Team Flakes Chicken Recipes

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TEAM FLAKES CHICKEN



Team Flakes Chicken image

I know: It's called Team Flakes Chicken, yet there is no Team Flakes cereal in the recipe. I actually got the recipe as a young girl back in the '70's from the side of the cereal box, and have been making it ever since. They stopped making the cereal in the mid-1990's (our major loss), but that doesn't mean we can't still enjoy this easy and tasty chicken. I use Special K cereal, or Smart Start, but any cereal flake will do, though I don't care for corn flakes as they get soggy and are too one-dimensional in flavor. The Special K has a nice malt-flavored layer which gives the coating some crunch and offers a nice taste (though I still miss the Team Flakes). This dish is terrific when prepared with chicken tenders and served cold for a picnic (we love it at the Hollywood Bowl before a concert, served alongside a pasta salad), or, as we enjoyed it tonight, fresh from the oven, with pilaf, creamed spinach, and a wedge salad. My favorite aspect is that my family thinks it's fried chicken, and it's just cereal! I made a double recipe so we can enjoy it cold for lunch tomorrow; yum!!

Provided by Rosie Posie 88

Categories     Chicken Breast

Time 50m

Yield 4 breasts, or 12 strips, 4 serving(s)

Number Of Ingredients 8

6 tablespoons flour
1 teaspoon seasoning salt, divided
1/4 teaspoon ground black pepper
2 eggs, beaten
3 cups Special K cereal, crushed
2 teaspoons dried basil leaves
1/3 cup butter, melted
4 boneless skinless chicken breasts

Steps:

  • Line a baking sheet with parchment paper; set aside.
  • In a shallow pie pan, combine flour, 1/2 teaspoon seasoned salt, and ground black pepper; set aside.
  • In a second pie pan, beat eggs; set aside.
  • In a large bowl, toss crushed cereal with remaining 1/2 teaspoon seasoned salt, dried basil leaves, and melted butter.
  • Chicken breasts can be used whole, or cut into strips (about 3 per breast).
  • To assemble chicken: Dredge the chicken in the flour mixture and shake off excess.
  • Next, dip the chicken into the beaten egg.
  • Coat each chicken piece in cereal mixture and lay on prepared baking sheet.
  • Bake the chicken in preheated 350 degree oven for 30 minutes, or until juices run clear when chicken is pierced with a knife.
  • Delicious served hot or cold.

Nutrition Facts : Calories 434, Fat 19.8, SaturatedFat 11, Cholesterol 214.8, Sodium 388.6, Carbohydrate 25.9, Fiber 1.1, Sugar 3.2, Protein 37.1

CRISPY BUFFALO CHICKEN ROLL-UPS



Crispy Buffalo Chicken Roll-Ups image

These winning chicken rolls, with their crunchy cornflake crust, are so easy to fix but look like I fussed. My family and friends absolutely love them! -Lisa Keys, Middlebury, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (6 ounces each)
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup crumbled blue cheese
1/4 cup hot pepper sauce
2 tablespoons mayonnaise
1 cup crushed cornflakes

Steps:

  • Preheat oven to 400°. Flatten chicken breasts to 1/4-in. thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks., In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11x7-in. baking dish. , Bake, uncovered, 30-35 minutes or until chicken is no longer pink. Discard toothpicks.

Nutrition Facts : Calories 270 calories, Fat 8g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 764mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 0 fiber), Protein 37g protein.

FRIED CHICKEN BY MARCUS SAMUELSSON RECIPE BY TASTY



Fried Chicken By Marcus Samuelsson Recipe by Tasty image

Here's what you need: water, coarse kosher salt, cold ice water, chicken thighs, chicken drumsticks, buttermilk, coconut milk, garlic, all-purpose flour, semolina flour, cornstarch, white pepper, peanut oil, berbere, hot smoked paprika, ground cumin, white pepper, celery salt, granulated garlic, coarse kosher salt

Provided by Scott Loitsch

Categories     Dinner

Yield 8 servings

Number Of Ingredients 20

2 cups water
1 cup coarse kosher salt
6 cups cold ice water
4 chicken thighs
4 chicken drumsticks
2 cups buttermilk
¾ cup coconut milk
2 cloves garlic, minced
2 cups all-purpose flour
¼ cup semolina flour
2 tablespoons cornstarch
1 tablespoon white pepper
3 cups peanut oil, for frying
¼ cup berbere
¼ cup hot smoked paprika
2 tablespoons ground cumin
2 tablespoons white pepper
2 tablespoons celery salt
1 ½ teaspoons granulated garlic
1 ½ teaspoons coarse kosher salt

