- Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, 5 to 10 minutes, depending on their size.
Nutrition Facts : Calories 360.8 calories, Carbohydrate 30.7 g, Cholesterol 69.2 mg, Fat 11.4 g, Fiber 1.3 g, Protein 32.8 g, SaturatedFat 2 g, Sodium 245.6 mg, Sugar 2.6 g
CORN FLAKE CHICKEN FINGERS RECIPE - (4.6/5)
Provided by ladygourmet
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Marinate Chicken in sour milk while preparing the cornflake coating. In a large bowl, combine cornflakes, flour, cornmeal and seasonings. Dip each chicken strip into the cornflake mixture and place on a baking tray. Drizzle each pan with vegetable oil and let bake for approximately 25 minutes or until golden.
EASY CORNFLAKE TART
Make this cornflake cake for a fabulously easy family dessert that uses simple ingredients. With a pastry case and jam base, it's delicious served with custard
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h
Yield Serves 8-10
Number Of Ingredients 8
Steps:
- Heat the oven to 180C/160C fan/gas 4. Unroll the pastry and briefly roll out on a lightly floured work surface until it's large enough to fit a 23cm loose-bottomed tart tin. Use the rolling pin to lift the pastry over the tin, then press into the corners and sides so the excess pastry hangs over the rim. Trim this away, leaving just a small amount of excess hanging over the rim.
- Line the pastry with baking parchment and fill with baking beans or uncooked rice. Bake for 15 mins. Remove the parchment and beans, then bake for another 5-10 mins until just golden. Remove from the oven and trim any excess pastry from the edges using a serrated knife.
- Heat the butter, syrup and sugar in a small pan with a pinch of salt, stirring frequently, until melted and smooth. Fold in the cornflakes to coat in the butter mixture.
- Spoon the jam into the cooked pastry base, then level the surface. Tip the cornflake mixture over the jam and gently press down until all of the jam is covered with a layer of the mixture. Return the tart to the oven and bake for another 5 mins until the cornflakes are golden and toasted. Leave to cool until just warm before slicing and serving with custard.
Nutrition Facts : Calories 305 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.49 milligram of sodium
MINI CORN CAKES
Treat your guests with these spicy corn cakes that are made using Bisquick® mix and served with sour cream - perfect appetizer that's ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 24
Number Of Ingredients 13
Steps:
- In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
- In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
- In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.
Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer (with 1 teaspoon sour cream), Sodium 135 mg, Sugar 1 g, TransFat 0 g
COOKING WITH KIDS: CHOCOLATE CORNFLAKE CAKES
Everyone loves crispy cornflake cakes, whatever their age. Get the whole family in the kitchen to make these simple bites
Provided by Caroline Hire - Food writer
Categories Afternoon tea, Dessert
Time 15m
Yield Makes 12
Number Of Ingredients 4
Steps:
- Children: Weigh out the ingredients. Older children can do this by themselves with supervision and little ones can help to pour or spoon ingredients into the weighing scales. Put 50g butter, 100g milk or dark chocolate, broken into chunks and 3 tbsp golden syrup in a saucepan or microwavable bowl. Put 100g cornflakes in another large bowl.
- Grown ups: Melt the weighed butter, chocolate and golden syrup in the saucepan over a low heat or briefly in the microwave. Allow to cool a little before pouring over the cornflakes.
- Children: Stir the ingredients together gently using a wooden spoon. Spoon the mixture into 12 cupcake cases arranged on a muffin tray (or baking sheet, if you don't have one). Grown ups will need to do this for younger children or simply arrange on a tray and let the mess happen. Put in the fridge to set.
Nutrition Facts : Calories 121 calories, Fat 6.1 grams fat, SaturatedFat 3.7 grams saturated fat, Carbohydrate 15.1 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.3 grams fiber, Protein 1.3 grams protein, Sodium 0.3 milligram of sodium
CORNFLAKE COATING FOR CHICKEN
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
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.
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- Preheat oven to 375°F. Line a rimmed baking sheet with foil. Place each chicken breast half between two sheets of plastic wrap. With a rolling pin, pound chicken to an even 1/2-inch thickness. Mix flour, thyme, cayenne pepper, salt and pepper. In a second shallow dish, whisk eggs to combine. Spread cornflake crumbs on a second rimmed baking sheet.
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