Short
Arnold
Lara MDouble-Coated Chicken with Corn Flakes
April 12th 2011 12:44
This is a fantastic and simple recipe for those who want to get that fried chicken feel without those fried chicken calories.
My wife and I usually prefer our corn flakes to be of the frosted variety, but somehow a box of corn flakes found its way to our pantry. This recipe was on the back on the back of the box, and one night when I came home from work she surprised me with this meal. The coating keeps the chicken juicy and it really gives you that feeling that you are sinking your teeth into fried chicken. We used chicken leg quarters so I can say that the recipe works well when the bird has skin, but the recipe says you can use pieces of chicken with or without it.
Grab the corn flakes and some of your favorite chicken and the rest of the ingredients should be found in your fridge and pantry. This recipe serves 8 so if you're cooking for two like we were you won't need the full 3 pounds of chicken. We used large leg quarters so the cooking time was a little bit over an hour. Just make sure the juices aren't pink or grab your meat thermometer to be sure your chicken is done.
Preparation Time: 30 minutes
Total Time: 1 hour 30 minutes
Ingredients:
7 cups of corn flakes (crushed)
1 egg
1 cup milk
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
3 pounds chicken pieces rinsed and dried
3 tablespoons margarine or butter, melted
Cooking Instructions:
1. Place corn flakes in shallow dish or pan. Set aside.
2. In medium mixing bowl, beat eggs and milk slightly. Add flour, salt and pepper, Mix until smooth.
3. Dip chicken in batter. Coat in cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.
4. Bake at 350 degrees F about 1 hour or until chicken is tender, no longer pink and juices run clear.
5. Do not turn chicken or cover pan while baking.
My wife and I usually prefer our corn flakes to be of the frosted variety, but somehow a box of corn flakes found its way to our pantry. This recipe was on the back on the back of the box, and one night when I came home from work she surprised me with this meal. The coating keeps the chicken juicy and it really gives you that feeling that you are sinking your teeth into fried chicken. We used chicken leg quarters so I can say that the recipe works well when the bird has skin, but the recipe says you can use pieces of chicken with or without it.
Grab the corn flakes and some of your favorite chicken and the rest of the ingredients should be found in your fridge and pantry. This recipe serves 8 so if you're cooking for two like we were you won't need the full 3 pounds of chicken. We used large leg quarters so the cooking time was a little bit over an hour. Just make sure the juices aren't pink or grab your meat thermometer to be sure your chicken is done.
Preparation Time: 30 minutes
Total Time: 1 hour 30 minutes
Ingredients:
7 cups of corn flakes (crushed)
1 egg
1 cup milk
1 cup all-purpose flour
¼ teaspoon pepper
3 pounds chicken pieces rinsed and dried
3 tablespoons margarine or butter, melted
Cooking Instructions:
1. Place corn flakes in shallow dish or pan. Set aside.
2. In medium mixing bowl, beat eggs and milk slightly. Add flour, salt and pepper, Mix until smooth.
3. Dip chicken in batter. Coat in cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.
4. Bake at 350 degrees F about 1 hour or until chicken is tender, no longer pink and juices run clear.
5. Do not turn chicken or cover pan while baking.
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