Double Coated Chicken With Corn Flakes

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.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 1 3⁄4 cups corn, flake crumbs
• 1  egg
• 1  cup nonfat milk
• 1  cup flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 3  lbs chicken pieces
• 3  tablespoons margarine or 3  tablespoons butter, melted

• optional

• 2  teaspoons garlic powder
• 1  tablespoon  smoked paprika

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.