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Baked chicken coated with cornflake crumbs recipe

Baked chicken coated with cornflake crumbs recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast
  • Breaded chicken breasts

Chicken mini fillets or thighs are dipped in sriracha, teriyaki sauce, paprika and rice vinegar, then coated with cornflake crumbs and baked.

3 people made this

IngredientsServes: 8

  • 8 skinless chicken thighs or chicken mini fillets
  • 150g cornflakes, crushed into crumbs
  • 1 tablespoon teriyaki sauce
  • 1 tablespoon sriracha sauce
  • 1 tablespoon paprika
  • 2 teaspoons rice vinegar
  • 2 teaspoons sugar

MethodPrep:30min ›Cook:1hr ›Extra time:15min resting › Ready in:1hr45min

  1. Preheat the oven to 200 C / Gas 6. Line a baking tray with foil. Place a cooling rack on top.
  2. Place cornflake crumbs in a bowl.
  3. Mix teriyaki sauce, sriracha sauce, paprika, rice vinegar and sugar together in a large bowl until sauce has a thick consistency.
  4. Place chicken in the bowl with the sauce; turn chicken to coat completely with sauce.
  5. Place 1 piece of chicken into the bowl with the cornflakes. Spoon crumbs on top using a tablespoon. Press crumbs onto the chicken using the back of the spoon, pressing the chicken down into the crumbs to coat all sides. Place onto the baking rack, skin-side up. Repeat with remaining thighs and crumbs, placing largest pieces of chicken in the corner of the rack to receive the most heat.
  6. Bake in the preheated oven for 30 to 40 minutes depending on the size of the chicken pieces. Reduce oven temperature to 160 C / Gas 3 and continue baking, 15 to 20 minutes. Turn chicken over to help crisp it up. Bake until cooked through, about 15 to 20 minutes more.
  7. Let the chicken rest on the baking rack for at least 15 minutes before serving.

Tip:

The sauce is not a marinade, so don't let the chicken thighs sit in it for very long, or else the salty ingredients will extract moisture that you want to remain in the thighs. Also, watery sauce won't hold the cornflake crumbs onto the chicken.

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Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


½ cup cornflakes
½ cup flour
2 tablespoons of paprika powder
salt
1 tablespoon garlic powder
1 egg
1 tablespoon milk
5 ounces of chicken breast
⅓ cup vegetable oil

  1. Add the cornflakes in a plastic ziplock bag and crush them into small crumbs, then transfer them to a bowl.
  2. Add the flour, paprika powder, salt, and garlic powder in a separate bowl. Combine everything with a fork.
  3. Whisk the egg and milk to make some egg wash.
  4. Cut the chicken breast into thick strips. Coat them with flour mixture, egg wash, and cornflakes.
  5. Heat the vegetable oil in a skillet and fry the chicken strips on all sides until golden.
  6. When ready, remove them on a paper towel, to absorb the excess fat.
  7. Serve them with a dip.

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Reviews

A basic chicken recipe which is nice when the ingredients in the house are not of plenty! Those who did not like this recipe who need a bit more flavor you could add 3/4 Cup of chopped pecans to the cornflakes, and dip in a mustard/maple/paprika mixture instead of the milk and egg. ..and yes soak chicken overnight in a ziplock bag with buttermilk. ( you can use mock buttermilk). BUT, if you just want to get dinner on the table quick without messing around. this is perfect!

Note: I meant to give this only 2 stars but my finger slipped! So—-It’s OK, not great. Easy, healthy, yes, but I’m from the south and I have to say, this ain’t even close to the taste of real fried chicken. But if you MUST make this, at least consider the following: use a panko and corn flake combination for tastier crumbs substitute buttermilk for regular milk and season with salt, garlic powder, black pepper, sweet paprika, and some cayenne for zip. Spray or drizzle chicken with olive oil bake at 400-425 for 20 minutes till golden brown. Don’t over bake as skinless breasts dry out quite easily. I would leave skin on for added taste and don’t worry about a few extra calories!

