Corn Flake Chicken
![photo by Grammabobbie](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/36/49/88/picYds4nF.jpg)
photo by Grammabobbie
![](https://img.sndimg.com/foodnetwork/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/fn_avatar/20150329/VIx9Ja1QRS6T6GHTJBzD_Robin.jpg)
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
4 breasts
- Serves:
- 4
ingredients
- 4 skinless chicken breasts
- 1⁄4 cup extra virgin olive oil
- 2 cups corn flakes (crushed very small)
- 1 teaspoon garlic powder
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup fresh parmesan cheese, grated (optional)
directions
- Crush the flakes in a large zip lock, or similar bag, using a rolling pin.
- Add all the seasonings.
- In a bowl, mix chicken with oil.
- Line a baking sheet with parchment paper.
- Place the chicken, 1 piece at a time in the bag and shake. Repeat with the other pieces, place on baking sheet. You may wish to "pat" extra flakes on top, once on the baking sheet.
- Also, if you like, a sprinkle of fresh parmesan on each.
- Bake 35-40 minutes at 350 degrees, or until juices run clear.
- The bottom may remain soggy, you may choose to turn over halfway through baking. Only the oil is holding the cornflakes on, so they may come off during this process. I don't mind the underside less crunchy!
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