Kelloggs Cornflake Chicken Recipe Recipe For Potato

KELLOGG'S® CORN FLAKES CRUSTED CHICKEN POPSICLES WITH AVOCADO-SWEET TOMATO JAM

Steps:

• Heat a pot of oil to 350 degrees F. Put the tomatoes, avocado, honey, lime juice and creme fraiche in a blender and puree. Season with salt and pepper and set aside. Season the flour with 1 tablespoon salt and 2 teaspoons pepper and dredge the chicken in it. Dip into the beaten eggs, and then the Corn Flakes. Fry the chicken cubes in the oil until golden brown, 3 to 5 minutes. Skewer the chicken cubes with a toothpick and serve with the avocado-tomato jam for dipping.

FRICHIK & POTATO CASSEROLE

Steps:

• 1. Spread thawed potatoes evenly in bottom of 17 x 11 x 2-inch baking pan. Set aside.2. In large mixing bowl, stir together margarine, soup, sour cream, cheese, onions, WORTHINGTON FRICHIK, salt and pepper. Spread over potatoes and sprinkle with crushed KELLOGG'S CORN FLAKES cereal. Cover.3. Bake at 350°F about 1 hour or until thoroughly heated. Serve hot.

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.

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).

AIR FRYER CORNFLAKE CHICKEN

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.

CHEESY POTATOES W/ CORN FLAKES

Steps:

• Take hash browns out of freezer, keep in bag, set aside.
• In microwave, melt 1 stick of butter in large bowl; mix in sour cream, cheese and cream of chicken soup.
• In 9x13 pan (sprayed with Pam), spread hash browns. Spread sour cream, cheese, and soup mixture on top.
• Melt 1/2 stick of butter on stovetop, mix in corn flakes, stir (smash them a little too) until butter is absorbed. You may need/want to add more corn flakes.
• Sprinkle corn flakes on top of sour cream, cheese and soup mixture.
• Bake 1 hour at 350.