Love this recipe! Healthy, fast, and delicious!

Lovely, easy and healthy, whats not to like.

It's not fried chicken. But if you want moist, tender chicken and don't want to stand over a hot stove or the grill, you should try this recipe. I usually mix 1-1/2 t. seasoned salt in with the corn flake crumbs, and sometimes add some garlic powder and some extra fresh-ground pepper, but the main reason I make this is because it is free of wheat and yeast, and my family loves it. You can also change it up by adding the zest of a lemon, s & p, parsley, garlic, and grated parmesan or romano cheese to the corn flake crumbs. I've also done this with Italian seasoning. So don't be a food snob--everything from the Joy of Cooking cookbook is pretty darn good, and if you haven't tried it, don't knock it!

to Ralph from Seatle: the nutritional facts are great - just divid the totals by the serving size which in this case is 4 : example calories for one serving is 395.75 fat is 33g etc.! This recipe is easy and delicious - I found using panko crumbs good too. Also did you make this recipe and if not why just 2 forks for just a comment - not fair!!

Is anyone else dissatisfied with the nutrition information given with many of these recipes? The calorie data for this is clearly for the entire recipe and not for an individual serving. Please Epicurious, pay attention to this important detail.

This recipe was very easy to make and also very very delicious. My boyfriend loved it! You can also add your own twist and put whatever seasonings you want in the cornflake coating. Will definitely make it again :)

These were simple and delicious. Best oven fried chicken recipe I have made. I did add paprika, cayenne, garlic powder and onion to the mix.

Made this recipe exactly the way it was written except instead of lightly oiling the pan I used Market Basket Cooking Spray:. Butter Flavored. My husband and 8 1/2 month old son loved it.

Outstanding! I seasoned the flakes and the egg coating with Essence of Emeril and served with hot sauce and it turned out great

Delicious and easy. I added Italian seasoning

Great healthier alternative to deep frying.

I've been eating this for 40 years. My grandmother used to make it as described. Today, I often remove the skin and utilize the same process. Healthier for sure. Sometime I add more seasoning like garlic powder and paprika to the crumb mixture. One of my family classics. YUM!

This is not cordon bleu -- it is a really easy, fast meal that kids and adults can both eat. The chicken stays very moist (I used boneless chicken thighs). I have grated parmesan cheese into the mixture but only when the kids aren't eating the chicken.

Love this recipe - super easy and a healthy alternative to a guilty pleasure. Here are some hints I've given with friends with whom I've shared this recipe. " Reduce cooking time by almost half (20-30 min) if using boneless and skinless chicken breasts or thighs " Put the S&P in the milk/egg mixture vs in the cornflakes - it sticks to the chicken better (or just crack the S&P when the chicken is on the tray and headed for the oven) " The melted butter over the chicken is unnecessary (it's butter for the sake of butter) " Don't try to flip the chicken halfway through cooking - the crunchy cornflakes will come off

I don't know why this got so many bad reviews - its good, I added paprika and Italian herbs to the corn flake mixture though. In any case, this is becoming an easy, quick weeknight staple in our household.

Maybe this would be better if Panko were substituted for cornflakes.

Okay. Its my fault that I tried a recipe with the main ingredient being Corn Flakes..but I assumed that since it was reviewed on epicurious by people who love food and love to cook that maybe there was something to it. There was NOT. There is nothing remotely tasty or memorable about this chicken. Now I am stuck with a huge box of corn flakes that I will never use again. Booo

Excellent substitute for real fried chicken. The only change I made to the recipe is seasoning the chicken with salt, pepper, cayenne, and paprika after it had been covered in corn flakes and sprayed with olive oil. The chicken turns out moist and flavorful -- and the prep work is so easy!

