Double Coated Chicken With Corn Flakes |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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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:
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 |
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.
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