Total Time
35mins
Prep 10 mins
Cook 25 mins

This recipe was posted in The Winston-Salem Journal. It comes form Chef John Ashton of Orlando, courtesy of the Southeast United Dairy Industry Assoc.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Set up three bowls- one with the flour, pepper and salt, the second with the egg whites and milk, and fill the third bowl with the cornflakes and cheese.
  3. Dip chicken in flour bowl, then egg white bowl, then cornflake bowl.
  4. Place chicken on a baking sheet covered with nonstick cooking spray.
  5. Bake chicken for 25 minutes, turning halfway through.
  6. Serve with Ketchup, BBQ sauce, or Honey Mustard.

Reviews

(3)
Most Helpful

These were great, the cheddar was a nice touch!.. made them for lunch for my 3 and 4 year old today... I used one chicken breast and made 1/4 of the normal breading ingredients (just used a splash of salt and pepper in the flower and it was nice). Served them with some improvised honey mustard, fruits and veggies and pretzels. I feel much better about these than the processed stuff in a bag that you buy at the grocery store. Thank you for sharing this recipe!

Mandi T January 26, 2008

These were much tastier than I thought they were going to be. I successfully scaled the recipe for 2 servings, although I needed a bit more cornflake crumbs and cheese. I spiced up the salt, pepper and flour mixture with some dried onion, paprika and cayenne. These cooked for me in about 20 minutes. Very tasty. Thanks!

ElleFirebrand October 16, 2007

I changed it a li’l bit. I rub chicken w/ salt & pepper, garlic powder and refrigerate it. I made 2 kinds of crunchers: Crushed cornflakes with grated cheese, while the other one is cornflakes with cashew nuts. Baked them at exactly 25min. Didn’t turn the chicken, but it did cook evenly. Except for the cheese, they semi burned at the bottom of the baking dish. I think they were great, a bit on the dry side but great since this is a healthy dish

fawn512 June 25, 2005

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