Good and simple. S&P all fell to the bottom of the corn flakes, so I will only put on the chix next time.

what should i have with it

Easy to make, with only a few common ingredients needed. The hardest part is waiting for it to cook!


Honey-Crisp Oven Fried Chicken

4 skinless, bone-in chicken thighs (about 1 ½ pounds)
2/3 cup low-fat buttermilk
4 cups corn flake cereal
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
Olive oil cooking spray
2 tablespoons honey

Place the chicken in a bowl with the buttermilk and toss to coat. Marinate in the refrigerator for at least one hour and up to four hours.

Place the corn flakes in a food processor and process until crumbs are formed (You should have about 1 cup of crumbs). Transfer to a shallow dish and mix in the paprika, garlic powder, salt, black pepper and cayenne.

Preheat the oven to 350 degrees. Spray a baking sheet with olive oil spray.

Remove chicken from buttermilk, shaking off excess buttermilk from the chicken. Discard the remaining buttermilk. Brush each piece of chicken with honey, then dip in the corn flake crumbs, pressing hard so crumbs adhere to chicken. Spray a cookie sheet with olive oil spray and place coated chicken on sheet. Spray each piece lightly on top with olive oil spray. Bake until chicken is crisp and meat cooked through, 45-50 minutes.

Per Serving:
Calories 330 Total Fat 10 g (Sat Fat 3 g, Mono Fat 3.65 g, Poly Fat 2.27 g) Protein 27 g Carb 35 g Fiber 1 g Cholesterol 85 mg Sodium 600 mg

Excellent Source of: Folate, Niacin, Protein, Riboflavin, Selenium, Thiamin, Vitamin B6, Vitamin B12


Cornflake Baked Chicken

Preheat the oven to 375 degrees. Line a cookie sheet with aluminum foil.

Pour the buttermilk into a shallow dish. Crush the cornflakes, and pour them into another shallow dish. Dip the chicken breast into the buttermilk, and then roll around in the corn flake crumbs until coated. Place on the cookie sheet. Season as desired with salt and/or pepper.

Cook the chicken until the crust is golden brown and the center is no longer pink. Preheat the oven to 375 degrees. Line a cookie sheet with aluminum foil.

Pour the buttermilk into a shallow dish. Crush the cornflakes, and pour them into another shallow dish. Dip the chicken breast into the buttermilk, and then roll around in the corn flake crumbs until coated. Place on the cookie sheet. Season as desired with salt and/or pepper.

Cook the chicken until the crust is golden brown and the center is no longer pink.


Crispy Cornflake Chicken Tenders

These crispy cornflake chicken tenders are coated in cornflake crumbs and baked to perfection. They’re a breeze to make and will be gone in seconds!

Our family LOVES chicken. I’m sure you’ve probably figured that out by now just by browsing through the recipe index. We probably eat it 5 times a week, which means I’m constantly trying new recipes just to switch things up a bit. Our toddler especially, always loves when I make chicken nuggets or chicken strips, so I when I came across a recipe using cornflakes as the crust, I knew it was going to be a hit!

First, you’ll start by cutting the chicken breasts into strips, then tossing them into a large ziploc bag or a container with a lid. I like to pour a generous amount of buttermilk over top, then season them a bit with salt, pepper, paprika and dried parsley. Toss it in the refrigerator for 25 minutes, then remove it while you whip up the breading. For the breading, you’re going to grind the cornflakes into panko-like crumbs. We prefer extra crunchy chicken tenders, so I like to leave them on the coarser side (like in the picture above). Just know that underneath all of those flakes, you’ll have teeny little crumbs, so don’t pulse them too much.

Pour the mixture into a shallow dish and season with paprika, garlic powder, onion powder, sugar, salt and pepper. Place one strip at a time into the breading, press to coat. Set the strips on a lined baking sheet and spray lightly with cooking spray. I generally use sunflower, avocado, or grapeseed oil, all of which have high smoke points. Both Spectrum and La Tourangelle carry these products, you can find them in well-stocked grocery stores and online. Place in the oven and bake for 12-14 minutes at 400 degrees.

