Oven Fried Chicken With A Corn Flake Crust Recipes

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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

OVEN FRIED CHICKEN WITH CORN FLAKES



Oven Fried Chicken with Corn Flakes image

Enjoy the crunch and tender flavor of everyone's favorite picnic chicken without the greasy mess. Dry cereal flakes are the secret time-saver.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 8

2 cups corn flakes cereal, crushed to 1 cup
2 egg whites
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper (cayenne)
3 to 3 1/2 lb cut-up whole chicken, skin removed

Steps:

  • Heat oven to 400°F. Spray rack in broiler pan with cooking spray.
  • In shallow bowl, place crushed cereal. In another shallow bowl, beat remaining ingredients except chicken with fork until well blended. Dip chicken pieces into egg white mixture; coat with cereal. Place on rack in broiler pan.
  • Bake about 45 minutes or until thermometer inserted in center of breast reads 170°F and in center of thighs, legs and wings reads 180°F.

Nutrition Facts : Calories 300, Carbohydrate 11 g, Cholesterol 120 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 1 g, TransFat 0 g

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.

OVEN FRIED CHICKEN WITH CORN FLAKES



Oven Fried Chicken With Corn Flakes image

Make and share this Oven Fried Chicken With Corn Flakes recipe from Food.com.

Provided by ChipotleChick

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

3 1/2 lbs chicken parts
salt and pepper
2 large eggs
1/4 cup milk
2 1/2 cups crushed corn flakes
1/2 teaspoon ground black pepper
2 teaspoons salt
2 tablespoons melted butter

Steps:

  • Position rack in upper 1/3 of oven.
  • Preheat to 350°F.
  • Remove chicken skin, if desired.
  • Lightly oil a baking sheet.
  • Rinse chicken and pat dry.
  • season with salt and black pepper.
  • Whisk eggs and milk together in a large bowl.
  • Combine corn flakes, salt, and pepper in a shallow bowl.
  • Dip the chicken in the egg mixture, then coat with corn flake mixture, patting with fingers to make the crumbs stick (you can do up to this step about 3 hours in advance and keep uncovered in fridge).
  • Arrange the chicken, skin side up, on the greased cookie sheet.
  • At this point you can drizzle 2-3 tablespoons melted butter over the chicken, if you would like.
  • Bake until the chicken is golden and crisp, about 45 to 60 minutes.
  • Serve immediately.

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 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.

CORNFLAKE-CRUSTED CHICKEN TENDERS



Cornflake-Crusted Chicken Tenders image

Provided by Lindsay Landis

Categories     Chicken     Bake     Kid-Friendly     Back to School     Dinner     Lunch     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

For Chicken
1/2 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon pepper
2 large eggs
4 cups cornflakes, finely crushed (about 1 cup crushed)
2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon dried dill
11/2 pounds boneless skinless chicken tenders (about 20 tenders)
For Dipping
1/2 cup store-bought ranch dressing

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.

CORNFLAKE-CRUSTED CHICKEN DRUMSTICKS IN THE AIR FRYER



Cornflake-Crusted Chicken Drumsticks in the Air Fryer image

Chicken drumsticks are breaded with a cornflake crust and cooked in the air fryer for a quick and easy mid-week dinner.

Provided by Bren

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 30m

Yield 2

Number Of Ingredients 12

1 egg
1 tablespoon water
½ cup cornflake crumbs
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon Cajun seasoning
¼ teaspoon chili powder
¼ teaspoon paprika
6 large chicken drumsticks
salt to taste
1 serving no-stick cooking spray

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.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 22.1 g, Cholesterol 280.2 mg, Fat 19.5 g, Fiber 0.5 g, Protein 64.8 g, SaturatedFat 5.2 g, Sodium 1125.6 mg, Sugar 2.7 g

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

CORNMEAL OVEN-FRIED CHICKEN



Cornmeal Oven-Fried Chicken image

This cornmeal fried chicken dish perks up the dinner table. Its flavorful cornmeal/bread-crumb coating is a good variation form the usual. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

1/2 cup dry bread crumbs
1/2 cup cornmeal
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup buttermilk
1 broiler/fryer chicken (3 to 4 pounds), cut up and skin removed
1 tablespoon butter, melted

Steps:

  • In a large shallow dish, combine the first 9 ingredients. Place the buttermilk in a shallow bowl. Dip chicken in buttermilk, then dip in bread crumb mixture, a few pieces at a time, and turn to coat. , Place in a 13x9-in. baking pan coated with cooking spray. Bake at 375° for 10 minutes; drizzle with butter. Bake until juices run clear, 30-40 minutes longer.

Nutrition Facts : Calories 244 calories, Fat 9g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 303mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic exchanges

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