Double Coated Chicken With Corn Flakes

Total Time
55mins
Prep 10 mins
Cook 45 mins

This recipe is from the back of the Kellogg's box . It is different than other baked chicken because it is dipped in batter and then rolled in cornflake crumbs producing an extremely crunchy chicken. I like to add some garlic powder to the batter and some smoked paprika to the flakes for an extra boost in flavor. I also suggest brining the chicken for four hours in 4 cups of water and a handful of kosher salt and a handful of white sugar. This makes your chicken very moist and flavorful and greatly improves the texture.

Ingredients Nutrition

Directions

  1. Place corn flakes in a shallow bowl and set aside.
  2. In a medium mixing bowl, beat egg and milk and mix slightly. Add flour, salt and pepper. Mix until smooth.
  3. Dip chicken in batter and roll in crumbs. Place in a shallow pan lined with foil or sprayed with Pam. Drizzle with margarine.
  4. Bake uncovered and do not turn chicken at 350 for about 45-60 minutes.
Most Helpful

5 5

I have this many times and my family and friends loves the Chicken !!! So Delish !!!

1 5

The worst ever. Try just using evaporated milk and corn flake crumbs. Dip once or twice depending on how crusty you like it. You don't need anything else. There is a big difference as you will see and I am sure you will prefer it. I tried their recipe tonight and was so sorry I did. It gave me heartburn and had a horrible taste. Maybe because I am use to the way I have made it for years. Give it a try!

5 5

Best one yet. Easy to prepare and the crunch and taste is out of this world! Definitely a A recipe!