Meanwhile, you can whip up your own honey mustard sauce, or grab a bottle of BBQ sauce for dipping!

When they’re extra golden on the outside and reach an internal temperature of 160 degrees, pull them out of the oven and let them rest for 3-4 minutes before serving them. Like I mentioned above, we dipped ours in honey mustard and BBQ sauce, they were devoured in no time! We’ll definitely be making these again, possibly into little nuggets, because who can resist bite-size finger food?!


Baked Cornflake Crusted Chicken Strips

Why make fried chicken when the baked one looks and taste soo incredible good. Definitely a healthier alternative, the chicken remain moist inside and really crispy and crunchy on the outside due to the cornflakes crust. You can add various spices to the cornflakes mixture like garlic or chili powder or various herbs. It's so easy to prepare it that it would be a shame not to do these baked cornflake crusted chicken strips at home for whenever you are craving for some. No more guilt involved :)


The best part is that kids love them and this is a good recipe to alternate so they don't get bored. You can replace chicken with turkey breast if you prefer best.

Dip the chicken strips in your favorite sauce, I would recommend my Chilli Jam which is a perfect addition to this chicken as it is a a bit sweet and spicy. mmm - what a great combination.

  • Makes about 4 servings (12-14 strips)
  • 2 boneless, skinless chicken breast halves
  • 1 large egg or 2 smaller ones
  • 3 cups cornflakes
  • 1/2 tsp salt
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp olive oil
  • 4 tbsp flour
  • Freshly ground black pepper
  1. Preheat oven to 400F (200C) and line a baking sheet with parchment paper. Rinse chicken under cold water and pat dry. Cut the chicken in long strips about 1/2 inch thick. Season with salt and pepper.
  2. Beat the eggs with oil and set aside. Place the flour on a plate and set aside.
  3. Place the cornflakes into a Ziploc bag, seal it and using o rolling pin or simply your hands crush the cornflakes into small pieces.
  4. Put the crushed cornflakes into a flat bowl and stir in salt, pepper and parsley.
  5. Taking one piece at a time coat chicken strips in flour, then dip in egg mixture and finally coat with seasoned cornflakes, pressing flakes with a fork to help them stick better.Transfer each piece into the prepared baking sheet. Discard remaining flour, egg and cornflakes.
  6. Bake for about 30 minutes until golden brown and crisp, flipping them on the other side after the first 15 minutes.
  7. Serve with your favorite dipping.

So glad you like it :) and thank you for writing me back.

Thank you Erica for your nice review. I am so happy both recipes turned right for. Stay in touch.. more recipes will come:)

Sure.. basil can work really well if you like it so much. Any herb can go well if you enjoy it's taste.


Recipe Summary

  • 2 cups buttermilk
  • 1 tablespoon Dijon mustard
  • 4 teaspoons coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 2 1/2 pounds skinless chicken thighs and drumsticks (4 each)
  • 8 cups cornflakes
  • 1/2 cup all-purpose flour
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 large eggs, lightly beaten

Whisk together buttermilk, mustard, 2 teaspoons salt, and pepper in a shallow dish. Add chicken. Cover and refrigerate at least 3 hours and up to overnight.

Preheat oven to 425 degrees. Pulse cornflakes into coarse crumbs in a food processor. Transfer to a bowl stir in flour, remaining 2 teaspoons salt, and oil.

Place a wire rack on a baking sheet. Remove chicken from buttermilk mixture, allowing excess to drip off. Working with a few pieces at a time, dip in eggs, then coat with cornflake mixture, patting to adhere. Place chicken on rack. Drizzle tops with more oil.

Bake chicken, rotating sheet once, until golden brown and cooked through, about 35 minutes (if browning too quickly, tent with foil). Serve warm or at room temperature.