Steps:

  • In a medium saucepan over high heat, add 2 cups (470 ml) of water and the salt. Bring to a simmer, stirring to dissolve all the salt. Remove from heat and pour into a larger pot/container.
  • Add the ice water into the pot to cool. Add the chicken, cover, and refrigerate for 1 ½ hours.
  • Prepare the chicken shake. In a small bowl, whisk together all the chicken shake ingredients.
  • NOTE: Makes about 1 cup (110g) that will keep for 6 months. Store in a jar out of the light.
  • In a 9x13-inch (23x33 cm) baking dish, add buttermilk, coconut milk, and garlic.
  • Add 1 tablespoon of chicken shake and whisk together.
  • Remove the chicken from the saltwater, dab on paper towels to remove excess liquid, then add into the buttermilk marinade. Roll to coat each piece. Cover and refrigerate overnight.
  • Fill a large cast iron pan ⅔-full with peanut oil over medium-high heat. Heat to 360˚F (182˚C).
  • While the oil is heating, coat the marinated chicken. In a large bowl, whisk together the all-purpose flour, semolina flour, cornstarch, and white pepper.
  • Remove the chicken from the marinade, allowing any excess to drip off, then roll in the flour mixture, packing it on so the chicken is completely coated.
  • Set coated chicken on a wire rack over a baking sheet. If the coating looks damp, roll it in the flour mixture again.
  • Working in batches, fry the chicken until it is brown and golden on both sides and reaches an internal temperature of 165˚F (73˚C), about 10 minutes per batch. NOTE: Adjust heat to keep the oil between 350-375˚F (180-190˚C).
  • Drain on a rack set over a baking sheet. Rest 8-10 minutes.
  • Fry the chicken a second time, only for about 3 minutes, to really crisp up the skin. Drain on a rack.
  • Sprinkle with additional chicken shake.
  • Enjoy!

Nutrition Facts : Calories 1106 calories, Carbohydrate 40 grams, Fat 92 grams, Fiber 3 grams, Protein 29 grams, Sugar 3 grams

CHICKEN CACCIATORE RECIPE BY TASTY



Chicken Cacciatore Recipe by Tasty image

Here's what you need: chicken thighs, olive oil, mushroom, medium onion, red bell pepper, tomato paste, garlic, dried oregano, crushed red pepper flake, dried rosemary, red wine, canned diced tomato, chicken stock, fresh parsley, salt, pepper

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 ½ lb chicken thighs
3 tablespoons olive oil
8 oz mushroom, sliced
½ medium onion, sliced
1 red bell pepper, sliced
2 tablespoons tomato paste
4 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon crushed red pepper flake
½ teaspoon dried rosemary
½ cup red wine
14 oz canned diced tomato
1 cup chicken stock
¼ cup fresh parsley
salt, to taste
pepper, to taste

Steps:

  • Liberally season chicken thighs with salt and pepper.
  • In a 4-quart jumbo cooker, heat 1 tablespoon of olive oil over medium-high heat. Add chicken and cook 3-4 minutes a side, until lightly browned. Transfer to a plate.
  • Add another tablespoon of olive oil to the skillet before adding the mushrooms. Lightly season with salt and pepper, and cook until mushrooms begin to brown, about 5 minutes.
  • Once browned, remove mushrooms to the same dish with the reserved chicken thighs.
  • Add the final tablespoon of olive oil followed by the sliced onion and pepper. Season with salt and pepper, and cook over medium heat until they begin to brown, about 5-7 minutes.
  • Create a well in the middle of the onion-pepper mixture and add the tomato paste. Cook out the tomato paste for about 1 minute before mixing it together with the onions and peppers.
  • Add garlic, oregano, red pepper flakes, and rosemary. Mix them into the onion and peppers before adding the red wine. Use the moisture from the red wine to scrape off any stuck-on bits from the bottom of the pan.
  • Let wine reduce by half before adding the diced tomatoes and chicken stock. Return to a simmer.
  • Place chicken and mushrooms on top of the simmering sauce, being sure to also add any accumulated juices that may have collected. Sprinkle with chopped parsley.
  • Cook while covered for 12 minutes or until chicken's internal temperature reaches 165˚F (75˚C).
  • Serve chicken and sauce with a side of pasta or bread.
  • Enjoy!

Nutrition Facts : Calories 512 calories, Carbohydrate 35 grams, Fat 29 grams, Fiber 3 grams, Protein 26 grams, Sugar 11 grams

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