CORNFLAKE-COATED CRISPY BACON
I've loved my aunt's crispy-coated bacon ever since I was a child. Now I've shared the super simple recipe with my own children. We still enjoy a big panful every Christmas morning-and on many other days throughout the year! -Brenda Severson, Norman, Oklahoma
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a large bowl, combine milk, ketchup, Worcestershire sauce and pepper. Add bacon strips, turning to coat. Dip strips in crushed cornflakes, patting to help coating adhere. Place bacon on 2 racks; place each rack on an ungreased 15x10x1-in. baking pan. Bake until golden and crisp, rotating pans halfway through baking, 25-30 minutes.
Nutrition Facts : Calories 198 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 547mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 0 fiber), Protein 8g protein.
CRISPY CORNFLAKE-CRUSTED CHICKEN SLIDERS
Provided by Food Network
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- For the buttermilk slaw: In a medium bowl, combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, chives, sugar, salt, pepper and cayenne. Whisk together until fully incorporated. Add the sliced cabbage and toss well. Cover and refrigerate.
- For the garlic butter: Melt the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 5 to 6 minutes. Stir in the parsley, then transfer the mixture to a small bowl and set aside.
- For the chicken sliders: Heat the canola oil in a deep cast-iron skillet until it reaches 350 degrees F on a candy thermometer.
- Combine the buttermilk and Sriracha in a medium mixing bowl and mix well. In another medium bowl, mix together the flour, granulated garlic, granulated onion, salt and pepper. Place the cornflakes in a third bowl. Dredge the chicken tenders in the seasoned flour, lightly pressing down on the tenders to give them a more even shape. Remove the chicken from the flour with your left hand and lightly dip them in the Sriracha buttermilk. Shake off excess buttermilk and, with your right hand, roll the tenders in the cornflake crumbs, pressing the crumbs into the tenders until they are completely breaded. Set the breaded tenders on baking sheet as you go.
- In two batches, fry the tenders until golden brown on both sides, 6 to 7 minutes. When done, use a slotted spoon to transfer them to paper towels to drain.
- Brush the slider buns on both sides with garlic butter. Toast the buns, buttered-side down, in a large saute pan over medium heat until golden brown, 30 to 45 seconds.
- To build the sliders, layer the bottom buns with a slice of red onion, a slice of tomato and a chicken tender. Top with buttermilk slaw and cover with the bun top. Arrange the finished sliders on a serving platter and serve immediately.
CRISPY OVEN-BAKED BACON
Crispy bacon in the oven... Yum!
Provided by Holly Thompson Howell
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Bacon
Time 30m
Yield 5
Number Of Ingredients 1
Steps:
- Line a rimmed baking sheet with parchment paper. Place bacon on sheet and place in a cold oven.
- Set the oven to 400 degrees F (200 degrees C) and cook bacon until crispy, 25 to 30 minutes.
Nutrition Facts : Calories 99.5 calories, Carbohydrate 0.3 g, Cholesterol 20.2 mg, Fat 7.7 g, Protein 6.8 g, SaturatedFat 2.5 g, Sodium 425 mg
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