Prep 15 mins
Cook 20 mins
A very easy to make chicken that is crispy and flavorful. Developed this recipe in 1979 and has been a tasty dish to prepare for company.
- 1 1⁄2 lbs boneless skinless chicken breasts
- 1⁄2 cup mayonnaise (Miracle Whip preferred)
- 3⁄4 teaspoon dried dill weed
- 1⁄2 teaspoon granulated garlic powder
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon seasoning salt
- 1 teaspoon lemon juice
- 1⁄4 cup skim milk powder
- 1 cup crushed corn flakes
- Preheat oven to 400 degrees F.
- Place each half chicken breast between 2 layers of wax paper and using a mallet, lightly pound the chicken until about 1/4 inch thickness.
- In a medium size mixing bowl, whisk together mayonnaise, dried dill weed, garlic powder, black pepper, seasoning salt and lemon juice.
- In another bowl, mix together skim milk powder and corn flakes.
- Dip chicken breasts into mayonnaise mixture (let excess drip off).
- Dip into corn flakes mixture and coat well.
- Place on a lightly greased baking pan.
- Bake in preheated 400 F oven for 20 minutes or until chicken is lightly browned and no longer pink inside.
- Serve immediately.
Uncle Bill, you just keep on making up these fantastic recipes! This chicken is incredibly moist, and the flavor is out of this world. The simple coating of mayonnaise, dill, and lemon is delicate and refreshing. I particularly like baking chicken for dietary reasons, and this method of baking still leaves the chicken moist. Thanks again, William!
Wow!! Uncle Bill, this is the best!! We really loved the flavor of the dill here. This has to be the most tender, moist chicken....but it has the crispness outside. And NO frying! This one is great, it will be made here a lot! Thank you so much for sharing!
We REALLY enjoyed this recipe at our house. I have to say that it's hard to find recipes I don't have to beg my kids to eat. This was definitely kid friendly! My two munchkins ate every bite of this up with no problems. I cute the big piece of chicken into cutlets so it was more like chicken nuggets, something they're more familiar with. I think my 2 year old ate as much as I did...I did everything as suggested, which is not normal for me. The only thing I'd make sure I emphasize is that if you want the outside crunchy, make sure you get a bunch of the mayo mix off. The ones that were less crispy were still excellent!! I do have to note that I did have to go and make more of a cornflake/powdered milk combo, but that may have been because I was getting a lot of the mayo mix on. The dill definitely made this recipe, and you would never be able to figure out what it was if you didn't know! Edit: 2 times now I've used 2 c. corn flakes an 1/3 c. powdered milk to make sure I have enough, but I cut my chicken into nuggets and tenders.