Crispy Corn Flake Chicken

The ultimate moist and crispy chicken recipe my family has been using for years. Chicken breasts marinated in seasoned sour cream and coated with seasoned and crushed corn flakes. This recipe can feed a crowd and can be served alone or with mashed potatoes, rice, broccoli or any other vegetable desired.

I’m always looking for ways to add flavor to chicken and here is one of my favorites that I’m sharing today. This corn flake chicken adds a lot of flavor and crunch without having to fry it. Fried chicken is a southern dish that is seen everywhere but is not always convenient to make. If you’re looking to cook something a bit healthier without sacrificing flavor and texture, this recipe is for you. Don’t settle for traditional crispy chicken that is deep fried. This recipe is a crown-pleaser and is easy to make.

To make this chicken moist, I coated it in light sour cream and seasoned it. I marinated it for about an hour or two before coating it with seasoned corn flake crumbs.

This flavorful and aromatic chicken recipe is the ultimate weeknight dinner. Cook it over the weekend and portion it out for the week with rice, mashed potatoes and a variety of seasonal vegetables. This is a fun way to serve chicken the whole family will love. If you’re looking for something extra to do with boneless chicken breasts, this recipe is a winner! Everyone loves this healthier alternative to serving chicken.

This dish is packed with scrumptious flavors from being marinated. Mouthwatering chicken seasoned to perfection with cayenne, garlic, pepper and salt.

Marinated chicken is amazing. The time that it sits in the refrigorater and soaks up juices and flavor makes all the difference once the chicken is baked. The chicken is moist and seasoned to perfection. I recommend marinating the chicken with this recipe however, it’s not a must and I have made it plenty of times without marinating.

I start by cutting three large chicken pieces horizontally so I have 6 pieces of chicken. I usually trim any of the fat off as well then wash the chicken and pat dry.

You’ll want to combine the sour cream, minced garlic, 1/4 teaspoon paprika, 1/4 teaspoon salt, 1/4 teaspoon salt and a few light dashes of cayenne pepper in a shallow bowl and mix well. I usually dip a spoon into the mixture to taste it and adjust the recipe accordingly if I desire extra taste that day.

Lay the chicken into the dish, one at a time and coat the front the chicken well with clean hands or the back of a spoon. Place onto a greased baking sheet that can fit the all the chicken and be placed in the refrigerator to marinate for about 1-2 hours.

Meanwhile, prepare the seasoned corn flakes. You’ll need a blender, chopper, rolling pin or some other way to crush these corn flakes. If using a blender or ninja, place the corn flakes in the device and turn on until flakes are mostly small with no large pieces. Once complete, pour crumbs into rectangular dish and season with crumbs. I also taste this and adjust accordingly to the taste I want.

When the chicken is done marinating you’ll want to preheat the oven to 350 degrees F. Line a baking sheet with foil and grease it set aside.

Place chicken, one piece at a time in the seasoned corn flake dish and coat the top and bottom of the chicken. Press the crumbs into the chicken and continue coating. Place onto prepared baking sheet. Repeat until done.

If desired, melt butter and drizzle over the top. Next, cover the baking dish with foil and place in the oven to bake for 1 hour. Uncover dish the last 25 minutes or so to allow the corn flakes to get crispy without burning.


Honey Baked Chicken Breasts Ingredients needed:

Boneless chicken breasts (Could use thighs or legs, too)

With only 4 ingredients you will be in and out in no time! Add this recipe to your weekly menu for a cheap and delicious meal your family will love.

Recipe feedback: “This was a great recipe. Made me look good in front of a group of friends. As well as myself, they loved it.” – Pete

“I made this chicken for dinner last night and it was a HIT! This is going in the make often box. Thanks for all your great recipes.”-Katie

“Made this tonight with Quick Easy Rolls. Both were great! Family said make more next time so we can have leftovers…..for sandwiches!! Thanks so much for all your wonderful recipes!!- Karen

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