Oven Fried Corn Flake Crusted Chicken Recipes

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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

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.

CRISPY BAKED 'FRIED' CHICKEN



Crispy Baked 'Fried' Chicken image

Savor Cat Cora's Crispy Baked "Fried" Chicken recipe from Food Network Magazine: Corn flakes make it crispy, while paprika, cayenne and sage give it spice.

Provided by Cat Cora

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 10

8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings)
1/2 cup all-purpose flour
Kosher salt and freshly ground pepper
4 cups cornflakes
2/3 cup buttermilk
2 tablespoons Dijon mustard
1/4 teaspoon cayenne pepper
1 1/2 teaspoons paprika
3/4 teaspoon ground sage
Serving suggestion: Easy Greens, recipe follows

Steps:

  • Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
  • Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
  • Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
  • In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
  • Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
  • Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
  • Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
  • Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 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.

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 BAKED CHICKEN



Cornflake-Crusted Baked Chicken image

This recipe is from Everday Foods. I just tried it out and it is SOO GOOD & crispy! I was impressed!!!! The recipe calls for bone-in legs and thighs, but I just used 4 breasts each cut into 3 diagonal strips.

Provided by Japanese Delight

Categories     Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 bone-in skinless chicken drumsticks
4 bone-in skinless chicken thighs
coarse salt
ground pepper
1 large egg
2 cups crushed corn flakes
1 tablespoon olive oil
1/2 teaspoon cayenne pepper (optional)

Steps:

  • Preheat oven to 400°.
  • Rinse chicken, and pat dry. Season generously with salt, garlic powder 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 of chicken 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.

Nutrition Facts : Calories 254.1, Fat 9.5, SaturatedFat 2.1, Cholesterol 151.5, Sodium 232.9, Carbohydrate 12.3, Fiber 0.3, Sugar 1.5, Protein 28.8

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

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

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.

BAKED CHICKEN THIGHS COATED WITH CORN FLAKE CRUMBS



Baked Chicken Thighs Coated With Corn Flake Crumbs image

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

8 chicken thighs, trimmed of excess fat and skin
1 ½ cups corn flake crumbs (such as Kellogg's® Corn Flakes® Crumbs)
1 tablespoon teriyaki sauce
1 tablespoon sriracha sauce
1 tablespoon sweet paprika
2 teaspoons rice vinegar
2 teaspoons white sugar

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

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

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, CORN FLAKE-CRUSTED CHICKEN RECIPE



Oven-Fried, Corn Flake-Crusted Chicken Recipe image

This updated retro cornflake recipe boasts a seriously crunchy coating with minimal fat.

Provided by Yvonne Ruperti

Categories     Entree     Mains

Time 5h

Yield 4

Number Of Ingredients 11

Kosher salt for brine
2 teaspoons granulated sugar
1 1/2 pounds (24 ounces) boneless, skinless chicken breast or legs (see note)
2 tablespoons olive oil
3/4 cup cornmeal
Kosher salt and freshly ground black pepper
1/4 teaspoon cayenne
1/2 teaspoon dried oregano
1 cup buttermilk
1 tablespoon milk
3 cups Corn Flakes cereal, crushed

Steps:

  • Whisk 3 tablespoons kosher salt and 2 teaspoons sugar with 1 quart of water in a large container. Place chicken in brine, cover with lid, and chill at least 4 hours or up to overnight.
  • Adjust oven rack to middle position and preheat to 400°F. Line rimmed baking sheet with foil and brush with oil. Remove chicken from brine and pat dry.
  • Stir cornmeal, 1/4 teaspoon salt, 1/2 teaspoon black pepper, cayenne, and oregano in a bowl. Stir buttermilk with 1/8 teaspoon cayenne and 1/4 teaspoon salt. Place crushed corn flakes in pie plate.
  • Working one piece at a time, coat chicken in cornmeal mixture, dip in buttermilk, and coat well in crushed corn flakes. Place chicken, evenly spaced, on baking sheet. Bake until golden and crispy, and chicken is cooked through (160°F for white meat, 170°F for dark), 30 to 35 minutes. Remove from oven and let chicken rest 5 minutes before serving. This Recipe Appears In Chicken Dinners: Oven-Fried, Corn Flake-Crusted Chicken

Nutrition Facts : Calories 401 kcal, Carbohydrate 28 g, Cholesterol 110 mg, Fiber 2 g, Protein 43 g, SaturatedFat 3 g, Sodium 1013 mg, Sugar 5 g, Fat 12 g, ServingSize Serves 4, UnsaturatedFat 0 g

