Prep 5 mins
Cook 30 mins
This is a variation of a recipe I had found. This is my ALL time favorite way to eat baked chicken. I can not say enough good things about this!!! Make sure to use chicken that is NOT frozen for best results. This turns out so nice and crispy. My picky daughter even eats it all up !!! We have even made chicken strips from it instead to make it more kid friendly. I serve it with white pepperd gravy to dip it in on put on top- YUM YUM..... LET ME STRESS AGAIN HOW IMPORTANT IT IS TO NOT USE FROZEN CHICKEN BREAST- IT WILL MAKE THE CRUST SOGGY ESPECIALLY ON THE BOTTOMS AS EXPEIENCED BY SOME MEMBERS
- 4 boneless skinless chicken breasts
- 3 cups corn flakes
- 2 tablespoons melted butter
- 1 large egg
- 1 teaspoon water
- chicken poultry seasoning
- preheat oven to 400 degrees.
- salt, pepper and put chicken poultry seasoning on breast front and back.
- mix egg and water in a bowl.
- crush cornflakes and mix in butter ( i use land of lakes) and more chicken poultry seasoning to taste.
- dip breast into egg/water mixture and roll in the cornflake crust to coat. Mixture will be moist so you may have to pat it on there.
- I also make extra crust if needed and pat it onto tops of breast once I place them onto my baking sheet.
- bake at 400 for about 30 mins or untill done.
- I serve with a veggie on side and mashed potatoes with white peppered gravy. I always serve extra gravy to dip chicken inches.
I used skinless, boneless chicken thighs. Instead of poultry seasoning, I made up my own blend with a bunch of stuff I had in my pantry, and then just processed it right in the food processor with the corn flakes. Instead of adding the butter to the corn flakes, I let it cool slightly after melting, and then added the egg to it. Dipped the chicken in the egg butter mix, then in the corn flake mix. It was delicious, and got two thumbs up from two very picky teenagers!
My family and I really like this version. I find crushing the cornflakes in a large bowl with my hands is a lot faster and easier than crushing inside a ziplock bag. I also like to use extra melted butter in the crushed cornflakes, and I also add plenty of seasoning to the cornflake mixture. I really like using a smokehouse maple seasoning with it. I'll rub it on the chicken, then apply the cornflakes. Usually bake about 45 minutes at 400. Comes out juicy. Our kids love it with mac n cheese.
Great recipe, I didn't crush the cornflakes enough so they didn't bind very well to the chicken. However this still was very tasty. I made a mandarin orange sauce to go with this and plated on top of a bed of rice. I will be making this again very soon! Thanks for posting