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2018-10-31 Preheat oven to 400 F degrees. Lightly grease a 9x13" baking dish or rimmed baking sheet and set aside. In a shallow bowl, add ranch dressing. In a separate shallow bowl, add cornflakes, Italian seasoning, garlic powder, paprika and salt and pepper. Dip chicken in ranch dressing, shaking off any excess, then dip in cornflake mixture.
From thechunkychef.com


RECIPE: MY UNCLE CLARENCE’S CORN FLAKE CRUSTED OVEN-FRIED CHICKEN
2019-07-29 Preheat the oven to 375˚F/190˚C. Using about 2 tablespoons (30ml) of the margarine, coat the bottom of a roasting pan or a baking dish large enough to hold the chicken pieces in one layer without touching. Place the buttermilk in a shallow bowl or dish. In another bowl, mix the flour, salt, pepper, corn flakes, and poultry seasoning.
From kathleenflinn.com


4-INGREDIENT BAKED CORNFLAKE CHICKEN RECIPE - OH SWEET BASIL
2018-06-18 Instructions. In a bowl, mix together the cornflakes and ranch seasoning. Heat the oven to 375 degrees F. 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.
From ohsweetbasil.com


CORNFLAKE CHICKEN - THE SEASONED MOM
2020-02-28 Preheat oven to 425° F. Place a rack on top of a large rimmed baking sheet that has been lined with aluminum foil. Spray rack with cooking spray and set aside. In a bowl, whisk together mayonnaise, salt, seasoned salt and garlic powder. Remove skin from chicken, pat dry, and season the meat liberally with salt and pepper.
From theseasonedmom.com


OVEN FRIED CHICKEN WITH CORN FLAKES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Oven Fried Chicken With Corn Flakes : Optimal Resolution List - BestDogWiki Vegetarian Recipe
From recipeschoice.com


CORNFLAKE RECIPES - THERESCIPES.INFO
22 Recipes Made With Cornflakes | Allrecipes top www.allrecipes.com. Marinate chicken wings in seasoned buttermilk, then dip in a crunchy mix of cornflake crumbs and cornmeal before baking. Drizzle with a red pepper-infused honey for an appetizer that hits all the right notes.
From therecipes.info


CORN FLAKE CRUSTED OVEN FRIED CHICKEN - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Corn Flake Crusted Oven Fried Chicken are provided here for you to discover and enjoy ... Fried Portabella Mushrooms Recipe Easy Easy Treacle Tart Recipe Easy Protein Bowl Recipes Dessert Recipes. Pictures Of Desserts And Cakes Pictures Of Dessert Trays Desserts In Denver What Is An Irish Dessert Best Irish Desserts 21 Irish …
From recipeshappy.com


RECIPE: CRUNCHY CORNFLAKE CHICKEN DRUMSTICKS - FOOD NEWS
Chicken drumsticks are breaded with a cornflake crust and cooked in the air fryer for a quick and easy mid-week dinner. 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.
From foodnewsnews.com


CORNFLAKE CHICKEN - DINNER AT THE ZOO
2019-08-08 Instructions. 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 …
From dinneratthezoo.com


OVEN-FRIED, CORNFLAKE CHICKEN BITES ARE EASY AND HEALTHY APPETIZER
2021-12-25 1 clove minced garlic. Juice of ½ lemon. ½ teaspoon dried dill. Preheat oven to 375 degrees. Spray baking sheet with vegetable oil cooking spray and set aside. Cut chicken into bite-size pieces ...
From freep.com


BEST EVER CRISPY BAKED OVEN-FRIED CHICKEN RECIPE - MELANIE COOKS
2017-06-30 Put the cornflake crumbs on a plate. Dip each chicken tender in cornflake crumbs, pressing into the crumbs so the chicken is coated with crumbs all over. Put breaded chicken on a baking sheet in a single layer, so the pieces are not touching. Sprinkle the breaded chicken with salt and pepper. Put the chicken on the top oven rack and bake for 20 ...
From melaniecooks.com


FRIED CORNFLAKE CHICKEN TENDERS : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


OVEN-FRIED, CORN FLAKE-CRUSTED CHICKEN RECIPE - PLAIN.RECIPES
Working one piece at a time, coat chicken in cornmeal mixture, dip in buttermilk, and coat well in crushed corn flakes. Place chicken, evenly spaced, on baking sheet. Bake until golden and crispy, and chicken is cooked through (160°F for white meat, 170°F for dark), 30 to 35 minutes. Remove from oven and let chicken rest 5 minutes before serving.
From plain.recipes


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